Pan Seared Lamb Chop

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Ready : 30 mins [Prep : 15 mins † Cooking : 15 mins † Excluding Marinating Time] Printable Recipe


Rich, unique flavor and wondrous, delicious Lamb Chop

The rich and unique flavor of Lamb makes it a perfect piece of meat for grilling or Pan-searing. The rich, unique flavor and wondrous, deliciously rendered fat of the lamb is the essence of the dish. While this is absolutely great for BBQ, the Pan-seared method of preparing this dish is just as great and delicious to serve as a combination of dishes at the dining table. Here’s a simple but delicious way of preparing this dish, The VianD’s take on “Pan Seared Lamb Chop” – with a touch of Asian fusion. As the Lamb itself processes great flavor, seasoning/marinating ingredients are kept to the minimum to preserve its full natural greatness.



  • 4 pieces of shoulder-cut Lamb Chops – cut into half or whatever size desired.


  • Marinate A handful of Ginger, Garlic and Mint leaves – roughly chopped.
  • Mint Sauce A handful of  Mint leaves and a little Garlic – roughly chopped.


  • Lots of Salt. Sugar, coarsely grounded Black pepper and Shaoxing wine. Optional – A touch of Oyster sauce, Light soy, Dark soy and Sesame oil. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!


  • Step 1 : Start by blending or smashing Side Marinate Ingredients to paste. Extract out the juice. Marinate the Lamb with the juice plus all the Seasoning Ingredients. Mix well and marinate over-nite.
  • Step 2 : Mint Sauce – Finely chopped the Mint leaves and Garlic. A generous amount of good quality Extra Virgin olive oil. A pinch of Salt and Sugar (preferably Brown sugar). Optional – a squeeze of Lemon. Mix well and set aside.
  • Step 2 : Make sure the Lamb are at room-temperature (out of the Fridge for at least an hr).  Heat up a non-stick Pan, drizzle a little oil and sear the Lambs till slightly charred (make sure the Fat is rendered out for robust flavor) in medium/low heat – abt. 3-5 mins each side, depending on the thickness of the Lamb. When done, let the Lamb sit for a few mins. Ur plate of aromatic “Pan Seared Lamb Chop” is ready to be served warm with the Mint sauce.

Copyright © 2014 The VianD · All Rights Reserved


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