Materials
French Lamb Chops 4 pieces
Potato 1
garlic 5 petals
Salt 3 g
Freshly ground black pepper Moderate
- Take the lamb chops out of the refrigerator and thaw at room temperature. Our lamb has been acid-free, and there is basically no blood. If there is a little blood, you can use kitchen paper to absorb it, and never soak it.
Prepare several cloves of garlic and a potato. Cut the potato into slices slightly thinner than the lamb chops. Apply a little salt and marinate for a while.
Preheat the pan over medium heat. Add a proper amount of oil. You can use butter, olive oil, peanut oil, or any other oil. Add the lamb chops and turn to medium-low heat. Add the garlic and potato slices into the pan.
Slowly fry over medium-low heat. After about 5 minutes, you can try with a spatula. Turn it over when you can push it. After turning it over, grind in sea salt and crushed black pepper. Fry until the other side does not stick to the pan, then turn it over again and grind in salt and crushed black pepper.
When both sides of the lamb are browned, insert chopsticks and no blood comes out. When the potato slices become transparent, it is ready to be served.
