Crispy Five-Spice Lamb Chops with Stir-Fried Vegetables

1. Prepare the Lamb Chops

Trim the fat from the rack of lamb and slice between the ribs to create individual chops, ensuring they are of even thickness.

2. Season the Lamb Chops

Pat the lamb chops dry with a paper towel. In a small bowl, mix together fine sea salt, garlic powder, five-spice powder, sugar, and white pepper powder. Sprinkle this spice mix evenly over the lamb chops, rubbing it in gently. Let the seasoned chops marinate for 45 minutes.

3. Prepare the Vegetables

Thinly slice garlic cloves, green bell pepper, red bell pepper, Chinese celery, and shallots.

4. Coat the Lamb Chops

Once the lamb has marinated, coat each chop lightly in cornstarch, shaking off any excess.

5. Fry the Lamb Chops

Heat enough neutral oil in a cast-iron skillet or Dutch oven to cover the bottom. When the oil is hot but not smoking, fry the lamb chops for about 3 to 4 minutes per side until they are golden brown and crispy. Remove the lamb chops from the skillet and set aside.

6. Toast Spices and Stir-Fry

In the same skillet, toast the remaining spice mix for about 30 seconds until it releases its aroma. Then add the sliced garlic, bell peppers, and celery. Stir-fry the vegetables for another 30 seconds until they begin to soften but still retain some crunch.

7. Add Shallots and Combine

Add the sliced shallots to the skillet and toss everything together for about 30 seconds until the shallots start to wilt. Finally, return the fried lamb chops to the skillet and toss everything together to combine the flavors.

8. Serve

Serve the crispy five-spice lamb chops hot, along with the stir-fried vegetables.