Crispy Lamb Chops with Thyme Sauce
Yield: 4 servings 12 Lamb chops, well trimmed Salt and pepper 1 lg Potato; peeled and grated 1 Egg 1 tb Fresh basil, thinly sliced 4 c Vegetable oil
6 Sprigs fresh thyme
1 c White wine
1 tb Garlic, chopped
1 tb Shallots, chopped
1 Bay leaf
1 Lemon, juiced
1/2 c Heavy cream
1/2 lb Butter; cold - cut into small pieces
Salt and pepper
4 Sprigs fresh thyme
Season the lamb chops with the salt and pepper, and set them aside.
In a medium bowl place the potato, egg, and basil. Add a dash of the
salt and pepper. Mix the ingredients together well. Squeeze the
mixture together with your hands to remove any excess water. Firmly
pack the potato mixture around the lamb chops so that they are coated.
In a large saucepan place the vegetable oil and heat it on medium high
until it is hot (350øF). Deep-fry the coated lamb chops for 5 to 7
minutes, or until the crust is crisp and golden brown, and the lamb is
cooked to the desired doneness.
On each of 4 individual serving plates place the Thyme Sauce. Place
3 lamb chops on top. Garnish the dish with a sprig of thyme.
THYME SAUCE: In a small saucepan place the thyme, white wine, garlic,
shallots, bay leaf, and lemon juice. Heat the ingredients on medium
low and let them cook for 12 to 15 minutes, or until the liquid is
reduced to 1/3. Add the heavy cream and simmer it for 12 to 15
minutes, or until the liquid is reduced to 1/2. While whisking
constantly, add the pieces of butter one at a time. Season the sauce
with the salt and the pepper. Strain the sauce.