Country Fried Lamb Chops & Sawmill Gravy
This Country Fried Lamb Chops with Sawmill Gravy recipe is comfort food done right. Chef Tom takes a rack of lamb, pounds out a steak and then serves it with mashed potatoes and creamy gravy on the Yoder Smokers YS640s Pellet Grill. Tastes just like mom’s home cooking!
► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/country-fried-lamb-chops-sawmill-gravy)
RECIPE COOKED ON: (https://www.atbbq.com/grills-and-smokers/pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html)
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**PRODUCTS FEATURED **
CATTLEMAN’S GRILL BUTCHER HOUSE BRINE: https://bit.ly/3UWeJvD
CATTLEMAN’S GRILL PIT FIRE HOT SAUCE: https://bit.ly/3OoA8M2
R BUTTS R SMOKIN’ STEAK RUB: https://bit.ly/3ucGFAh
LODGE 8″ CAST IRON SKILLET: https://bit.ly/3i1ugME
HARDCORE CARNIVORE AMPLIFY MEGA SAVORY FLAVOR DUST: https://bit.ly/3XG5mCu
CATTLEMAN’S GRILL LONE STAR BRISKET RUB: https://bit.ly/3VEb7Pd
YODER SMOKERS YS640S PELLET GRILL WITH ACS: https://bit.ly/3ua2HDh
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0:00 Intro the Country Fried Lamb Chops recipe
0:41 Breakdown the lamb
2:01 Pound out the lamb
3:00 Put together the breading
4:51 Bread the lamb
5:52 Fire up the grill/ refrigerate the lamb
6:19 Make the gravy
9:32 Pan fry the lamb
11:38 Mash the potatoes
12:11 Serve it up
12:44 Get a taste
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My next breakfast w the fam. Imagine an over easy egg on that…. Thank you and keep up the good work. 👍🏿👍🏿
Looks awesome!!
Yet again acid (hot sauce) 🔥 brine.. (salt and flavor)… manual mash with the pallet. FML French coupled with back yard bbq 👏👏👏
Holy creamy crunchy Batman. I need a nap after just watchin that!
Nothing better than crumbed cutlets at the pub
This really made me want to make some biscuits and gravy.
Skin on the taters my man way to go
You forgot the biscuits!
Absolutely nutty. I love it
#I’m a cream gravy boy!!! So not fair that I have no gravy on me lamb chop!!
Pumpkin pie tacos would be good as a dessert for that I'm sure, but I need to see a recipe. WILL IT TACO!? I'm not going away lol.
Alright, props to the crazy bastard that thought to pan fry lamb.
Should the team ever want to smoke a lamb roast (or even wild ram should you be fortunate enough to source one), I found the Cattleman's Carne Asada rub to be perfect for those who don't like the slight gaminess that lamb has. As for wood, a few hours over a mixture of mesquite and oak – converted a hardcore hunter who wasn't necessarily anti-lamb, but couldn't cook it to his taste.
Need eggs 🍳
Looking delish, Chef Tom!
Damn I love this channel!!!!
Chef Tom once again so sick …. ntm I'm gonna bash you at some point lol.
Buttermilk will cut down on the gameiness and tenderize.
But yet here you are cuzzo!
Acid with salt, sweetness, and protection 💯💯💯
What whisk is Tom using?
Absolute food coma afterwards!! lol
This is crazy. In a bad way. Start with the most expensive, tender, delicious cut of lamb and prepare and cook it like the cheapest cut of beef. Not a good idea. Total waste of lamb. Most of the recipes presented here are very good. This one is not.
Country fried anything with sawmill gravy is speaking to me in my love language. Thank you Chef Tom for this 💣 application of it!! 😋