Crispy Cantonese Lamb Chops with Aromatic Vegetables

1. Trim and slice lamb

Trim the fat from your rack of lamb and slice it into chops of even thickness. Pat the chops dry with a paper towel, then place them on a plate.

2. Season lamb chops

In a small bowl, combine the fine sea salt, garlic powder, five-spice powder, sugar, and white pepper powder. Sprinkle this spice mixture evenly over both sides of the lamb chops, making sure they are well-coated. Let the chops rest for about 45 minutes at room temperature.

3. Dredge lamb chops

Dredge each chop in cornstarch, shaking off any excess so that you have a thin, even layer.

4. Fry lamb chops

Heat a generous amount of neutral oil in a cast-iron skillet or Dutch oven over medium-high heat. When the oil is hot, add the lamb chops. Fry them for about 3-4 minutes on each side, or until they achieve a golden brown crust. Remove the chops and let them drain on a paper towel-lined plate.

5. Toast spice mix and stir-fry vegetables

In a wok, toast the reserved spice mix for about 10-20 seconds, just until fragrant. Quickly add the thinly sliced garlic and stir-fry for a few seconds before adding the green and red bell peppers, as well as the celery. Increase the heat to high and stir-fry the vegetables for about 30 seconds, just until they start to soften but still retain a bit of crunch.

6. Add shallots and lamb chops

Add the thinly sliced shallots to the wok along with the fried lamb chops. Toss everything together for another 30 seconds, allowing the shallots to begin wilting and the flavors to meld beautifully.