Best 3 Lemon Pepper Lamb Fries Lemon Pepper Mountain Oysters Recipes

**Lemon Pepper Lamb Fries (Lemon Pepper Mountain Oysters): A Unique and Flavorful Delicacy**

Lemon pepper lamb fries, also known as lemon pepper mountain oysters, are a culinary delight that offers a unique and unforgettable taste experience. These tender and succulent lamb fries are expertly seasoned with a zesty blend of lemon and pepper, creating a harmonious balance of flavors that tantalize the taste buds. Prepared using a meticulous cooking technique, these exceptional lamb fries deliver a crispy outer layer that yields to a soft and juicy interior, ensuring an explosion of flavors with every bite. Whether you prefer pan-frying, deep-frying, or air-frying, this versatile dish allows you to customize the cooking method to your liking, resulting in a delectable treat that will leave you craving more. Accompanied by a selection of delicious dipping sauces, these lemon pepper lamb fries are an ideal appetizer, snack, or main course, perfect for any occasion. With variations ranging from classic to spicy, there's a recipe to suit every palate, making this dish a true crowd-pleaser. So, embark on a culinary adventure and discover the exquisite flavors of lemon pepper lamb fries, a dish that is sure to become a beloved favorite.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON-PEPPER FRIES

Lemon-Pepper Fries image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 2h45m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 russet potatoes (about 1 1/2 pounds)
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons grated lemon zest (from 1 lemon)
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon onion powder
Vegetable or canola oil, for deep-frying
2 tablespoons chopped fresh parsley

Steps:

Peel and rinse the potatoes. Slice them lengthwise into thin slices, and then into thin sticks. Place the potato sticks in a bowl and cover them with cold water. Swish them around, then pour off the water and replace it with fresh water. Swish them around again and pour off the water, then cover with fresh water and let soak for 2 to 3 hours.
Make the seasoning: Mix the pepper, lemon zest, salt, garlic powder, mustard powder and onion powder in a large bowl and set aside.
When you're ready to make the fries, heat about 3 inches of oil in a heavy pot until a deep-fry thermometer registers 300 degrees F.
Drain the potatoes and lay them out on baking sheets lined with paper towels. Blot them with more paper towels to dry. Carefully drop half of the fries into the oil and cook until they start to soften, 2 to 5 minutes. Remove with a slotted spoon and drain on fresh paper towels. Repeat with the remaining fries.
Increase the oil temperature to 400 degrees F. Fry the potatoes in two batches again until golden brown and crisp, 2 to 5 minutes, returning the oil to 400 degrees F between batches. Remove the fries from the oil, add to the bowl with the seasoning and toss to coat. When all the fries are cooked, toss with the parsley.

LEMON-PEPPER LAMB CHOPS

Lemon-Pepper Lamb Chops image

I got this recipe from Cooking Pleasures magazine. I've never made lamb before this, and let me tell ya - I'm hooked. This recipe is so savory yet so easy to make! I serve this with roasted red potatoes (done with onion soup mix and dill) and my homeade Tzasiki Sauce (#291455).

Provided by hollyberry117

Categories Lamb/Sheep

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon minced garlic
4 teaspoons soy sauce
4 teaspoons red wine vinegar
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
1 tablespoon lemon-pepper seasoning
1/2 teaspoon dried marjoram
2 lbs lamb loin chops (6 to 8 chops, 1 1/2 inches thick)

Steps:

Combine garlic, soy sauce, vinegar, 1 tablespoon of the oil, lemon-pepper seasoning and marjoram in small bowl. Spoon over both sides of lamb chops. Marinate at room temperature 10 minutes or refrigerate up to 1 hour.
Heat reamaining 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Cook lamb chops, in batches if necessary, 6 to 8 minutes or until pink in center for medium-rare, turning once.

Nutrition Facts : Calories 756.9, Fat 65.1, SaturatedFat 27.4, Cholesterol 168.3, Sodium 463.8, Carbohydrate 2.2, Fiber 0.6, Sugar 0.1, Protein 38.1

ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY

Roast Leg of Lamb with Lemon, Garlic, and Rosemary image

The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 7

Ingredients

2 whole lemons, washed, seeded, and chopped
2 sprigs of fresh rosemary, leaves removed
5 to 6 garlic cloves, peeled
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
2 to 4 tablespoons extra-virgin olive oil
1 boneless leg of lamb, butterflied, boned, and cut to lay flat (about 5 pounds)

Steps:

Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

Tips:

To ensure the lamb fries are thoroughly cleaned, soak them in cold water for at least 30 minutes before cooking. This will help remove any impurities and residual smell.
When preparing the lamb fries, handle them gently to prevent them from breaking apart. Use a sharp knife to make precise cuts and avoid tearing the fries.
For a crispy coating, double-coat the lamb fries in the flour mixture. This will help create a golden brown exterior while keeping the inside tender and juicy.
To achieve a flavorful and zesty taste, use a generous amount of lemon pepper seasoning. You can adjust the quantity based on your personal preference.
When frying the lamb fries, maintain the oil temperature at around 350°F (175°C). This will prevent the fries from burning or becoming too greasy.
Serve the lemon pepper lamb fries immediately after cooking to enjoy their crispy texture and maximum flavor. You can pair them with various dipping sauces, such as ranch, ketchup, or tartar sauce.

Conclusion:

Lemon pepper lamb fries, also known as lemon pepper mountain oysters, are a delectable and unique dish that combines the tangy flavor of lemon pepper seasoning with the tender texture of lamb fries. By following the tips and instructions provided in this recipe, you can easily prepare this dish at home and impress your friends and family with your culinary skills. Remember to handle the lamb fries gently, double-coat them in the flour mixture, and fry them at the right temperature to achieve the perfect crispy exterior and juicy interior. Serve the lemon pepper lamb fries hot with your favorite dipping sauce for a satisfying and flavorful experience.