Sesame Sumac Pan Fried Lamb Chops Food

PAN FRIED LAMB CHOPS RECIPE

Steps:

• Allow lamb chops to come up to room temperature before cooking.
• Add salt and pepper to both sides of the chops.
• Heat a skillet to Medium heat on your stove top.
• Stand the chops up, fat edge down, in the heated skillet.
• Let them cook for about 2 to 3 minutes.
• Lay chops down on the flat side, cook for 3 to 4 minutes.
• Flip chops over, continue to cook until done.
• Chops are done when internal temperature reaches 145F degrees.
• Remove from skillet when done. Place on plate and let rest for 5 minutes before serving.
• Enjoy!

PAN-FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC

Steps:

• Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours.
• Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.

SESAME LAMB CHOPS

Steps:

• In bowl, beat the eggs, mustard, salt and pepper together.
• On another plate, mix the breadcrumbs and sesame seeds.
• Place the flour on a third plate.
• Coat each chop with flour, shaking off any excess.
• Dip in the egg and mustard mixture and then coat with the breadcrumbs, pressing on firmly.
• Refrigerate for 15 minutes.
• Heat the butter and oil in a frying pan and cook the chops over medium heat until crispy and golden and cooked to taste, about 5 minutes on each side.

PAN FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC

Steps:

• Combine first 3 ingredients in small bowl.
• Rub about 1/4 teaspoon mixture over each side of each chop.
• Sprinkle chops with salt; place on plate.
• Cover and refrigerate at least 30 minutes and up to 4 hours.
• Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat.
• Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare.
• Transfer to platter; cover with foil.
• Repeat with remaining oil and chops.
• Garnish platter with rosemary sprigs, if desired.