Chicken Fried Lamb Chops with Creamy Gravy
- For the gravy:
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 cups whole milk
- Freshly ground black pepper
- 1 teaspoon sugar (preferably turbinado sugar)
- For the lamb:
- Oil, for frying
- 2 teaspoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 cups all-purpose flour
- 12 single-rib frenched lamb chops, 2 chops per person
- 2 cups buttermilk
For the gravy: In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color. Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk. Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin). Make gravy before you fry the chops.
For the lamb: Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F. Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour. Dip lamb chops in buttermilk, then back into the flour. Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack.
Serve with gravy.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Naylene Dillingham
Recipe courtesy of Bobby Flay