Crispy lamb chops with thyme sauce
Crispy lamb chops with thyme sauce recipe in the low carb category
Recipe ingredients:
- 12 lamb chops, well trimmed
- Salt and pepper
- 2 cups grated cauliflower
- 1 egg
- 1 tablespoon fresh basil, thinly sliced
- 4 cups vegetable oil
- Thyme sauce:
- 6 sprigs fresh thyme
- 1 cup white wine
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallot
- 1 bay leaf
- Juice of 1 lemon
- 1/2 cup heavy cream
- 1/2 pound cold butter, cut into small pieces
- Salt and pepper
- Garnish:
- 4 sprigs fresh thyme
Recipe method:
- Season the lamb chops with the salt and pepper and set them aside.
- In a medium bowl place the cauliflower, egg and basil.
- Add a dash of the salt and pepper.
- Mix the ingredients together well.
- Squeeze the mixture together with your hands to remove any excess water.
- Firmly pack the cauliflower mixture around the lamb chops so that they are coated.
- In a large saucepan place the vegetable oil and heat it on medium high until it is hot (350 F).
- Deep fry the coated lamb chops for 5 to 7 minutes or until the crust is crisp and golden brown and the lamb is cooked to the desired doneness.
- On each of 4 individual serving plates place the thyme sauce.
- Place 3 lamb chops on top.
- Garnish the dish with a sprig of thyme.
- Thyme sauce:
- In a small saucepan place the thyme, white wine, garlic, shallots, bay leaf and lemon juice.
- Heat the ingredients on medium low and let them cook for 12 to 15 minutes or until the liquid is reduced to 1/3.
- Add the heavy cream and simmer it for 12 to 15 minutes or until the liquid is reduced to 1/2.
- While whisking constantly, add the pieces of butter one at a time.
- Season the sauce with the salt and the pepper.
- Strain the sauce.
Per serving: 2518 cal (98% from fat, 1% from protein, 1% from carb); 8 g protein; 275 g tot fat; 7 g carb; 3 g fiber; 81 mg calcium; 2 mg iron; 539 mg sodium; 212 mg cholesterol