The lamb chop is tender with a crispy crust. And it is tender, delicious and fragrant.
How to make pan-fried lamb chop?
Unfreeze the lamb chops.
Put the lamb ribs, a package of spice and dried chills in the cold water.
Boil it and skim off the foam and take it out.
When cooked, pick the lamb ribs up.
Drain off the juice.
Make a sauce mixed with white sesame, sesame oil, soy sauce, honey and cumin powder.
Pan-fried the lamb ribs with great fire.
Spread the sauce on the both sides.
Pan-fry the lamb ribs with great fire until the both sides are into golden brown and slightly charred. At last, add some cumin powder.
Pan-fried lamb chop
- 8 piece lamb chop
- 1 braised lamb bun
- 1 dried chill
- cumin powder
- 2 spoon soy sauce
- 1 spoon seasame oil
- 2 spoon honey
- white seasame
Enjoy your pan-fried lamb chop.
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