Thai-Style Lamb Rib Chops
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Servings: 18
Ingredients:
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2 frenched racks New Zealand lamb (about 1-1/2 pounds/750 g total)
1 tbsp (15 mL) fish sauce
2 tsp (10 mL) grated gingerroot
1/2 tsp (2 mL) pepper
1/3 cup (75 mL) flour
4 cups (1 L) vegetable oil (for deep-frying)
Dipping Sauce:
2 tbsp (25 mL) light brown sugar
2 tbsp (25 mL) lime juice
1 tbsp (15 mL) fish sauce
1/4 cup (50 mL) finely grated carrot
2 garlic cloves, minced
2 tbsp (25 mL) chopped coriander
1 tsp (5 mL) finely chopped Thai chili pepper or other hot pepper
Preparation:
Trim any fat from rack. Slice between each bone of rack to make about 18 chops. In bowl, mix chops with fish sauce, ginger and pepper. One at a time, dip meat of each chop into flour.
Dipping Sauce:
Meanwhile, in serving bowl, stir together sugar, lime juice, fish sauce and 1 tbsp (15 mL) water. Add carrot, garlic, coriander and chilli pepper. Let stand 15 minutes; stir.
In deep-fryer or large saucepan, heat oil to 375ºF (190ºC) or until cube of white bread turns golden brown in 40 seconds. Fry chops, in batches, until browned, about 90 seconds. Serve with dipping sauce.
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