*Ask your butcher to remove the meat from the bone end, or do so yourself: cut away the meat and fat to expose the end of the bone, and then scrape clean with the back of the knife.
Carefully wash the Swiss chard, eliminate the stems and cook it in a saucepan of salted boiling water for 30 seconds; strain the leaves, lay them out on a plate and leave to cool down. Now prepare the batter in a bowl by mixing together the flour, egg yolk (put the white to one side) and wine; beat well with a whisk until you obtain a smooth, even “cream”, then set it aside to rest. Peel the cloves of garlic and chop them finely together with the rosemary leaves. “Massage” the chops on both sides with the chopped herb mixture, using your fingers so that it adheres well, season with salt and pepper on both sides. Lay each chop on a chard leaf and wrap it up completely; place them on a plate when they are ready.
Beat the egg whites until stiff and carefully fold them into the batter. Heat plenty of olive oil in a deep frying pan (it must be at least half full). Holding the chops by the bone, dip them in the batter and then (after letting it drip off slightly) straight into the oil, a few at a time. Make sure they are not too close to each other so that the temperature doesn’t drop and they fry perfectly. Turn each chop over and reduce the heat, so that they cook inside without burning on the outside. When golden brown, remove from the pan with a perforated spoon, let them drip and then lay them on kitchen paper to absorb any excess oil.
As with all fried food, these lamb chops should be served (and eaten!) nice and hot; it’s worth scalding your fingers slightly, by taking them by the bone – as soon as they reach the table – and biting into them immediately, forgetting about etiquette for once!