Crispy Lamb Chops with Thyme Sauce
Ingredients
- 12 each lamb chops, well trimmed
- 2 cup grated cauliflower
- 1 each egg
- 1 tbsp fresh basil, thinly sliced
- 4 cup vegetable oil
- 6 sprig fresh thyme
- 1 cup white wine
- 1 tbsp chopped garlic
- 1 tbsp chopped shallot
- 1 each bay leaf
- 0.5 cup heavy cream
- 0.5 lb cold butter, cut into small pieces
- 4 sprig fresh thyme
Instructions
- 1
Season the lamb chops with the salt and pepper, and set them aside.
- 2
In a medium bowl place the cauliflower, egg, and basil.
- 3
Add a dash of the salt and pepper.
- 4
Mix the ingredients together well.
- 5
Squeeze the mixture together with your hands to remove any excess water.
- 6
Firmly pack the cauliflower mixture around the lamb chops so that they are coated.
- 7
In a large saucepan place the vegetable oil and heat it on medium high until it is hot (350F).
- 8
Deep-fry the coated lamb chops for 5 to 7 minutes, or until the crust is crisp and golden brown, and the lamb is cooked to the desired doneness.
- 9
On each of 4 individual serving plates place the Thyme Sauce.
- 10
Place 3 lamb chops on top.
- 11
Garnish the dish with a sprig of thyme.
- 12
THYME SAUCE: In a small saucepan place the thyme, white wine, garlic, shallots, bay leaf, and lemon juice.
- 13
Heat the ingredients on medium low and let them cook for 12 to 15 minutes, or until the liquid is reduced to 1/3.
- 14
Add the heavy cream and simmer it for 12 to 15 minutes, or until the liquid is reduced to 1/2.
- 15
While whisking constantly, add the pieces of butter one at a time.
- 16
Season the sauce with the salt and the pepper.
- 17
Strain the sauce.
- 18
Per Serving: 2518 Cal (98% from Fat, 1% from Protein, 1% from Carb); 8 g Protein; 275 g Tot Fat; 7 g Carb; 3 g Fiber; 81 mg Calcium; 2 mg Iron; 539 mg Sodium; 212 mg Cholesterol