Breaded and Deep-Fried Lamb Chops
Lamb Chops: Not Baaaad
A friend of ours had children who raised some sheep for an F.F.A. (Future Farmers of America) project. When the project was over, the children's interest in the sheep was done, too. Well, good thing sheep are tasty when cooked. We are certainly glad that our friend kept us in mind.
My understanding is that the age of the sheep when it is slaughtered determines the name that the meat receives: lamb, sheep, or mutton. My butcher shop wrote "lamb" on all of our packages, but I don't know how old the sheep actually was.
We lightly seasoned the chops on both sides with seasoned salt. Next, we coated the chops with flour, then egg, and then finally cracker crumbs.
We deep-fried our lamb chops in canola oil for 5 minutes. The oil bubbles up slightly, but as soon as you have all of them in, set your timer for 5 minutes. I checked the temperature with an electronic probe.
Please note that the oil in a deep fryer gets very hot. Be sure to place your chops in the oil with a minimum of splashing.
You can cook the chops all at the same time. I have an immersion deep fryer, which means that the heating element is in the bottom of the oil, not in the body of the fryer.
- 4 lamb chops
- 1/2 teaspoon seasoned salt
- 1 1/2 cups flour
- 4 eggs, beaten
- 1 1/2 cups cracker crumbs, finely ground
- Heat deep fryer to 375. Sprinkle lamb chops with seasoned salt (Lawry's Hunters Blend is a good choice).
- Roll lamb chop in flour, coating all sides.
- Take floured lamb chop and coat with egg.
- Place egged lamb chop in ground crackers and coat evenly. Repeat for the other lamb chops.
- Place lamb chops in deep fryer and cook for 5 minutes until temperature probe reads at least 145 degrees. Mine were over 180 when I pulled them out.
- Drain and eat with your favorite steak sauce or condiment.