Pan fried lamb and butterfly chops with black pepper-You Are Foodie

By Heloise
45

Pan fried lamb and butterfly chops with black pepper

Sheep butterfly steak is also the T-bone lamb chop of sheep. It is named after the shape of butterfly. In the waist and spine of lamb, the meat is fresh and tender, fat and thin. It is suitable for stewing, roasting and frying. The method of frying sheep butterfly steak with black pepper is quite simple. It tastes delicate and delicious. It is very good.

Main Ingredients

Sheep butterfly steak 480g

Auxiliary Ingredients

Sheep butterfly chops are T-bone lamb chops of small tailed sheep. There are 6 pieces in 480g. The frying time should be determined according to the shape and thickness of lamb chopsThe time of medium fire is slightly longer, and the time of thin fire is slightly shorter.

Step 1 . After the natural thawing of sheep butterfly steak, soak it in clear water for 40 minutes. During this period, change the water several times to soak the blood.

Step 2 . Use kitchen paper to suck up the water from the soaked sheep and butterfly chops and put them into a basin.

Step 3 . Pour the prepared seasoning into the basin, pinch it evenly with your hands, and then marinate it for 1 hour.

Step 4 . Heat the pan and add butter.

Step 5 . After the butter dissolves, put the lamb chops into the pan and fry for 2 minutes, then turn over and fry for 2 minutes,

Step 6 . Turn the sides over again and fry for 1 minute respectively, then the pot will be ready.

Step 7 . Then pour on the black pepper juice, and you can eat the lamb and butterfly chops with full pepper flavor.

Step 8 . Lamb chops with peppers.

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