Japanese-style Crispy Lamb

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb thin-cut boneless lamb chops or 1 lb lamb cutlet, trimmed
• kosher salt
• 2 tablespoons rice wine, sake or 2 tablespoons sherry wine
• 1 1/2 teaspoons finely grated peeled ginger
• 2 medium cucumbers
• 1/2-1 teaspoon sugar
• 2 teaspoons rice wine vinegar
• 1 1/2 teaspoons red pepper flakes
• 3 large eggs
• 2 cups panko breadcrumbs (japanese breadcrumbs)
• 3/4 cup cornstarch
• peanut oil, for frying
• 1/4 cup tonkatsu sauce (a sweet-spicy japanese dipping sauce, see above to make your own)

Recipe

• 1 season the lamb with salt. mix the rice wine and 1 teaspoon ginger and spread on the lamb. stack the lamb and set aside.
• 2 peel, quarter and seed the cucumbers; cut into 4-inch spears. toss with the sugar and vinegar. toast the pepper flakes with 1 tablespoon salt in a skillet over medium heat, about 4 minutes; set aside.
• 3 beat the eggs with 1/2 cup water in a shallow bowl. put the panko and cornstarch in 2 separate shallow bowls. dredge each piece of lamb in cornstarch, dip in egg, then coat with panko. heat 1/4 inch of peanut oil in a large skillet over medium-high heat. fry the lamb in batches until golden, 3 to 4 minutes per side. drain on a paper-towel-lined plate.
• 4 sprinkle the cucumbers with some of the spiced salt. mix the tonkatsu sauce and the remaining 1/2 teaspoon ginger in a bowl. serve the lamb with the cucumbers and sauce.