Chicken Fried Lamb With Milk Gravy

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless lamb chops (1/2-inch thick, 1 1/2 lb total)
• 2 cups all-purpose flour
• 3 tablespoons all-purpose flour
• 1 3/4 teaspoons salt
• 1 1/2 teaspoons black pepper
• 1 large egg
• 3 1/4 cups whole milk
• 2 cups vegetable oil

Recipe

• 1 pound lamb chops on both sides with rough-textured side of meat pounder until 1/4 inch thick.
• 2 season with salt and pepper and cut into 3-inch pieces.
• 3 whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish.
• 4 whisk together egg, 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in another shallow dish.
• 5 dip lamb pieces in egg mixture to coat, then dredge in flour.
• 6 transfer lamb as coated to a large rack set on a baking sheet.
• 7 let lamb stand, uncovered, at room temperature 15 minutes.
• 8 preheat oven to 250°f.
• 9 heat oil in a deep 10-inch heavy skillet (preferably cast-iron) over high heat until thermometer registers 375°f (see cooks' note, below).
• 10 fry lamb in batches, turning over once, until golden, about 4 minutes per batch, transferring to paper towels to drain. return oil to 375°f between batches.
• 11 keep lamb warm on a clean baking sheet in oven.
• 12 pour off all but 2 tablespoons oil into a heatproof bowl, leaving any brown bits in bottom of skillet, then add remaining 3 tablespoons flour to skillet and cook roux over moderate heat, stirring constantly, 3 minutes.
• 13 bring to a boil and whisk in remaining 2 1/2 cups milk.
• 14 reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.
• 15 season gravy with salt and pepper (to taste) and serve over lamb.
• 16 ** note:.
• 17 to take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer facedown in skillet, resting other end (not plastic handle) on rim of skillet. check temperature frequently.
• 18 makes 4 servings.