Costolette d'Agnello Fritte

Costolette d’Agnello Fritte, or fried lamb chops, is a classic Italian preparation that showcases the rich flavor of young lamb enveloped in a crisp, golden crust. The dish likely originated in central Italy, where lamb is a staple of spring and Easter celebrations, though regional variations can be found throughout the peninsula. Key ingredients include rib or loin lamb chops, which are typically marinated in olive oil, garlic, and aromatic herbs such as rosemary or thyme. The chops are then dredged in flour, dipped in beaten egg, and coated in breadcrumbs—sometimes seasoned with grated Pecorino or Parmesan cheese—before being fried in olive oil or a blend of oil and butter until deeply browned.

What distinguishes a great Costolette d’Agnello Fritte is the balance of textures and flavors. The exterior should be shatteringly crisp and not greasy, while the meat remains tender, juicy, and pink at the center. Proper seasoning and a marinade that penetrates the lamb are essential. Chefs achieve this by using high-quality, fresh breadcrumbs and frying at the correct temperature, often finishing with a squeeze of lemon or a sprinkling of sea salt. At Corta dell’Oca in Subbiano, Italy, as featured on *Sentieri Golosi*, the dish is prepared with local Tuscan lamb and a light breading that highlights the natural sweetness of the meat.

Regional variations abound. In Lazio and Abruzzo, the chops might be marinated in white wine and lemon zest, or the breading may include a touch of chili flake. Some versions are pan-fried rather than deep-fried for a lighter crust. Whether served as a second course or as part of a mixed fry (fritto misto), Costolette d’Agnello Fritte remains a beloved expression of Italian rustic elegance.