Name: Burnt aroma from Pan-fried lamb chops
Prep time: 10 min
Cook time: 33 min
Total time: 43 min

When pan-frying lamb chops, it is not uncommon to encounter a burnt aroma. This can be caused by various factors such as overheating the pan, using excessive oil, or cooking the lamb chops for too long. The burnt aroma can be quite unpleasant and may affect the overall taste of the dish. To prevent this issue, it is important to properly regulate the heat when cooking lamb chops. Start by preheating the pan over medium-high heat and then add a small amount of oil. Make sure not to overcrowd the pan as this can lead to uneven cooking and potential burning.

This is a pan firmed Halal and 100% grass fed lamb chops dish.

Let’s have a plate of pan-fried lamb chops during the cold months

Warming and nourishing, repelling cold and replenishing Qi

The effect of frying in an iron pan is better than that of an air fryer

Charred on the outside, tender on the inside, delicious and delicious

It's so mouthwatering

And it’s served directly to the table with the lamb chops in the pot.

In addition to washing less dishes, it also has a heat preservation effect.

Practice:

Wash the lamb chops and dry them, season with salt, thirteen spices

Mix cumin powder, minced garlic, ginger powder and lemon juice and marinate for 30 minutes

Heat the iron pan and pour in a little oil

Add the lamb chops and fry for about 3 minutes

Flip and fry for another 3 minutes until the surface is browned.