Introduction: Juicy Lambchops
Being a working young adult, I often work late at night and don't have much time or energy after a long day's work to whip together a big meal, and so I know that the first time I ever cook lamb, it can't take too long or I would be too hungry!
Here's my recipe detailing the steps and recipe for my first time cooking lambchops ever. I don't have a iron-cast skillet unfortunately, so I just used a basic frying pan.
What you will need:
A carb side of your choice. (I made rice mixed with chipotle sauce)
Step 1: Prepping
Take out the lambchops from the packaging and put it on a plate to begin seasoning it.
Step 2: Herbs
Here's what I used to marinate my lambchops. Feel free to add a little more of whatever else spice you like to it
Step 3: Marinate the 'chops
I marinated the lambchops with the spices used. I don't really follow a set measurement for spices and herbs as I usually eyeball it. After being used to cooking for so many years, I think it is a lot easier to do so (haha).
Let the lambchops sit like that for about 10 minutes while you begin warming up the frying pan.
Step 4: Let's Fry 'er Up
I used butter instead of oil as I think butter adds the richness and gives it another dimension to the strong taste of the lamb.
I also chose to fry my lambchops because I like the heat to penetrate the meat evenly without drying it out.
Step 5: Let It Cook
Leave the frying pan on medium for about 5-6 minutes before turning the lambchops over, continuously flipping it to cook every 2-4 minutes. I added a little more butter to the pan when it was starting to dry up.
Step 6: Lambchops Done
And finally, lambchops was done for me after about 12-15 minutes of being on medium, continuously flipping it over on each side and reducing the heat down to low in the last 3-4 minutes.