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1
In a small skillet, heat the olive oil until shimmering.
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2
Add the panko and cook until golden.
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3
Season with salt and pepper and drain on paper towels.
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4
Let cool.
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5
Wipe out the skillet.
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6
Heat the grapeseed oil in the skillet.
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7
Add the garlic and cook over moderate heat, stirring, until golden.
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8
Drain and season with salt and pepper.
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9
Let cool.
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10
In a bowl, toss the garlic with the panko, lemon zest and cilantro.
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11
In a medium saucepan, combine all of the ingredients except for the Agar Agar.
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12
Bring to a simmer over moderate heat and simmer for 30 seconds.
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13
Transfer the mixture to a blender and puree.
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14
Wipe out the saucepan.
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15
Strain the syrup through a fine sieve set over the saucepan and skim any foam from the surface.
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16
For every cup of the syrup whisk in 1 tablespoon of the Agar Agar.
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17
Bring to a simmer and remove from the heat.
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18
Let the gelee cool to room temperature.
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19
Season the lamb chops with salt and pepper.
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20
Heat the peanut oil in a large skillet.
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21
Working in batches if necessary, sear the lamb chops over moderately high heat until browned on both sides and the meat is medium rare.
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22
Spoon the garlic crumbs onto plates.
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23
Arrange the lamb chops over the crumbs.
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24
Top with some of the gelee and serve.
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25
Pass the remaining gelee at the table or reserve for another use.
