These Thai inspired fried lamb chops are so easy! Just a few ingredients and a few minutes and you have hot, juicy ribs with a soy-garlic-rubbed Thai twist.
Serves 2 to 4
Two to three lamb chop racks (12 to 14 ribs), separated into individual chops
2 Tablespoons soy sauce
7 cloves garlic, roughly chopped
2 quarts vegetable oil, for deep frying
Sweet Ginger Chili Pepper Sauce (recipe below), for serving
Put the lamb in a large no reactive bowl. Add the soy sauce, garlic, and black pepper to coat. Let stand at room temperature.
Heat the oil in a large heavy pot over medium-high heat to 370°F. Working in batches of 4 or 5, fry the ribs until just cooked and well browned, 3 to 4 minutes. Bring the oil back to 370°F between batches. Using a spyder, remove any stray bits of garlic from the oil to prevent burning, making the oil taste like burnt garlic.
Serve the fried lamb chop family style on a platter with Ginger Chili Pepper Sauce on the side.
All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.
Thank you so much!
You must be logged in to post a comment.