French Lamb Chops
by Chi Shi
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Defrost lamb chops, do not soak in water, get them in the refrigerator and thaw one day in advance
2. Use kitchen paper to absorb excess water
3. Make some small holes with a fork, it's delicious
4. Sea salt, black peppercorns, all I use are imported
5. Put Shanghai salt and black pepper on both sides, marinate for an hour
6. Heat the frying pan and put butter
7. Add the lamb chops and fry on medium heat for 3-4 minutes on one side, without turning over halfway through.
8. Turn over in 4 minutes
9. Lee Kum Kee Black Pepper Sauce
10. Brush both sides with black pepper sauce!
11. Fry for another minute, out of the pan
