🐑 How a Chinese chef cooks Lamb Chops! (煎羊扒)

By Made With Lau · 20 min

Ingredients

Instructions

1. Soak the rack of lamb in a large bowl of salted water for 1 to 2 minutes.
2. Thinly slice the garlic, and cut both onions and the red bell pepper into 1/4-inch slices or strips, the onions cut along the grain.
3. Drain the lamb and pat dry with paper towels. Cut the rack into single chops between the bones and tenderize both sides with the back of a knife.
4. Season one side of each chop with black pepper, white pepper and garlic salt, pressing it into the meat with your fingers. Flip and season the other side the same way.
5. Place the chops on a plate, drizzle with olive oil and turn them so the oil coats most of the meat. Optionally marinate for 1 to 2 hours, or cook right away.
6. Heat the pan on high for 2 minutes, then add the corn oil.
7. Place the chops fat side down and fry for 1 minute, standing them side by side to hold them up if needed. Flip onto one side and fry for 1 to 2 minutes until golden brown, then fry the other side for 1 minute.
8. Add the butter, turn the heat to low and fry the lamb for a final 30 seconds, then remove the chops.
9. With the heat still low, fry the garlic for 30 seconds in the fat left from the lamb.
10. Add the sliced white onion and half the red bell pepper and fry for 1 minute, then add the red onion.
11. Add the oyster sauce, then the cooking wine, and sauté for 1 to 2 minutes. Sprinkle in the garlic salt.
12. Return the chops and any juices from the plate to the pan and fry for 30 seconds.
13. Arrange the cooked onion and pepper mixture on a platter, top with the raw bell pepper strips, then the lamb chops.

Summarized from Made With Lau's video. Watch it for the details.

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GarlicOnionBell pepperRed onionLamb