Carl’s Deep-Fried, Bacon-Wrapped, OMG Lamb Chops.
I love lamb chops. They are meaty, fatty, flavorful, and they go really well with rosemary, garlic, lemon, and olive oil. Why not take lamb chops to their logical and delicious extreme: bacon-wrapped and deep-fried?
For frying, I used peanut oil. It’s an affordable oil that performs well at high temperatures. Very little Omega-6 is transferred to the food during cooking when frying at high temperatures. Health-wise, though, nothing beats tallow or lard.
The secret to good chops is in the sauce. Cooking the chops is easy. Sprinkle a little salt and pepper on the chops, wrap a slab of bacon around them, and drop them in the fryer for seven minutes. As delicious as they are, the sauce is what makes the flavor pop.
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
chops
|
Ingredients
- 12 lamb chops cut from a rack of lamb
- 12 strips fatty, uncured, thick-cut bacon
- 3/4 cup olive oil extra virgin
- 5 cloves garlic crushed
- 1 tomato diced
- 1 lemon's worth lemon zest
- 1/2 lemon's worth lemon juice
- 2 tbsp fresh rosemary chopped
- 1/4 cup fresh parsley leaf chopped
- 1 tsp sea salt
- 1 tsp Black Pepper
Ingredients
|
|
Instructions
- In a bowl, combine oil, garlic, lemon juice, lemon zest, tomatoes, rosemary, parsley, salt, and pepper. Whisk until combined.
- Sprinkle salt and pepper on each side of each chop.
- Wrap a slab of bacon around each chop.
- Deep fry in peanut oil for seven minutes. Make sure you don't crowd the fryer basket.
- When they are done, the bacon will be crispy and the inside will be medium-rare.
- Serve each chop on a small plate, perhaps two per plate. Drizzle sauce on top. Enjoy.
Previous Post
Next Post
Start the discussion at www.ketogenicforums.com