24 lamb chops, separated into pairs of two each (1 kg)
1 tablespoon salt
1/2 teaspoon black pepper, freshly ground
To make the batter
1/2 cup all-purpose flour (60 g)
1/2 cup white wine vinegar (120 ml)
1/4 cup water (60 ml)
1 egg white
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups vegetable oil (960 ml for frying)
24 large sage leaves
24 canned green beans, drained (650 g)
2 small eggplants (500 g), cut into 12 slices each
24 small shiitake mushrooms (390 g), stems removed
24 lamb chops, separated into pairs of two each (1 kg)
1 tablespoon salt
1/2 teaspoon black pepper, freshly ground
To make the batter
1/2 cup all-purpose flour (60 g)
1/2 cup white wine vinegar (120 ml)
1/4 cup water (60 ml)
1 egg white
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups vegetable oil (960 ml for frying)
24 large sage leaves
24 canned green beans, drained (650 g)
2 small eggplants (500 g), cut into 12 slices each
24 small shiitake mushrooms (390 g), stems removed
In a large bowl, season the lamb chops with salt and black pepper, then set aside
Prepare the batter: in a medium bowl, combine the flour, wine vinegar, and water
Mix well with a wooden spoon
Set aside
With an electric mixer, beat the egg white until soft peaks form
Add to the reserved batter mixture and mix until smooth
Season with salt and black pepper
Cover with plastic wrap and let rest in the refrigerator for about 1 hour
In a medium skillet, heat the vegetable oil over medium heat
Dip the sage leaves in the reserved batter, then fry until golden brown
Remove with a slotted spoon and drain on paper towels
Do the same with the green beans, eggplants, and mushrooms
Keep them warm
Heat a grill or cast-iron skillet over high heat
Fry the lamb chops in the oil, turning occasionally (about 10 minutes)
In a large serving dish, arrange the lamb chops in the center
Around it, distribute the fried vegetables
Garnish with thyme and serve immediately.
