Pan Fried Lamb Chops
Ingredients for Pan Fried Lamb Chops
Currently displaying quantities in US Imperial Measurements
How to Cook Pan Fried Lamb Chops
- Peel the skin from the garlic cloves then cut them down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). (This is how to enjoy the flavour of garlic without becoming "The Garlic Dragon" afterwards!)
- Place the duck fat or oil in a frying pan and very gently cook the garlic for a few minutes to soften it. Meanwhile sprinkle both sides of the chops with salt and freshly ground pepper. Remove the garlic from the pan, turn up the heat and, when the oil is almost smoking place the chops end-down in the pan. (End-down meaning that you 'balance' the chops against each other and stand them with the fat side down).
- Once the fat is nicely browned and has rendered a little, flip the chops into the normal 'lying' position. Cook on both sides for about 30 seconds, to seal the meat, then turn the heat down to medium an continue to cook for about 4-5 minutes each side (lamb is best when it is still pink in the middle). A minute or so before cooking is complete, add the garlic back to the pan to reheat it.
- Serve the chops with the garlic on top, accompanied by Leek and Bacon Platter, the mixture of flavours is a dream come true!
GRAHAM'S HOT TIP:
Don't forget to remove the germ from the garlic before cooking. It makes a huge difference.
Reviews of Pan Fried Lamb Chops
March 29 2015
Nice idea with the garlic and with rendering and browning the fat before cooking the meat. Tasted good!
firegirl (2 reviews)
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