Thai-Style Lamb Rib Chops
This recipe makes 18 servings
Ingredients
- 1-1/2 lbs frenched racks New Zealand lamb, (about 2 racks)
- 1 tbsp fish sauce
- 2 tsp grated gingerroot
- 1/2 tsp pepper
- 1/3 cup flour
- 4 cups vegetable oil, for deep-frying
- Dipping Sauce:
- 2 tbsp light brown sugar
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1/4 cup finely grated carrots
- 2 garlic cloves, minced
- 2 tbsp chopped coriander
- 1 tsp finely chopped Thai chili 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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