Garlic-Seasoned Lamb Chislic

South Dakota chislic is lightly seasoned lamb leg cut into small cubes, shallow-fried in batches until browned and juicy, and served hot with saltines and tangy or spicy accompaniments.

35 min

4 snack servings

Golden lamb cubes of chislic are served with saltine crackers, peppered vinegar, and hot sauce.

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

Equipment

Heavy skillet at least 3 inches deep · Frying thermometer · Instant-read thermometer · Tongs or spider · Wire rack and rimmed tray · Small dish

Keep the cubes juicy

Dry the meat well, avoid crowding, and use an instant-read thermometer on the center of the largest cube in each batch.

Serve straight from the rack

Bring the hot cubes to the table as soon as they have rested, with saltines and both dipping options ready.

Prepare meat and sides

01. Pat lamb leg cubes thoroughly dry so their surfaces brown quickly and do not spit in the oil.

02. Season all sides lightly with fine salt and garlic powder; use the listed mutton or beef branch if selected.

03. Stir white vinegar with cracked black pepper, then set out saltine crackers and optional hot sauce before frying.

Heat oil safely

04. Add neutral oil to a heavy skillet at least 3 inches deep, keeping it below one-third full, and heat to 350 F. Keep the pan dry, turn the handle inward, and stay with the oil.

Fry in small batches

05. Lower dry cubes gently into the hot oil with tongs or a spider; fry an uncrowded batch about 3 minutes, turning once, until browned.

06. Drain on a rack and repeat, allowing the oil to return to 350 F before each batch; avoid splashes and never add wet meat.

Check and serve

07. Check the center of the largest cube in each batch for 145 F, briefly frying any under-temperature pieces; rest the meat 3 minutes.

08. Serve immediately with saltines, vinegar-pepper, and optional hot sauce. Smother an oil flare with a metal lid; never use water.