Lamb Katsu
Naoya Higuchi
tags:Issue 223
Serves
1Preparation
10 minsCook
5 minsIngredients
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) |
View the recipe collection here
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