Target: 6 × 4 inches · landscape

Garlic-Seasoned Lamb Chislic

35 min · 4 snack servings

Ingredients

□

□ 3 cups neutral oil, such as canola, for frying

□ 1 tsp fine salt

□ 1 tsp garlic powder

□ 2 tbsp white vinegar

□ 1/4 tsp cracked black pepper

□ 24 saltine crackers

□ 1 tbsp hot sauce, optional

Directions

1. Pat lamb leg cubes dry; season evenly with fine salt and garlic powder. Mutton leg or beef sirloin may replace the lamb using its listed 1 1/2 lb branch.

2. Mix white vinegar with cracked black pepper; set out saltine crackers and optional hot sauce.

3. Heat neutral oil to 350 F in a deep heavy skillet. Fry dry cubes in uncrowded batches, turning to brown; let oil return to 350 F between batches.

4. Check the largest cubes at 145 F, rest 3 minutes, then serve hot with crackers and dips. Never put water on an oil fire.

Cook’s note: Keep batches small so the oil stays hot and the cubes brown instead of steaming.