After my company holiday party Last year, I was hooked on lamb lollipops! In particular one with a crispy crust! This recipe is amazing if you like lamb and five spice! Not everyone likes five spice so I have to warn you now you're going to love this recipe if you like five spice and lamb! I don't know why it took me 40 years before I appreciate the explosion of flavors in five spice and of course now in this recipe! It's juicy, salty, crispy and amazing!!! So hope you enjoy this as much as we did tonight!
1 rack of lamb chops (cut into 8 pieces) cleaned and tried off with paper towel
- mix 1 tablespoon of five spice and 1 teaspoon of garlic powder - salt n pepper to taste - sweet potato starch to dust
I cut up up the lamb into individual pieces and dry of lightly with paper towel. Season with sea salt, pepper, five spice mixture and dust off with the sweet potato starch. Let it sit at room temperature until ready to cook.
Fill up a cast iron skillet with 1/3" of peanut oil. I wait until it's hot and I drop 4 chops at a time so it doesn't overcrowd the pan. I flip after 2 minutes and cook for another 2 minutes. Remove and garnish with parsley. Mine is served with a saffron barberry rice and cucumber tomatoe parsley lemon salad.