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Chicken fried rack of lamb with brie grits
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Ingredients
- 1 rack of Ontario lamb
- 1 teaspoon salt
- 2 eggs
- Half cup of water
- 1.5 cups all-purpose flour
- 1/2 teaspoon paprika
- 1/2 cinnamon
- 1 teaspoon garlic powder
- Half a lemon
- 2 liters canola oil
- 1 can 790 milliliters white hominy grits
- 2 tablespoons unsalted butter
- 1/4 heavy cream
- 175 grams of triple cream Brie
- 1/2 cup shredded white cheddar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup packed frozen (thawed) pomegranate
- 1/2 cup water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/4 cup finely chopped onions
- 1 tablespoon finely chopped garlic
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped chilli pepper
- 4 tablespoons honey
- 1 tablespoon apple cider vinegar
Directions
Pomegranate reduction:
- Place olive oil in pan on high heat and add onions, garlic thyme and chillies. Cook on medium high while constantly stirring for three to four minutes.
- Add one cup of pomegranate and 1.5 cups water. Cool on high for eight minutes or until liquid fully reduces.
- Once fully reduced add another 1/2 cup water, honey and salt. Cook on very low for about another eight to ten minutes then remove off heat add the apple cider vinegar, stir and let rest.
Chicken fried lamb:
- Cut the rack in half. Remove the fat cap and clean the bones to reveal only the eye of the meat. Light salt.
- Whisk eggs in a bowl and add water.
- In a separate bowl whisk garlic powder, paprika and cinnamon.
- Dip the meat part of the rack into the egg wash and then into the flour. Squeeze the flour into the meat. In a large heavy bottom pot preheat the two liters of oil to 350F. Place the flour covered rack into oil and fry for eight to ten minutes flipping occasionally. Take the internal temp of the lamb, it should read 120-125 for medium rare. Let rest for five minutes so it can continue to cook while resting and squeeze some fresh lemon over top.
