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Pan-fried lamb

Pan-Fried Lamb

A recipe for juicy, fragrant pan-fried lamb. It's a simple, no-fuss recipe familiar to every lamb lover. The younger the lamb, the faster the dish cooks. You can fry the lamb in its own fat — trimmed from the meat, or by laying the pieces fat-side down — or trim the fat off and fry in vegetable oil. Thyme, mint, and a peppercorn blend all pair well with lamb. Serve pan-fried lamb on its own or with a side dish; fresh herbs are always welcome.

naniki

Recipe author

Composition / ingredients

Servings:

Lamb

500

Onion

Garlic

Salt

Ground red pepper

Ground black pepper

Thyme

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 14 g

Fats 36 % 9 g

Carbohydrates 8 % 2 g

141 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

For this dish, take a piece of lamb with plenty of meat, plus onion, garlic, salt, and pepper.
Step 2:

Rinse the meat well and pat it dry with paper towels.
Step 3:

If you like, cut the meat off the bones — you can also fry it bone-in. I cut mine off; I had a few ribs.
Step 4:

Heat a skillet and lay the meat fat-side down so the fat renders out. If the meat is lean, add a little oil to the pan first.
Step 5:

Over high heat, sear the meat on one side, then quickly flip and sear the other — this seals in the juices so the lamb stays juicier.
Step 6:

Chop the onion, crush the garlic clove with the flat of a knife, and mince it finely.
Step 7:

Cover the lamb and fry it, lid on, over low heat until all the released juices have cooked off — about 30 minutes. If the lamb is young, it'll be nearly done by then; if it's older, add a little hot water and braise for another half hour or so.
Step 8:

Add the onion and garlic and season with salt and pepper.
Step 9:

Fry until the onion is golden.
Step 10:

Serve with fresh vegetables and herbs, or any side dish you like.