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15 mins
Pan Fried Lamb Chops Recipe

Pan Fried Lamb Chops

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

This is just basic cuisine with extraordinary results. It doesn't have to be complicated to be tasty. Pan Fried Lamb chops are easy to cook and taste delicious.

If you feel that it's really too easy to have a recipe for pan fried lamb chops, please read my introduction. There, I say that the only assumptions I have made about you, the visitor to NeedaRecipe.com, is that you know what an egg is, and that you can tell the difference between the sharp end of a knife and the blunt end! Because of this, you may find some of the recipes a little elementary. If this is the case, don't worry because it means that you have a head start on some of your fellow site visitors. Even visitors who have some basic culinary skills will find that this site contains plenty of useful ideas and short cuts that they have not come across before.

      Preparation Time: 3 Minutes

      Cooking Time: 12 Minutes

Ingredients for Pan Fried Lamb Chops

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 tablespoon
duck fat (or oil)
10 - 12 cloves
garlic
8
lamb chops or lamb cutlets
 
salt and pepper

 

How to Cook Pan Fried Lamb Chops

  1. 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!)
  2. 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).
  3. 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.
  4. Serve the chops with the garlic on top, accompanied by Leek and Bacon Platter, the mixture of flavours is a dream come true!

 
Graham GRAHAM'S HOT TIP:
Don't forget to remove the germ from the garlic before cooking. It makes a huge difference.
 
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Reviews of Pan Fried Lamb Chops

Rating 4 out of 5 - Many cooks will make this recipe again March 29 2015
Nice idea with the garlic and with rendering and browning the fat before cooking the meat. Tasted good!
(2 reviews)
 

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