The Abbacchio Romano PGI is obtained from the fresh meat of both male and female suckling lambs.
The particularity of the product does not lie in the breed, but in breeding in the wild, fed solely on mother’s milk.
This is a historical recipe from Lazio. We hardly make it in the family anymore, but it is a dish of absolute goodness and very simple to make.

Roman-style lamb breaded fried ribs

  • Preparation time: 40 minutes
  • Ingredients for 4 servings
  • Difficulty: Average difficult recipe

  • Ingredients
  • 8 lamb ribs
  • 4 slices of homemade bread without crust
  • 4 tablespoons of breadcrumbs
  • 2 eggs
  • 2 tablespoons of grated pecorino cheese
  • 2 tablespoons of hazelnuts
  • 1 bunch of herbs with thyme, sage, bay leaf
  • Flour to taste
  • Peanut oil for frying to taste
  • Salt and Pepper to taste.
  1. Instructions
  2. Lightly toast the bread.
  3. Remove the internal bone of the ribs.
  4. Flatten them with the meat mallet to a maximum height of 0 25⁄64 inch without damaging the external bone.
  5. Chop the bread, herbs, hazelnuts, and pecorino cheese in a blender. Add the breadcrumbs and mix.
  6. Beat the eggs in a bowl. Salt and pepper them lightly.
  7. Pass the ribs first in flour, then in the beaten egg, and finally in the minced flavored breadcrumbs.
  8. Fry the ribs in abundant seed oil for three to four minutes on each side, until golden brown.
  9. Drain and place them to dry on parchment paper.
  10. Season with salt and serve.

Tips to ensure the success of the dish:

  • The use of the meat tenderizer is essential and must be done with care so as to not damage the fibers of the meat. In this case, rather than to soften, it is used to make it thin.
  • In the traditional recipe only breadcrumbs are provided. The use of herbs enhances the flavors while dried fruit increases the crunchiness.