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When pan-frying, remember these tips for cooking your lamb to perfection. Preheat the pan to moderately hot. Use a pan that suits the number of pieces to be cooked. Oil the meat, not the pan. Meat should sizzle when you add it to the pan. Keep the heat moderately high so meat will not stew and toughen. Sear quickly on both sides to seal in juices. Then cook one side until the first sign of moisture appears, then and cook other side to desired doneness. Use tongs to turn meat; a fork will puncture the meat and allow juices to escape. Test meat by pressing with blunt tongs; cutting with a knife lets juices escape and causes dryness — rare is soft when pressed, medium is springy and well-done is very firm. Allow the lamb to rest for a couple of minutes before serving.
Forequarter Fishe-Eye Chop Recipe
1 Lamb Forequarter Chop, 2 Tbsp minced fresh rosemary, 2 teaspoons salt, 1 teaspoon freshly ground black pepper, 1 garlic clove, minced, 4 Tbsp olive oil
In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers and let stand at room temperature for 30 to 45 minutes.
Heat the remaining 2 tablespoons olive oil in a pan over high heat. When the oil is shimmering hot, sear the lamb chops on all sides, about 2 to 3 minutes per side.
Remove them from the pan, cover them with foil and let sit for 5 to 10 minutes before serving.