Yields
18 servings
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ingredients
Thai-Style Lamb Rib Chops
2 1
racks frenched New Zealand lamb
1
Tbsp fish sauce
2
tsp grated ginger
½
tsp pepper
⅓
cup flour
4
cup vegetable oil
Dipping Sauce
2
Tbsp light brown sugar
2
Tbsp lime, juice
1
Tbsp fish sauce
¼
cup grated carrot
2
garlic, cloves, minced
2
Tbsp chopped coriander
1
tsp finely chopped bird chili, or, other hot peppers
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directions
Step 1
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.
Step 2
One at a time, dip meat of each chop into flour.
Step 3
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.
Step 4
Meanwhile, in serving bowl, stir together sugar, lime juice, fish sauce and 1 tablespoon (15 mL) water. Add carrot, garlic, coriander and chilli pepper. Let stand 15 minutes; stir.