Ingredients
For the gravy:
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 cups whole milk
- Salt
- 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:
Directions
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.
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By Sheryl874
Columbus, Ga.
on May 20, 2012
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For my first time cooking and trying lamb, it came out great. The flavor was good. My family enjoyed it very much. I will certainly try this again.
By pooh6670@myfair...
on October 17, 2011
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The outside was tasty, but this was a terrible thing to do to lamb.
By starrchilde
Louisville, KY
on April 06, 2011
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I made this for dinner last night and the lamb was excellent. The breading really complimented the flavor of the meat and was surprisingly not greasy, considering that lamb chops are already a fattier cut of meat.
The gravy I wouldn't rate as highly however, it was bland and uninspiring. I added a liberal amount of nutmeg to compliment the creaminess and it seemed to perk it up nicely.
Read all 9 reviews