Ingredients
| 2 lamb chops | |
| plain flour | |
| 1 egg, beaten | |
| panko breadcrumbs | |
| canola oil for deep frying | |
| DIPPING SAUCE | |
| 65ml Lea & Perrins Worcestershire sauce | |
| 70g tomato purée | |
| 40ml mirin | |
| 30ml sake | |
| 30ml dashi stock (or water) | |
| 20ml soy sauce | |
| 5g sugar | |
| 40g miso | |
| 10g Japanese mustard (or Dijon mustard) |
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Instructions
| 1. | Trim any fat and sinew off the lamb chops. |
| 2. | Season the lamb chops with salt and white pepper. |
| 3. | To make the dipping sauce, put all the sauce ingredients except the mustard into a saucepan and whisk over a low heat to get everything to combine. Mix in the mustard. |
| 4. | Put some plain flour, the beaten egg and some panko into separate shallow trays. |
| 5. | Dip the lamb chops into the flour then into the beaten egg and then into panko, making sure they are covered all over. |
| 6. | Heat the canola oil to 180°C. Deep fry the lamb chops for around 2 minutes until golden brown. |
| 7. | Rest for 1 minute. Cut and serve hot with a side of dipping sauce. |
| 8. | The dipping sauce is also good for chips, or any katsu- style meals such as chicken tenders or tonkatsu. |
Food and recipe styling Naoya Higuchi / Photography Sam Stewart