Tempura Lamb Chops
- Garlic - chopped, 1 teaspoon
- Lemongrass - 2 teaspoons
- soy sauce - 1 teaspoon
- Calamansi juice - 1 teaspoon
- honey - 1/2 teaspoon
- Mirim - 1/2 tablespoon
- Dipping Sauce
- soy sauce - 1 teaspoon
- Lemongrass stalks (soft part) - 1 Tablespoon
- Thai fish sauce - 1 teaspoon
- Sesame seed oil - 1 teaspoon
- Calamansi juice - 3 Tablespoons
- honey - 1 teaspoon
- rosemary - finely chopped, 1/2 teaspoon
- Lamp chops - half a rack (4 chops)
- Rainbow Carrots - 4
- Tempura Batter Mix
- Corn Oil - enough for frying
Just for a change, this past weekend, Moira and I ended celebrating our anniversary at home instead of dinning out. So I decided to cook something special. This is part of a three course meal that also included Scallops in a shrimp sauce with ginger ice cream and Grilled Lobster with orange Sabayon and Truffle risotto.
I love lamb chops, normally I cook the whole rack, like my cheese and herbs crusted rack of lamb. In this special occasion, I wanted to experiment with something new. I marinated with an Asian-style marinade and deep fried, covered in tempura batter, to be served with calamansi lemongrass dipping sauce.
Here are the easy to follow steps:
- In a deep platter, mix all the marinade ingredients. Reserve covered.
- Clean and french the lamb rack:
- With a large thin knife, remove the connecting tissue from the top of the rack
- Continue to remove the fat, you want to remove most of it
- Remove the tendon that runs underneath the loin
- Score the membrane by running your knife at the center of the bones from end to end
- Peel the membrane by pulling it with the help of a towel. Using a knife cut along the rack to separate it from the loin. You can keep it for other uses.
- With the help of a butcher knife, clean the bones to remove any rest of fat or meat.
- Divide rack into individual chops, starting from the exposed rib end, cut between ribs. Each chop should look pretty clean and lean.
- Put the individual chops on the marinade, flipping them from time to time, for 20-30 minutes.
- In the meantime, prepare the dipping sauce by mixing all the ingredients. Cover and keep refrigerated.
- Prepare the tempura batter following the packaging instructions (important to use very cold water).
- Bring water with salt to boil. Cook the carrots for 3-5 minutes. You want them to be crunchy not too soft. Reserve.
- Heat oil in a deep fryer. Remove the lamb chops from the marinade and pat them dry with paper towels.
- One at a time, dip lamb chops into the tempura batter to coat. Carefully place it in the hot oil. Cook until golden on both sides. Use a slotted spoon to remove from oil. Drain on paper towels.
- Cut the carrots in five pieces each.
- Place them on a large platter lengthwise and place the lamb chops crosswise as shown in the picture. Pour some sauce on top and place the rest on the side for dipping.
Tempura lamb chops is a perfect appetizer. Frenched lamb chops are marinated and then deep fried. A lemongrass calamansi dipping sauce is the perfect companion for this lamb appetizer.Add to Favourites