Grilled Lamb Chops with Southern Fair Recipe


Ingredients & Specialized Tools:

Fried Corn Bread:

  • 1/4 cup Vegetable Oil
  • 1/2 cup All-Purpose Flour
  • 1/2 cup FINE GROUND Cornmeal
  • 1/2 cup warm water
  • 1 tbsp Kosher Salt
  • Cast Iron Skillet

Tomato Gravy:

  • 3 tbsp Butter
  • 3 tbsp sifted Flour
  • 1 cup Milk
  • 1-2 diced Roma Tomatoes
  • Salt & cracked Black Pepper
  • Same Cast Iron Skillet used to fry Corn Bread


  • Rack of Lamb
  • Cavender’s Greek Seasoning
  • Worcestershire Sauce
  • Kosher Salt
  • Meat Thermometer
  • Tin Foil
  • Grill

Black-Eyed Peas:

  • Fresh or canned Black-Eyed Peas
  • Small Boiler

(For this recipe, I used canned Black-Eyed Peas to save time) Directions: simmer with 1/2 cup of water in the small boiler and serve
Garnish: Mint Leaves (optional)


Fried Corn Bread:
Mix All-Purpose Flour, Fine Cornmeal, Warm Water, Kosher Salt into a mixing bowl until soupy
Heat Vegetable Oil in a Cast Iron Skillet on Medium heat
Ladle the mixture into HOT oil making cornbread “pancake size”

Cook about 2-3 minutes on both sides or until golden brown

Remove and place on paper towels to drain oil
Repeat as necessary

Set aside and start on Tomato Gravy and grilling Lamb Chops

Pour remaining oil from Corn Bread in a separate bowl and toss when cool. Do not “clean” this skillet. You want it to have a little of the cornbread “drippings” left in the cast iron for your Tomato Gravy

Tomato Gravy:

In your oil-soaked Cast Iron Skillet, add your diced Roma Tomatoes with Medium heat until you get a light char

Add butter. When butter is melted, sift flour slowly and whisk to make a “sandy paste”
Lower heat and slowly add milk while constantly whisking until you have a thick soupy consistency Add Kosher Salt & Cracked pepper when finished (I like LOTS of cracked Black Pepper)

Pat Lamb Shank dry with paper towels
Tear individual pieces of tin foil and wrap each exposed bone with foil (this will prevent char when grilling)

Pierce Lamb Shank with fork multiple times (this will allow better marination)
Coat each side of shank with Worcestershire Sauce

Coat meat with Cavender’s Greek Seasoning and Kosher Salt generously

Set aside to marinate and start on your Fried Corn Bread - then start on your Tomato Gravy and Black-Eyed Peas lastly

Place Lamb Shank on Grill at Medium heat and cook on each side for about 7 minutes each. When the internal temp of Lamb reaches 145 degrees, Remove from grill and let set for 5 minutes.

With a knife, slice in between each bone to create individual chops

When you are finished cooking your Fried Corn Bread, Tomato Gravy, Grilled Lamb Shanks, prepare your plating. On a plate, place Fried Corn Bread, then top with Tomato Gravy, Black-Eyed Peas, Lamb Shank, & Garnish with Mint Leaves (optional)


A little about this Recipe . . .

So you made this dish? How was it? I typically shy away from making Southern food, but Southern food is apart of my roots. It was my starting point, and it has such great textures, flavors, and contrast. This recipe has all the best elements too: fried, creamy, fiber-y, and richness from the Lamb Chops! It’s literally perfect, unless you are on a strict diet. If so, throw this recipe out, and have yourself a bowl of kale (sorry, not sorry).

I do need to do some Gravy-splaining. Technically, this isn’t a standard Southern tomato gravy. This recipe’s gravy is more white gravy-based. This is a gravy I’ve worked with over the years combining the creamy texture of white gravy and a hint of tang from tomatoes. I personally find standard Tomato Gravy a bit too acidic for my sensitive tummy, so I made this one my very own, and I really wanted to share it with you! I should also add that sifting your flour prior to making your gravy is very important. I sometimes add fresh Thyme and trust me, it’s so delicious!

The fried cornbread can be a little troublesome sometimes. I find that Hall’s brand All-Purpose flour works best, but this flour is HARD TO FIND. I try to make it work with what I have on hand. It’s important to note the flour/cornmeal/warm water measurements. This mixture has to be soupy for the best results. Add more warm water if it’s a little too thick. I sometimes like to make a lot of this cornbread for leftovers for breakfast. Since its consistency is more pancake-like instead of cake-like, it’s perfect for soppin’ up egg yolk from a breakfast-fried egg!

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