Ingredients

rack of baby lamb chops
1/2 cup flour (for dredging)
1 teaspoon salt (for dredging)
1/2 teaspoon pepper (for dredging)
oil for frying
1/4 cup mint jelly

Instructions

1. Cut into either single or double lamb chops

2. Mix flour, salt and pepper.  Dredge lamb chops in four mixture.

3. Heat cast iron skillet over medium heat, add enough vegetable oil to just cover the bottom of the pan.

4. Place lamb chops into the hot oil, and fry until golden brown, tuning once.

5. Remove from pan and rest on paper towels for a couple of minutes.

6. Serve with 1 to 1 1/2 teaspoon of mint jelly.

7. May add paper frills to the bones for a festive occasion.

 

https://www.youtube.com/watch?v=-jkA95XlsVU