Chuletitas de Cordero Abrigadas
LAMB CHOPS IN BÉCHAMEL BATTER
12 lamb chops
2 cloves garlic
Crush the garlic in a mortar, smear over the chops and leave to stand for an hour. Wipe off the garlic with a cloth and season the lamb with salt and thyme. Fry in hot oil, then remove from the pan and put to one side.
Prepare a béchamel sauce as follows: melt two tablespoonfuls of butter in a pan, add four tablespoonfuls of flour, stirring continuously, and slowly pour in the milk. Add salt and cook for five minutes until the sauce thickens.
Take the chops and dip in the béchamel, making sure they are completely covered in sauce. Leave to cool.
Once they are cold dip them, first in egg and then in breadcrumbs. Fry in hot oil until golden brown and serve hot.