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When Hanger Strikes

Panko Crusted Lollipop Lamb




Cooking the ribs in the pressure cooker creates the juiciest, most incredible, fall off the bone lamb you've ever tasted. I'm not kidding - the lamb will be so incredibly tender that you won't even be able to coat and pan fry the lamb fresh out of the pressure cooker or it'll literally fall apart.


 

Panko Crusted Lollipop Lamb


Prep Time: 12 hours 40 minutes (includes cooking time Cook Time: 1 hour Yield: 4-6 servings (as an appetizer)


INGREDIENTS


  • 1 & 1/2 lbs lamb rib chops

  • 1 whole head garlic, cut in half (no need to remove skin)

  • 1 small onion, cut in quarters (no need to remove skin)

  • 3 black cardamom pods, crushed

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground turmeric

  • 1 tsp Kashmiri red chili powder

  • 2 tsp salt

  • 4 cups water

  • 2 eggs

  • 1/4 heavy cream

  • A handful of cilantro, minced

  • Salt to taste

  • 3 cups Panko breadcrumbs

  • A handful each fresh parsley and mint, finely minced

  • Flakey sea salt to taste

  • Olive oil to panfry


DIRECTIONS

  1. To a pressure cooker, add the lamb chops, garlic, onion, black cardamom, cinnamon, turmeric, Kashmiri chili powder, 2 tsp salt, and water. Lock the lid on to the pressure cooker, then turn the heat up to high. After the cooker releases 3 whistles, turn the heat down to medium low and set a timer for 30 minutes. Once the time is done, remove the cooker from heat. Wait until all of the steam has been released before opening - this took another 30 minutes for me.

  2. Very carefully remove the lamb chops from the liquid. The meat is going to be extremely tender, so do this slowly and carefully to avoid having all the meat fall off the bone. Place in a container with a lid and refrigerate overnight - this makes it easier to work with. Strain the liquid and keep the broth for other recipes**

  3. When ready to finish the lamb, set up a dredging station. To a large shallow plate or mixing bowl, add the eggs, heavy cream, a pinch of salt, and the cilantro. Whisk well. To another large, shallow dish, add the Panko, parsley, mint, and a pinch of flakey sea salt. Stir well to combine.

  4. Carefully place the cooled lamb chops into the egg mixture and gently toss with your hands or a pair of tongs to coat all pieces of lamb with egg. I find it easiest to do this with disposable gloves.

  5. Place the lamb into the Panko mixture. Use your hands to press the crumbs into the lamb ribs to create a nice thick crust.

  6. Heat a pan over medium heat, and add enough oil to coat the bottom of the pan. Once the oil is shimmering, add the lamb to the pan. The lamb should immediately start sizzling when it hits the oil - if it doesn't, it's not hot enough and it may get soggy.

  7. Cook for a total of 8-10 minutes, flipping every 2-3 minutes. The lamb is already cooked, so you just need to cook the egg get the Panko nice and crisp during this stage. Ensure to cook all sides of the ribs in the oil. Repeat this process until all lamb has been cooked.

  8. Serve as an appetizer with cilantro or mint chutney, or as a meal with rice, yogurt, and salad.

NOTES

  • The broth that comes out of the pressure cooker from this lamb is AMAZING. I love using it to cook rice with, but it is excellent served just as a soup as well.

  • You don't need to peel the garlic or onion when adding it to the pressure cooker, as the meat gets separated from the broth and the broth gets strained.

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