The common practice of pan-frying lamb chops for 4 to 5 minutes on one side is as follows:

Required materials: 4 lamb chops, 12 grams of spicy barbecue seasoning, 15 milliliters of white wine

1, soak the lamb chops in water.

2, soak out the blood inside, fish out and strain the water.

3. Sprinkle with spicy barbecue sauce.

4, repeatedly kneaded evenly to taste, then plastic bag sealed, refrigerator marinated for more than 10 hours.

5, marinated lamb chops out to warm back up for a while.

6, cast iron skillet hot, put a little bit of oil, medium heat, the first lamb chops stand up, the fat side of the frying 1 - 2 minutes.

7, and then flat continue to fry on medium heat for a minute and a half.

8. Pour the white wine along the sides of the pan.

9, because the temperature of the pan is high, the degree of wine is also high, will catch fire after pouring, so that the fire grilled for a few seconds.

10, the fire extinguished turn over and continue to fry for a minute and a half kind. Turn off the heat and let the lamb chops stay in the hot pan for about 2 more minutes, the residual heat of the pan will allow the lamb chops to continue to mature.

11, fried lamb chops on a plate to enjoy.