---
title: "Pan-Fried and Grilled Lamb Chops (煎烤羊排)"
description: "A dish with a crispy exterior and tender interior, bursting with aromatic flavors. The lamb is first braised with spices, then pan-fried to a golden, crispy crust. Rich yet not greasy, it's a showstopper perfect for both home meals and entertaining guests. Lamb is rich in high-quality protein and minerals like iron and zinc, helping to warm and nourish the body."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_jian-kao-yang-pai-de-zuo-fa.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_jian-kao-yang-pai/"
---

# Pan-Fried and Grilled Lamb Chops

**煎烤羊排 · jiān kǎo yáng pái**

> Time: 1 h 30 min · Difficulty: Hard · Calories: 1850 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

A dish with a crispy exterior and tender interior, bursting with aromatic flavors. The lamb is first braised with spices, then pan-fried to a golden, crispy crust. Rich yet not greasy, it's a showstopper perfect for both home meals and entertaining guests. Lamb is rich in high-quality protein and minerals like iron and zinc, helping to warm and nourish the body.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_jian-kao-yang-pai-de-zuo-fa.jpg)

## Ingredients

- 750 g Lamb chops (羊排) — per serving
  - Tip: Choose cuts with some marbling.
- 2 g Cassia bark (桂皮) — per serving
  - Tip: Choose ones that are dry and highly aromatic.
- 5 g Sichuan peppercorns (花椒) — per serving
  - Tip: Key seasoning, cannot be omitted.
- 1 piece Star anise (八角) — per serving
  - Tip: Choose whole, undamaged pieces.
- 6 g Angelica root (bai zhi) (白芷) — per serving
  - Tip: Key seasoning that removes gamey flavor and adds aroma.
- 5 slices Bay leaves (香叶) — per serving
  - Tip: Choose ones that are dry and free of mold spots.
- 25 g Salt (盐) — per serving
  - Tip: Adjust to taste.
- 10 ml Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Regular cooking wine (Shaoxing) works fine.
- 5 g Chili pepper (ground) (辣椒粉) — per serving
  - Tip: Either coarse or fine chili powder works.
- 2 g Cumin seeds (孜然粒) — per serving
  - Tip: Plump cumin seeds have a stronger flavor.
- 2 g BBQ seasoning (烧烤撒料) — per serving
  - Tip: Store-bought mixed BBQ seasoning works fine.
- 2 g Ground cumin (孜然粉) — per serving
  - Tip: Adds layers of flavor.
- 2 g White sesame seeds (白芝麻) — per serving
  - Tip: Toasted white sesame seeds are more fragrant.
- 1 g Sugar (糖) — per serving
  - Tip: Used to enhance umami.

## Tools

Pressure cooker, Wok, Frying pan, Cleaver / chef's knife, Cutting board

## Method (9 steps)

1. **Prep the Meat** — Cut the lamb chops into chunks along the bone distribution.
   - Duration: 5 min
   - Tip: When cutting, avoid the hard parts of the bone and keep the pieces evenly sized.
   ![Step 1: Prep the Meat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-kao-yang-pai-de-zuo-fa/step_1.jpg)
2. **Blanch to Remove Gamey Flavor** — Add cold water to a wok and place all the lamb chunks in. Once the water boils, continue blanching for 2–3 minutes, then remove and set aside.
   - Duration: 8 min
   - Tip: Always start with cold water to better draw out blood and impurities.
   ![Step 2: Blanch to Remove Gamey Flavor](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-kao-yang-pai-de-zuo-fa/step_2.jpg)
3. **Prepare for Braising** — Place the blanched lamb chops, cassia bark, Sichuan peppercorns, star anise, angelica root, bay leaves, and cooking wine (Shaoxing) into the pot.
   - Duration: 1 min
   - Tip: You can place the spices in a seasoning bag for easy removal later.
   ![Step 3: Prepare for Braising](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-kao-yang-pai-de-zuo-fa/step_3.jpg)
4. **Add Water and Braise** — Add drinking water until it covers all the ingredients. If using a pressure cooker, cook for 30 minutes after the pressure builds. If using a regular pot, braise for 80 minutes.
   - Duration: 30 min
   - Tip: If you plan to drink the broth, do not add salt at this stage.
   - Tip: Do not braise too long, or the lamb chops will become overly mushy.
   ![Step 4: Add Water and Braise](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-kao-yang-pai-de-zuo-fa/step_4.jpg)
5. **Drain and Prep for Frying** — Remove the braised lamb chops, drain thoroughly, and place them in a dry, oil-free wok or frying pan.
   - Duration: 2 min
   - Tip: Make sure all moisture is drained, otherwise oil will splatter during frying.
   ![Step 5: Drain and Prep for Frying](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-kao-yang-pai-de-zuo-fa/step_5.jpg)
6. **Pan-Fry to Color** — Pan-fry over medium-high heat for 6–7 minutes until the fat renders out and the surface is golden and crispy.
   - Duration: 7 min
   - Tip: Use the lamb's own rendered fat; no extra oil is needed.
   ![Step 6: Pan-Fry to Color](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-kao-yang-pai-de-zuo-fa/step_6.jpg)
7. **Add Seasonings** — Leave the rendered lamb fat in the pan. Add chili powder, cumin seeds, BBQ seasoning, ground cumin, and white sesame seeds. Toss to combine.
   - Duration: 1 min
   - Tip: Do not use too high a heat, or the spices will burn.
   ![Step 7: Add Seasonings](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-kao-yang-pai-de-zuo-fa/step_7.jpg)
8. **Final Seasoning** — Add sugar and salt (if not added during braising). Toss to combine.
   - Duration: 1 min
   - Tip: Sugar is used to enhance umami; do not use too much.
   ![Step 8: Final Seasoning](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-kao-yang-pai-de-zuo-fa/step_8.jpg)
9. **Plate and Serve** — Once evenly tossed, turn off the heat and serve on a plate.
   - Duration: 1 min
   - Tip: Best enjoyed while hot.
   ![Step 9: Plate and Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-kao-yang-pai-de-zuo-fa/step_9.jpg)

## Tips

- Sichuan peppercorns and angelica root are key seasonings for this dish and cannot be omitted.
- Do not braise too long; overly soft lamb chops will crumble during pan-frying.
- Use the lamb's own rendered fat to toast the seasonings for better flavor.
- Blanching, braising, and frying produce a lot of lamb fat. Be careful not to pour it directly down the drain to avoid clogging.

## Overview image

![Pan-Fried and Grilled Lamb Chops — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_jian-kao-yang-pai-de-zuo-fa_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/煎烤羊排/煎烤羊排.md

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---

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