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.
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