Description
A delicious recipe for pan-fried lamb shoulder chops cooked in tallow, perfect for a hearty meal.
Ingredients
Scale
- 4 lamb shoulder chops (about 1 inch thick)
- 2 tablespoons beef tallow (or substitute with olive oil)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the lamb shoulder chops dry with paper towels to remove excess moisture.
- In a small bowl, mix together garlic powder, onion powder, dried rosemary, salt, and black pepper.
- Rub the spice mixture evenly over both sides of each lamb chop.
- Heat a large skillet over medium-high heat and add the beef tallow. Allow it to melt and heat until shimmering.
- Carefully place the lamb chops in the skillet, ensuring not to overcrowd the pan. Cook for about 4-5 minutes on one side until browned.
- Flip the chops and cook for an additional 4-5 minutes for medium-rare, or longer if you prefer them more well-done.
- Remove the chops from the skillet and let them rest for about 5 minutes. Drizzle with fresh lemon juice before serving.
- Garnish with chopped parsley and serve hot.
Notes
- For added flavor, marinate the lamb chops in the spice mixture and lemon juice for a few hours or overnight in the refrigerator.
- Serve with a side of roasted vegetables or a fresh salad to complement the rich flavors of the lamb.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chop
- Calories: 320
- Sugar: 0g
- Sodium: varies
- Fat: 24g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 26g
- Cholesterol: varies
Keywords: Lamb Shoulder Chops Pan-Fried in Tallow