French Mutton Chops

Ingredients

• 6 chops Mutton chops, cut from breast with bones (Allow the meat of two chops to remain on one bone, discarding intermediate bones)
• 4 teaspoons Onion juice (Freshly extracted)
• 3 teaspoons Ginger juice (Freshly extracted)
• 2 teaspoons Garlic juice (Freshly extracted)
• 0.5 cup All-purpose flour (For dredging)
• 1 teaspoon Salt (For dredging mixture)
• 0.5 teaspoon Black pepper, ground (For dredging mixture)
• 0.5 cup Ghee or lard (For frying, must be very hot)

Instructions

1. 1Take 6 chops cut from a breast of mutton, allowing the meat of two chops to remain on one bone and discarding the intermediate bones. Wash the chops thoroughly and pat completely dry with paper towels.
2. 2In a shallow dish, combine the onion juice (4 teaspoons), ginger juice (3 teaspoons), and garlic juice (2 teaspoons). Place the dried chops in the marinade, turning to coat all sides. Cover and refrigerate for 1 to 2 hours before cooking.
3. 3On a large board or plate, mix together the flour, salt, and black pepper until well combined. Spread the mixture out evenly for dredging.
4. 4Remove the chops from the marinade and dredge them thoroughly in the seasoned flour mixture, coating all sides evenly. Shake off any excess flour.
5. 5In a large heavy-bottomed skillet or frying pan, heat the ghee or lard over medium-high heat until it is very hot and just beginning to shimmer, about 3-4 minutes.
6. 6Carefully place the dredged chops in the hot ghee. Fry quickly over medium-high heat for 4-5 minutes per side, or until they develop a rich golden-brown color. When turning the chops, use tongs or pincers to hold them by the bone only—do not pierce the meat with a fork, as this will cause the juices to escape.
7. 7As soon as the chops have reached a good rich brown color on both sides and are cooked through, remove them from the pan using tongs or pincers (holding by the bone). Serve hot immediately.