Recipe by Iron Woman
Courtesy of Naylene Dillingham
Top Review by Andi of Longmeadow Farm
Way over the top goodness! We rounded up the men, and brought in the kids for a more then an amazing meal of chops and gravy. I used frenched chops, but this even made it more exquisite, satisfying, and delectable treat as you could dip the lamb lollipops right into the gravy. I followed this exactly, and this was a quick put together, drop onto the table kinda meal. Thanks for posting such a lovely recipe and I expect to use this quite often! Made for "Down on the Farm Cooking Photo Tag" May 2012
For the gravy
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 cups whole milk
- salt & freshly ground black pepper
- 1 teaspoon sugar (preferably turbinado sugar)
For the lamb
- 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
Directions See How It's Made
- 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.