There are times when you are looking to put down a dish with a little extra flair that doesn’t take too long to pull together. This is the dish to please the carnivore palate- lamb chops. Lamb contains very little marbling, or internal fat and has a rich, complex flavor.
John Doherty, Executive Chef at the Waldorf-Astoria Hotel in New York City said, “Overcooking lamb is among the worst culinary sins. Properly prepared, lamb tastes subtle, juicy and succulent. But over-cooking can produce a less appetizing meat.”
Lamb Chops Von
black pepper, cracked
Heavily season the lamb chops on both sides and set aside.
In a large pot, put enough oil to cover the bottom of the pot by 1/2 inch. For best results allow the oil to become very hot, so that when the meat is placed in the pot, the hot oil will seal in the juices and keep the meat moist.
One by one add in the lamb chops. Cook the lamb chops until crispy and golden brown; by using a meat thermometer, when the meat reaches 165F the lamb is ready to serve.
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