Daddy Lau’s Pan-Fried Lamb Chops
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A Cantonese twist on the classic pan-fried lamb chops, incorporating flavors like oyster sauce and cooking wine to cater to the Cantonese palate.
00:20:00 total
Serves 4
medium
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Ingredients
- lamb chops - watch the video to see
- salt - watch the video to see (for soaking water)
- garlic - watch the video to see (peeled and sliced)
- red onion - 1 (sliced)
- white onion - 1 (sliced)
- red bell pepper - 1 (sliced into strips)
- white pepper - watch the video to see
- black pepper - watch the video to see
- garlic salt - watch the video to see (plus extra for seasoning vegetables)
- olive oil - watch the video to see (plus extra for pan)
- butter - watch the video to see
- oyster sauce - watch the video to see
- cooking wine - watch the video to see
Instructions
- Soak the Lamb Chops: Soak the lamb chops in salted water for a few minutes.
- Prepare the Vegetables: Peel and slice some garlic. Slice both a red and white onion as well as a red bell pepper into strips.
- Dry and Cut the Lamb: Pat the lamb dry with some paper towels. Cut between the bones to create individual chops.
- Season the Lamb: Season both sides with white and black pepper plus garlic salt. Coat them with some olive oil.
- Pan Fry the Lamb: Heat a stainless steel pan and add some oil. Add in the chops, pan frying the fatty edges first, then lay them down and pan fry each side for a minute or two.
- Add Butter: Add a bit of butter and once melted, set the chops aside.
- Cook the Vegetables: Cook the garlic, onions, and bell pepper, seasoned with oyster sauce, cooking wine, and garlic salt.
- Combine and Serve: Add in the lamb chops with their juices and mix everything together. Plate aromatics first, then lamb chops on top.
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