Chef Tom uses the award-winning Yoder Smokers YS640s Pellet Grill to get the perfect cook for country-fried lamb chops with sawmill gravy. Enjoy the smoky and juicy flavors of this twist on a classic dish.
WHAT YOU'LL LOVE
- Trimming the rack down to single-bone sections makes portioning simple. Cutting the Frenched rack into three individual chops before pounding means each guest gets a clean, single-bone cutlet rather than trying to divide a whole rack at the table.
- Pounding to an even 1/4"-1/2" thickness ensures a fast, even fry. Flattening each chop with the textured side of a meat mallet means the breading cooks through quickly and consistently in the hot oil, rather than leaving thick spots undercooked.
- The gravy and the fry share the same grill, just different heat zones. Building the sawmill gravy directly over the firebox, then sliding it aside to fry the chops in the same spot, makes efficient use of one cooking area without needing a second setup.
- A wire rack, not paper towels, keeps the coating crisp after frying. Resting the fried chops on a wire rack over a sheet pan lets excess oil drip away while air circulates underneath, keeping the breaded crust crisp instead of trapping steam and softening it.
Country Fried Lamb Chops with Sawmill Gravy
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
3
Prep Time
20 minutes
Cook Time
28 minutes
Calories
977
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Country Fried Lamb Chops with Sawmill Gravy!
Ingredients
- 9 bone rack of lamb
- 2 cups buttermilk
- 2 eggs
-
2 tbsp Cattleman’s Grill Pit Fire Hot Sauce
-
2 tbsp Cattleman’s Grill Butcher House Brine
- 2 cups flour
-
2 tbsp R Butts R Smokin’ Steak Seasoning
- 8 oz pork sausage
- 1 tbsp butter
- 2 tbsp flour
- 2 cups half and half
-
1 tbsp Hardcore Carnivore Amplify Seasoning
-
Cattleman’s Grill Lone Star Texas Brisket Rub
Sawmill Gravy:
Directions
- Trim the Frenched rack of lamb into three bone sections. Trim out and remove the bones on the ends of the three bone sections, leaving each section with just one bone. Using the textured side of a meat mallet, pound thin each section until about 1/4”-1/2” thick.
- In a medium mixing bowl, whisk together the buttermilk, eggs, Cattleman’s Grill Pit Fire Hot Sauce and Cattleman’s Grill Butcher House Brine. Place the thin pounded lamb chops in the buttermilk mixture, submerging completely.
- In a separate shallow bowl or dish, mix the flour and R Butts R Smokin’ Steak Seasoning.
- Remove the lamb chops from the buttermilk, one at a time. Transfer to the seasoned flour and dredge on both sides to fully coat the meat. Transfer to a wire jerky rack over a sheet pan.
- Next, prepare the Sawmill Gravy. Place a Lodge 8” Cast Iron Skillet in the grill, positioned directly over the fire box for direct cooking. Add the sausage and cook until browned and cooked through, stirring occasionally. Add the butter. When melted, add the flour and stir constantly for about one minute. Slowly pour in the half and half, stirring. Season with Cattleman’s Grill Lone Star Texas Brisket Rub. Bring to a simmer. Slide the skillet off to the indirect side of the grill.
- Place a Lodge 12” Cast Iron Skillet over the flame, where the gravy was. Add enough vegetable oil to come up the sides of the skillet about 1/2” high, about one cup oil. Bring the oil up to 450ºF.
- Slowly add all three breaded lamb chops to the hot oil. Cook until golden brown, flip and repeat. Remove from the oil when browned. Transfer to a clean wire rack over a sheet pan.
- Serve the Country Fried Lamb Chops over mashed potatoes, smothered with Sawmill Gravy.
Recipe Note
Recipe FAQ
Why trim the rack into single-bone sections before pounding?
Cutting it into individual chops first means each piece can be pounded and breaded on its own, giving every guest a clean, single-bone portion rather than trying to divide a whole rack after cooking.
Why pound the chops to an even 1/4"-1/2" thickness?
An even thickness ensures the breading cooks through consistently in the hot oil — thicker spots would need more time and risk overcooking the thinner parts before the center catches up.
Why cook the gravy and fry the chops in the same skillet spot on the grill?
Building the gravy directly over the firebox first, then sliding it to the indirect side before frying the chops in that same hot spot, makes efficient use of one cooking zone without needing a second setup.
Why rest the fried chops on a wire rack instead of paper towels?
A rack lets excess oil drip away while air circulates underneath, keeping the breaded crust crisp — paper towels can trap steam against the bottom and soften it.
Can I make the sawmill gravy ahead of time?
It's best made fresh and kept warm, since it can thicken significantly as it cools; if it does, a splash of half and half whisked in will loosen it back up.
How indoor-friendly is this recipe?
4 out of 5 — everything here, including the gravy and the fry, works on a stovetop with cast iron skillets; the grill mainly adds a bit of ambient smoke flavor rather than being essential to the technique.
Recipe Highlights
Trimming to single-bone sections: This makes portioning clean and consistent, with each guest getting one manageable chop.
Even pounding for consistent frying: A uniform thickness ensures the breading cooks through evenly without overdone edges or an underdone center.
Shared-zone cooking: Building the gravy over the firebox, then frying the chops in that same spot, makes efficient use of one grill setup.
Wire-rack resting: Draining the fried chops on a rack keeps the crust crisp instead of letting trapped steam soften it.
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Nutrition
Nutrition
- Nutrition Serving Size
- 20.36 oz
- per serving
- Calories
- 977
- Carbs
- 101 grams
- Protein
- 52 grams
- Fat
- 41 grams
- Sodium
- 1257 milligrams
