This is our attempt to recreate a recipe we ordered frequently at Village Cafe when we first moved to the area. Even though the batter is probably different, as are the accompaniments, it is close enough to be enjoyable. The cooking time is amazingly quick.
Combine batter ingredients to a consistency that just clings to the lamb chops (batter should not be too thick or too thin). In a small bowl, combine mustard and whipping cream to sauce consistency.
In a medium saucepan, heat oil over medium-high heat until hot. Dip two lamb chops in batter and drop into hot oil. Cook until golden brown (2-3 minutes) and remove to paper towels. Continue with remaining chops. Serve warm with mustard dipping sauce and peach chutney on the side. 4 servings.