Best Chicken Fried Lamb Chops With Creamy Gravy Recipes

Chicken Fried Lamb Chops With Creamy Gravy image

Provided by Iron Woman

Categories < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups whole milk
salt & freshly ground black pepper
1 teaspoon sugar (preferably turbinado sugar)
oil, for frying
2 teaspoons kosher salt
1 tablespoon fresh ground black pepper
2 cups all-purpose flour
12 single-rib frenched lamb chops, 2 chops per person
2 cups buttermilk

Steps:

For the gravy:.
In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color.
Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk.
Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin).
Make gravy before you fry the chops.
For the lamb:.
Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F.
Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour.
Dip lamb chops in buttermilk, then back into the flour.
Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack.
Serve with gravy.

Nutrition Facts : Calories 882, Fat 58.9, SaturatedFat 25, Cholesterol 152, Sodium 809.7, Carbohydrate 43.9, Fiber 1.5, Sugar 8.8, Protein 41.1

Chicken Fried Lamb with White Wine Pan Gravy image

Provided by Carla Hall

Time 1h3m

Yield 4 to 6 servings

Number Of Ingredients 15

2 pounds boneless leg of lamb (or shoulder), trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 whole egg, plus more if needed, for dredging
1/4 cup vegetable oil, for cooking
1 tablespoon vegetable oil
1/2 cup dry white wine
2 teaspoons Dijon mustard
2 cups vegetable stock
1/2 cup whole milk
1/2 teaspoon chopped fresh thyme leaves (3 to 4 sprigs)
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 250 degrees F.
For the lamb: Cut the meat with the grain into 1/2-thick slices. Season each piece on both sides with the salt and pepper. Place the flour in a pie pan and mix in the garlic powder and cayenne pepper. Place the eggs in a separate pie pan and beat. Dredge the meat on both sides in the egg, and then the flour. Repeat with all the meat pieces. (Reserve the remaining flour for the pan gravy.) Place the meat on a plate and allow it to sit for 10 to 15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes on each side. Remove the lamb to a wire rack set in a half sheet pan and place in the oven to stay warm while the other pieces are being prepared. Repeat until all the meat is browned.
For the gravy: Add the vegetable oil to the pan. Add the white wine to deglaze the pan and reduce by half. Whisk in 2 tablespoons of the reserved flour. Then whisk in the Dijon mustard and the vegetable stock. Continue to whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a wooden spoon, 5 to 10 minutes. Season to taste with more salt and pepper, if needed. Serve over the lamb steaks.