Lamb Chop Empanadas (Costeletas de cordeiro empanadas)

Name: Lamb Chop Empanadas (Costeletas de cordeiro empanadas)
Yield: 18
Ingredients: 18 lamb chops (950g); 1/2 teaspoon of salt; 1 pinch of black pepper; 2 large eggs, beaten; 1 1/4 cups of bread flour (250g); 1/2 cup of olive oil (120ml)

1
18 lamb chops (950g)
2
1/2 teaspoon of salt
3
1 pinch of black pepper
4
2 large eggs, beaten
5
1 1/4 cups of bread flour (250g)
6
1/2 cup of olive oil (120ml)

Ingredients

1
18 lamb chops (950g)
2
1/2 teaspoon of salt
3
1 pinch of black pepper
4
2 large eggs, beaten
5
1 1/4 cups of bread flour (250g)
6
1/2 cup of olive oil (120ml)

Directions

1
Using a meat grinder, finely chop the lamb chops
2
Season with salt and black pepper, then set aside on a plate
3
Pulse each lamb chop in the beaten eggs, then coat in bread flour, making sure to fully envelop
4
In a large skillet, heat the olive oil over high heat
5
Reduce heat to medium and fry the lamb chops in batches until golden brown on both sides (approximately 2 minutes per side)
6
Place on paper towels, then transfer to a serving dish and serve immediately
7
240 calories per serving
8
If preferred, substitute lamb chops with goat chops
9
Tinto encorpado of palatable taste, like the Sunrise Cabernet Sauvignon 97 from Chile ($7.50) and the Quinta do Vale da Raposa 96 from Portugal ($13.45)