Country Fried Lamb with Sichuan Gravy

steps

1. Lightly pound lamb medallions to 4½ inches thick. Season with salt and pepper. Mix flour, garlic powder, and ½ teaspoon salt in a medium bowl, whisk eggs into another bowl, and in a third bowl add breadcrumbs.
2. Dredge each piece of lamb in flour mixture, turning to coat. Using tongs, dip lamb in eggs, fully submerging, then move to bowl with breadcrumbs and turn to coat thoroughly. Repeat with all medallions.
3. In a dutch oven or deep cast-iron skillet, heat oil to 325 degrees. In batches so as not to overcrowd pan, cook lamb 2 to 3 minutes on each side until golden brown. Drain on a rack or on paper towels and sprinkle with salt. Add zest and togarashi if using and serve with Sichuan gravy.

Sichuan Gravy

1. In a medium saucepan over low heat, melt butter. Add peppercorns and let them gently infuse for 2 to 3 minutes. Keep heat low—you’re looking for aroma, not browning.
2. Stir in flour and cook, stirring constantly, 4 to 6 minutes. Mixture should smell lightly nutty and remain pale in color. Slowly pour in milk, whisking continuously to keep sauce smooth. Once roux begins to loosen, add remaining milk all at once. Bring to a gentle simmer over low heat, stirring often, until sauce is thick enough to coat the back of a spoon, 20 to 25 minutes.
3. Pour gravy through a fine-mesh strainer into a clean pot or bowl. Stir in salt, taste, and adjust seasoning. Add a few drops of vinegar or lemon juice right before serving.