Pan-Fried Lamb Chops

Method4 steps · about 30 min

1. 1

   Step 1: Dissolve 1 tsp salt in a bowl of enough cold water to cover the rack of lamb (20 oz) and soak it briefly, 1–2 minutes. Keep raw meat and its soaking liquid separate from other foods.

   Uses Salt for discarded soak; consumed fraction unknown · 20 oz rack of lamb · Cold water, enough to cover lamb for the brief salt soak; discard afterwards

   
2. 2

   Step 2: Prep aromatics: Peel and cut the garlic (1 oz) into thin slices.; (Chef's Tip: For removing the peel quickly, my dad squeezes both ends of the clove with his fingers to split the peel, which helps it come off easily.); Cut both the white onion (1 oz) and red onion (1 oz) into 1/4-inch slices, going along the grain.; Slice the red bell pepper (2 oz) into 1/4-inch strips.

   Uses 1 oz garlic · 1 oz white onion · 1 oz red onion · 2 oz red bell pepper

   
3. 3

   Step 3: Drain the lamb and discard the soaking liquid. Pat dry, cut between the bones into individual chops and lightly pound both meat surfaces. Divide the total 1 tsp black pepper, 1 tsp white pepper and 2 tsp lamb-seasoning garlic salt across both sides of all chops, pressing the seasoning onto the meat. Coat with 1 tbsp olive oil. Cook now, or cover and marinate in the refrigerator for an optional 1–2 hours.

   Uses Briefly soaked rack of lamb; drain and cut into chops · 1 tsp black pepper for lamb · 1 tsp white pepper for lamb · 2 tsp garlic salt for lamb · 1 tbsp olive oil for lamb

   
4. 4

   Step 4: Heat a pan on high for 2 minutes and add 1/2 tbsp corn oil. Stand the prepared chops on their fat edges and sear about 1 minute. Lay on one side and fry 1–2 minutes until golden, then fry the other side about 1 minute. Add 1 tbsp butter, lower the heat and fry another 30 seconds, then remove to a clean plate while cooking the vegetables. Fry the prepared garlic in the rendered fat for 30 seconds, add all the white onion and half the red bell pepper and cook 1 minute, then add the red onion. Add 1 tbsp oyster sauce and 1 tbsp cooking wine and sauté 1–2 minutes. Sprinkle in the separate 1/2 tsp vegetable garlic salt. Return the chops and their juices and fry about 30 seconds, continuing until each chop reaches 63°C/145°F at its centre away from bone. Remove and rest the chops for at least 3 minutes. Plate the cooked vegetables with the remaining fresh pepper strips, then the rested chops.

   Uses Seasoned lamb chops · Prepared garlic, both onions, half pepper for cooking and half for fresh garnish · 1/2 tbsp corn oil · 1 tbsp butter · 1 tbsp oyster sauce · 1 tbsp cooking wine · 1/2 tsp garlic salt for vegetables