Lemon Pepper Hot Fried Lamb Chops
- š„© 6 lamb chops
- š 1 tablespoon lemon zest
- š§ 2 teaspoons garlic powder
- š¶ļø 1 teaspoon cayenne pepper
- š§ 1 teaspoon onion powder
- š§ 2 teaspoons salt
- šæ 1 teaspoon freshly cracked black pepper
- š± 2 tablespoons freshly chopped parsley
- š„ 2 large eggs
- š„ 1 cup buttermilk
- š 2 cups all-purpose flour
- š¢ļø Enough vegetable oil for frying
- š Fresh lemon wedges for serving
Lemon Pepper Hot Fried Lamb Chops are a creative and flavorful twist on traditional fried lamb, combining the zesty tang of lemon with a spicy kick of cayenne pepper. They are expertly marinated in a blend of spices and buttermilk, ensuring tenderness and a depth of flavor that is both bold and refreshing. Perfectly fried to a golden crisp, these lamb chops make for an impressive meal that will certainly tantalize the taste buds and leave guests longing for more. Served with a garnish of fresh parsley and lemon wedges, this dish is a feast for the senses.
Indulge in these mouthwatering Lemon Pepper Hot Fried Lamb Chops, a bold twist on a classic dish. Perfectly seasoned with a tangy lemon pepper blend and given a spicy kick, these lamb chops are ideal for a special dinner or an impressive meal that will leave your guests craving for more.
Ingredients
š„© 6 lamb chops
š 1 tablespoon lemon zest
š§ 2 teaspoons garlic powder
š¶ļø 1 teaspoon cayenne pepper
š§ 1 teaspoon onion powder
š§ 2 teaspoons salt
šæ 1 teaspoon freshly cracked black pepper
š± 2 tablespoons freshly chopped parsley
š„ 2 large eggs
š„ 1 cup buttermilk
š 2 cups all-purpose flour
š¢ļø Enough vegetable oil for frying
š Fresh lemon wedges for serving
Instructions
1- Marinate the Lamb Chops:
In a large bowl, mix together the lemon zest, garlic powder, cayenne pepper, onion powder, salt, black pepper, and parsley.
In another bowl, whisk the eggs and buttermilk until well combined.
Pat the lamb chops dry with paper towels, then rub them with the spice mixture, ensuring an even coat.
Submerge the seasoned lamb chops in the egg and buttermilk mixture. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour.
2- Prepare for Frying:
Remove the marinated lamb chops from the refrigerator.
Place the flour in a shallow dish. One by one, coat each chop in the flour, pressing gently to ensure the flour adheres well.
3- Fry the Lamb Chops:
Heat the vegetable oil in a large, heavy skillet over medium-high heat until it reaches 350Ā°F (175Ā°C). Use a thermometer to ensure the oil temperature is consistent.
Carefully place the lamb chops in the hot oil, being mindful not to overcrowd the pan. Fry for 3-4 minutes per side or until they are golden brown and crispy. The internal temperature should reach 145Ā°F (63Ā°C).
4- Serve:
Once cooked, remove the chops from the oil and let them drain on a plate lined with paper towels.
Garnish with fresh parsley and serve with fresh lemon wedges.
Prep Time: 1 hour and 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour and 30 minutes
Servings: 4-6
Equipment:
Large bowl
Medium bowl
Heavy skillet
Paper towels
Thermometer
Cooking Tips:
Ensure your oil is hot enough before frying to achieve the perfect crispy coating.
Let the lamb chops marinate longer if possible to enhance the flavors.
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