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

lamb chops

🥗Healthier: chicken thighs

💰Cheaper: pork chops

Chicken thighs are lower in fat and pork chops are generally less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often more budget-friendly.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option, while white wine can be less expensive.

butter

🥗Healthier: olive oil spread

💰Cheaper: margarine

Olive oil spread is lower in saturated fat, and margarine is often cheaper.

Soak the lamb chops in salted water for a few minutes to remove odors from the freezer.

Slice 1 oz or half a bulb of garlic into thin pieces.

Peel and slice 1 oz of each red and white onion into thin strips, cutting along the grain.

Cut 2 oz of bell pepper into 1/4-inch strips for sweetness and presentation.

Wash the lamb chops after soaking in salted water and pat them dry with a paper towel.

Cut the rack into separate chops by slicing between the bones.

Tenderize both sides of the lamb chops using the back of a knife.

Sprinkle black pepper, white pepper, and 1 tsp of garlic salt on one side of the lamb chops, pressing it in.

Flip the lamb chops over and season the other side with 1/2 tsp of black pepper, 1/2 tsp white pepper, and 1 tsp garlic salt, patting it in.

Add 1 tbsp of olive oil to the lamb chops and let them marinate for 15-20 minutes.

Heat a pan on high for 1-2 minutes, then add 1/2 tbsp of oil and swirl to coat the pan.

Pan-fry the fatty side of the lamb chops for 1-2 minutes, stacking them side by side to hold them up.

Flip each chop to one side and fry for about 1-2 minutes or until golden brown, tilting the pan to help the oil spread.

Use an instant-read thermometer to check for doneness, aiming for 3-5°F below the target temperature of 145°F.

Add 1 tbsp of butter to the pan to finish the lamb chops.

Remove the lamb chops and let them sit on a plate to release some liquid.

Turn the heat to low and fry the sliced garlic in the pan for 30 seconds.

Add the white onion and half of the bell pepper to the pan and fry for 1 minute.

Add 1 tbsp of oyster sauce and 1 tsp of cooking wine, frying together for another 1-2 minutes, then season with 1/2 tsp of garlic salt.

Add the liquid released from the lamb chops to the pan with the vegetables and combine for 30 seconds.

Plate by laying down a bed of fried onions and peppers, followed by fresh red peppers, and then the lamb chops on top.

Cooking Techniques

Equipment Needed

Spice Level: