Pan-Fried and Grilled Lamb Chops

Method9 steps

1. 1

   Prep the Meat

   食材处理

   Cut the lamb chops into chunks along the bone distribution.

   将羊排按照骨头分布，切成块状。

   ⏱5 min

   • 💡 When cutting, avoid the hard parts of the bone and keep the pieces evenly sized.切块时注意避开骨头硬处，保持大小均匀
   
2. 2

   Blanch to Remove Gamey Flavor

   焯水去腥

   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.

   炒锅中加入冷水，放入全部羊排块，水沸腾后继续焯水 2 - 3 分钟，捞出备用。

   ⏱8 min

   • 💡 Always start with cold water to better draw out blood and impurities.必须冷水下锅，才能更好地逼出血水
   
3. 3

   Prepare for Braising

   准备炖煮

   Place the blanched lamb chops, cassia bark, Sichuan peppercorns, star anise, angelica root, bay leaves, and cooking wine (Shaoxing) into the pot.

   将焯好水的羊排、桂皮、花椒、八角、白芷、香叶、料酒放入锅中。

   ⏱1 min

   • 💡 You can place the spices in a seasoning bag for easy removal later.香料可装入调料袋，方便后续捞出
   
4. 4

   Add Water and Braise

   加水炖煮

   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.

   加入饮用水没过所有食材。如果使用高压锅，上汽后压 30 分钟。如果使用普通锅，炖煮 80 分钟。

   ⏱30 min

   • 💡 If you plan to drink the broth, do not add salt at this stage.若计划喝汤，此时不要放盐
   • 💡 Do not braise too long, or the lamb chops will become overly mushy.时间不宜过长，防止羊排过烂
   
5. 5

   Drain and Prep for Frying

   沥干备煎

   Remove the braised lamb chops, drain thoroughly, and place them in a dry, oil-free wok or frying pan.

   将炖煮完成的羊排捞出，沥干水分，放入无油无水的炒锅 / 煎锅中。

   ⏱2 min

   • 💡 Make sure all moisture is drained, otherwise oil will splatter during frying.水分必须沥干，否则煎制时会溅油
   
6. 6

   Pan-Fry to Color

   煎制上色

   Pan-fry over medium-high heat for 6–7 minutes until the fat renders out and the surface is golden and crispy.

   中大火煎 6 - 7 分钟，直至羊排中的油脂被煎出，表面呈金黄酥脆状态。

   ⏱7 min

   • 💡 Use the lamb's own rendered fat; no extra oil is needed.利用羊排自身油脂，无需额外放油
   
7. 7

   Add Seasonings

   加入调料

   Leave the rendered lamb fat in the pan. Add chili powder, cumin seeds, BBQ seasoning, ground cumin, and white sesame seeds. Toss to combine.

   锅中保留煎出的羊油，加入辣椒粉、孜然粒、烧烤撒料、孜然粉、白芝麻，翻炒均匀。

   ⏱1 min

   • 💡 Do not use too high a heat, or the spices will burn.火候不要太大，防止香料糊掉
   
8. 8

   Final Seasoning

   最后调味

   Add sugar and salt (if not added during braising). Toss to combine.

   加入糖和盐（如果在炖煮步骤中未添加），翻炒均匀。

   ⏱1 min

   • 💡 Sugar is used to enhance umami; do not use too much.糖用于提鲜，不宜过多
   
9. 9

   Plate and Serve

   出锅盛盘

   Once evenly tossed, turn off the heat and serve on a plate.

   翻炒均匀后即可关火，盛盘。

   ⏱1 min

   • 💡 Best enjoyed while hot.趁热食用口感最佳