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Meats & Seafood - Country-Fried Lamb Chops

  • 2 pounds lamb chops
  • 1/2 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 1/2 cup butter or margarine, melted
  • 1 egg, beaten
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 2 teaspoons vegetable oil
  • 1 teaspoon seasoned salt

In a large resealable plastic bag, combine soy sauce, Worcestershire sauce, and butter. Add lamb; seal bagand turn to coat. Refrigerate for two hours.
In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain lamb, discarding marinade. Dip chops in buttermilk mixture and then roll in flour mixture. In a large skillet over medium-high heat, cook chops in oil for 20 minutes or until a meat thermometer reads 160°.
Yield: Eight servings.
Submitted By: Etta Lay
Williamsburg, Ky.
Scott Morgan Farmers Co-op
Number of Servings: 8
Print 3x5 recipe cards
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