2 lamb chops
plain flour
1 egg, beaten
panko breadcrumbs
canola oil for deep frying
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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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