Pan-fried lamb chops
Quicker than a steak, more flavour per gram, and small enough that you can cook three or four without thinking. The Lion Diet weeknight default.
- Variant
- lion
- Prep
- 5 min
- Cook
- 6 min
- Serves
- 1
Ingredients
- 014-6 lamb loin or rib chops (around 400 g total)
- 02Salt, generously
Method
Pat the chops dry with paper towel. Salt both sides heavily. Lamb takes more salt than beef before it tastes seasoned.
Heat a heavy pan over high heat for 3 minutes. The lamb fat renders fast and provides the cooking fat itself, so no oil or butter is needed.
Stand the chops on their fat edge first for 30 seconds to render some of the cap. This gives you the cooking fat for the rest of the cook.
Lay the chops flat. Cook for 2.5 minutes on each side for medium-rare. Add 30 seconds per side if you prefer medium.
Transfer to a plate, salt again lightly, rest 3 minutes. Eat with hands — the bone is the handle.