Dad's Pan-Fried Lamb Chops, Perfected Over 61 Years
Why this recipe
Most pan-fried lamb chops recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 124.3K views, 2K likes on YouTube.
If you're looking for a meal that's impressive, yet surprisingly easy to pull off, look no further than lamb chops. Succulent and flavorful, they require just a little bit of prep work and a few aromatic ingredients to make restaurant quality.
My dad's pan-fried lamb chops are a gourmet main course that's just as good for a dinner party as they are for a quick weeknight meal. Here, he'll share all of his tips and tricks for buying the best lamb and getting the perfect golden-brown sear.
Putting a Cantonese twist on lamb chops
While lamb is a common ingredient in Northern and Western China, it's not as typically found in Cantonese cuisine. For this pan-seared lamb chop recipe, my dad puts a unique spin on lamb using his pantry staples like white pepper, garlic salt and oyster sauce.
The lamb chops are served on a bed of onions and bell peppers, but if you're looking for more side dishes to go with it, try our Smashed Cucumber Salad or Broccoli Stir Fry.
Ingredients
Instructions
Soak lamb
Add the salt (1 teaspoon) to a large bowl of water. Place the rack of lamb (20 oz) into the bowl and soak for 1 to 2 minutes.
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.
Prep lamb
Remove the rack of lamb from the water and pat it dry with paper towels. Separate the rack into individual chops by slicing in between the bones. Use the back of your knife to tenderize both sides of the lamb.
Season one side of the lamb with the black pepper (0.50 teaspoon), white pepper (0.50 teaspoon) and garlic salt (1 teaspoon). Use your fingers to press the spices into the meat.
Flip the lamb chops and repeat on the other side, again patting the black pepper (0.50 teaspoon), white pepper (0.50 teaspoon) and garlic salt (1 teaspoon) into the meat.
Place all of the lamb chops on a plate and drizzle the olive oil (1 tablespoon) on top. Flip them over and use your hands to make sure the olive oil covers most of the lamb.
If you have time, you can let the chops marinade for 1 to 2 hours. If not, you can cook them right away.
Cook lamb
Heat a pan on high for 2 minutes, then add the oil (0.50 tablespoon).
Place the lamb chops on the pan starting with the fat cap. and fry for 1 minute. To make this easier, stack them side by side to hold them up.
Flip the chops to one side and fry for 1 to 2 minutes or until golden brown. Repeat on the other side for 1 minute.
Add the butter (1 tablespoon) to the pan. Turn the heat to low and fry the lamb for a final 30 seconds, then remove the chops.
With the heat still on low, fry the garlic for 30 seconds using the fat that was rendered out from the lamb.
Add the sliced white onion and half of the red bell pepper and fry for 1 minute. Next, add the red onions.
Add the oyster sauce (1 tablespoon), followed by the cooking wine (1 tablespoon). Saute for another 1 to 2 minutes. Sprinkle in the garlic salt (0.50 teaspoon).
Place the lamb chops, including any juices that have collected on the plate, back into the pan. Fry for 30 seconds.
To plate, layer in the cooked onions and pepper onto the platter, followed by the fresh bell peppers and finally the lamb chops.
Pairs well with
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We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
