by Patricia Sharpe
In Texas, there is nothing that cannot be chicken-fried, including–now–a lamb chop. At chef Dean Fearing’s swank outpost at the Ritz-Carlton in Dallas, the six-ounce, golden-brown mega-morsel comes pounded so thin it overflows the plate, just like it’s supposed to. Of course, you have to wrap your mind around the fact that there is a bone sticking out at one end, but you can do that. Have it with smoked-tomato gravy, at lunch. 2121 McKinney Avenue, Dallas (214) 922-0200.