Before Cooking

1. Rinse the lamb chops in cool running water. Pat them dry with paper towels.

2. Season both sides of each chop with a light sprinkle of salt and pepper. Sea salt or kosher salt and coarse-ground pepper add extra flavor, but table salt and finely ground pepper also work fine. Try pink Hawaiian sea salt and lemon pepper or a tricolor pepper mix for a little extra flavor.

3. Break an egg into a pie plate and add about 1/2-inch of milk. Beat them together well. Season the mixture with whatever spices you prefer. Rosemary and garlic complement lamb, as do mint, fennel, thyme and herbes de Provence. Seasoning the liquid works like a quick marinade, infusing the lamb with flavor as it cooks.

4. Fill a second pie plate with flour or bread crumbs. If you are using plain flour and have not flavored the milk and egg mixture, stir in curry powder, paprika, coriander, cumin, tarragon, turmeric or whatever combination of seasonings you prefer or that your recipe calls for. Seasoning plain flour is especially important to avoid a bland coating.

5. Dip the seasoned lamb chops into the milk mixture and coat them with the flour or bread crumbs. Fry them until an instant-read thermometer reads at least 145 degrees Fahrenheit.

After Cooking

1. Season fried lamb chops the second they come out of the fryer because once they start to cool, the herbs and spices are less likely to stick. Pat the spices into the crisp outer crust with a pastry brush held flat with the length of the bristles parallel to the chops to help them adhere.

2. Brush flavored oil onto your lamb chops before reheating if you are not serving them fresh out of the fryer. Olive oil infused with rosemary and garlic brings out lamb’s rich flavor. Experiment with different herbs, oils and vinegars to bring out the flavor of reheated lamb chops.

3. Make a simple seasoned sauce to complement your lamb chops. Flavor tomato sauce with harissa or a combination of garlic, rosemary, oregano and thyme. Liven up a cream sauce with pepper, mint and lemon peel. Mint jelly is the classic accompaniment to lamb, so offer it as a condiment to season the lamb, or stir mint jelly into a basic white sauce for a lighter flavor. Rather than a sauce, offer small individual bowls of sumac to sprinkle on chops to brighten the taste.