Lamb Chop? Very curious why I do lamb chop & I don’t eat lamb? Well, I like to try to cook only. As my brother-in-law like lamb chop, so will have someone try the food for me. be my “white rat”. 😛
Anyway, since this is the first time I do lamb chop. I tried with the easiest recipe. I bought the 4 lamb shoulder chops about 3/4-inch thick from Jaya33, together with the mint souce & mushroom gravy.
The marinate process is pretty easy. I just marinate with salt ONLY and kept the lamb chops in the fridge about 4 hours.
Heat a large pan with one to two tablespoons of butter. The amount of butter will be dictated by the dimensions of your pan. You want just enough butter to evenly coat the pan when the oil is hot. Once the oil is up to temperature, place the lamb chops into the pan without crowding. Cook until the chops are golden on each side.
Gravy & Side dish (french fries + tomato) were prepared while preparing the lamb chops.
2. 2 tbs butter
1. Marinate the lamb chops with salt & kept in fridge for 4 hours.
2. Melt the butter in a pan over medium high heat.
3. Add the lamb chops; cook until the chops are golden on each side.
4. Add mushroom gravy.
5. Serve immediately.