Pan-fried Lamb Butterfly Steak with Black Pepper

Name: Pan-fried Lamb Butterfly Steak with Black Pepper
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 480g Lamb Butterflies; 1.5 tsp salt; 1.5 tsp Crushed black pepper; 1/2 tsp Chili powder; 1 tsp Chopped oregano; 1.5 tablespoons Black pepper sauce; 20g butter

by Le Shi Ji

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Lamb butterfly chops is the T-bone lamb chops of lamb. It is named after the shape of a butterfly. On the waist of the lamb, the meat is fresh and tender, and the meat is thin and fat. It is suitable for stewing, roasting, and frying. It's quite simple. It tastes fine and delicious, which is very good. "

Ingredients

480g Lamb Butterflies
1.5 tsp Salt
1.5 tsp Crushed Black Pepper
1/2 tsp Chili Powder
1 tsp Chopped Oregano
1.5 tablespoons Black Pepper Sauce
20g Butter

Pan-fried Lamb Butterfly Steak with Black Pepper

1. After the lamb butterfly chops are naturally thawed, soak them in clean water for 40 minutes, changing the water several times during this period to soak the blood.

Pan-fried Lamb Butterfly Steak with Black Pepper recipe

2. Use kitchen paper to soak the lamb butterfly chops and put them in a basin.

3. Pour the prepared seasonings into the basin, pinch it evenly with your hands, and let it marinate for 1 hour.

4. Add butter when the pan is hot.

5. Wait for the butter to melt, put in the lamb chops, fry for 2 minutes, turn over and fry for 2 minutes,

6. Turn it over again and fry for 1 minute each, then it can be out of the pan.

7. Then top with black pepper sauce, and the peppery lamb butterfly chops are ready to be eaten.

8. Lamb chops full of pepper flavor.

Tips:
Lamb butterfly chops are made from small-tailed lamb’s T-bone lamb chops. There are 6 pieces in 480 grams. The cooking time depends on the shape and thickness of the lamb.

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