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Pan-Fried and Roasted Lamb Chops Recipe

Pan-fried and roasted lamb chops are a dish that combines stewing and pan-frying techniques, resulting in a crispy exterior, tender interior, and an aromatic fragrance. This dish serves as a hearty main course for family gatherings and can also be the highlight of a banquet. The stewed lamb becomes tender and flavorful, while the pan-frying step releases the spices, creating a rich and savory taste without being greasy.

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

  • Lamb chops
  • Cassia bark (Guipi)
  • Sichuan peppercorns
  • Star anise
  • Angelica dahurica (Baizhi)
  • Bay leaves
  • Salt
  • Cooking wine
  • Chili powder
  • Cumin seeds
  • BBQ seasoning blend
  • Cumin powder
  • White sesame seeds
  • Sugar
  • Pressure cooker
  • Wok / Frying pan

Quantities

Before each preparation, determine how many servings you wish to make. One serving is sufficient for 3–4 people.

Per serving:

  • Lamb chops: 750g (preferably with some fat)
  • Cassia bark: 2g
  • Sichuan peppercorns: 5g
  • Star anise: 1 pod
  • Angelica dahurica: 6g
  • Bay leaves: 5 leaves
  • Salt: 25g (Note: If you plan to drink the stewing broth, omit the salt during the stewing step and add it during the final pan-frying step)
  • Cooking wine: 10ml
  • Chili powder: 5g
  • Cumin seeds: 2g
  • BBQ seasoning blend: 2g
  • Cumin powder: 2g
  • White sesame seeds: 2g
  • Sugar: 1g

Instructions

  • Cut the lamb chops into chunks along the bone structure.
  • Add cold water to a wok and place all lamb chunks in it. Once the water boils, blanch for 2–3 minutes, then remove and set aside.
  • Place the blanched lamb chunks, cassia bark, Sichuan peppercorns, star anise, Angelica dahurica, bay leaves, and cooking wine into a pot (pressure cooker or regular pot).
  • Add drinking water until all ingredients are submerged. If using a pressure cooker, cook for 30 minutes after reaching pressure. If using a regular pot, stew for 80 minutes.
  • Remove the stewed lamb chunks, drain the moisture, and place them in a clean, dry wok or frying pan (free of oil and water).
  • Pan-fry over medium-high heat for 6–7 minutes until the fat renders out and the surface turns golden and crispy.
  • Retain the rendered lamb fat in the pan. Add chili powder, cumin seeds, BBQ seasoning blend, cumin powder, and white sesame seeds, stirring evenly.
  • Add sugar and salt (if not added during the stewing step), and stir-fry evenly.
  • Once evenly mixed, turn off the heat and plate the dish.

Additional Notes

  • Sichuan peppercorns and Angelica dahurica are key seasonings for this dish and cannot be omitted.
  • Avoid stewing for too long; if the lamb becomes too soft, it may fall apart during the pan-frying process.
  • Using the fat rendered from the lamb chops to sauté the spices enhances the flavor.
  • Blanching, stewing, and pan-frying will produce a significant amount of lamb fat. Please do not pour it directly down the drain to avoid clogging.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.