Yield: 4 servings
12 lamb chops, well trimmed
Salt and pepper
2 cup grated cauliflower
1 tablespoon fresh basil, thinly sliced
4 cups vegetable oil
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
4 sprigs fresh thyme
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 (350F). 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