Pan-Fried Lamb Chops

Steps

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1. 1
   Soak the lamb chops in salted water for a few minutes to remove any freezer odours.
   ▶ ≈0:14
2. 2
   Prepare the aromatics: peel and thinly slice 1 oz of garlic. Slice 1 oz each of white and red onion along the grain into 1/4-inch strips. Cut 2 oz of bell pepper into 1/4-inch strips.
   ▶ ≈0:27
3. 3
   Rinse the soaked lamb chops and pat them dry with paper towels.
   ▶ ≈1:58
4. 4
   Cut the lamb rack between the bones to separate into individual chops.
   ▶ ≈2:13
5. 5
   Use the back of a knife to tenderize both sides of each lamb chop with gentle taps.
   ▶ ≈2:52
6. 6
   Season one side of the lamb chops with 1 tsp black pepper, 1 tsp white pepper, and 1 tsp garlic salt, pressing gently. Flip and season the other side with 1/2 tsp black pepper, 1/2 tsp white pepper, and 1/2 tsp garlic salt.
   ▶ ≈3:54
7. 7
   Drizzle 1 tbsp of olive oil on both sides and allow the lamb to absorb the seasonings. Marinate for 1-2 hours if time permits, or for 15-20 minutes minimum before cooking.
   ▶ ≈4:20
8. 8
   Heat a pan over high heat for 1-2 minutes until very hot. Add 1/2 tbsp of oil, swirl to coat, then reduce to medium heat.
   ▶ ≈5:10
9. 9
   Fry the fatty side of the lamb chops first by stacking them to hold them up, cooking for 1-2 minutes. Then lay them flat and fry for another 1-2 minutes until golden brown on that side.
   ▶ ≈5:37
10. 10
    Flip the lamb chops and cook the other side for about 1 minute. Remove when the internal temperature is 3-5°F below your target, as carryover cooking will continue to raise the temperature.
    ▶ ≈6:27
11. 11
    Add 1 tbsp of butter to finish the lamb chops, allowing it to melt into the pan.
    ▶ ≈6:50
12. 12
    Transfer the lamb chops to a plate and let them rest, allowing the juices to release.
    ▶ ≈7:29
13. 13
    Fry the sliced garlic in the pan on low heat for about 30 seconds.
    ▶ ≈8:09
14. 14
    Add the white onion and half of the bell pepper to the pan and fry for 1 minute.
    ▶ ≈8:22
15. 15
    Add 1 tbsp oyster sauce and 1 tsp cooking wine, stir-fry for another 1-2 minutes, then season with 1/2 tsp garlic salt.
    ▶ ≈8:59
16. 16
    Pour the liquid released by the lamb chops into the pan.
    ▶ ≈8:59
17. 17
    Add the lamb chops back to the pan and gently combine with the vegetables for 30 seconds, allowing the vegetables to soak up the lamb juices.
    ▶ ≈9:06
18. 18
    Plate the dish: arrange the fried onions and peppers as a base, top with fresh red peppers, and finish with the lamb chops.
    ▶ ≈9:12