Peanut oil, canola oil, or extra light olive oil are better choices. Rather than using it as cooking oil, adding butter to the pan just a minute or two before you finish cooking is not a bad idea. This adds a buttery flavor and texture to coat the meat, but not so long that it will burn excessively.
What's the best way to cook lamb chops? Lamb chops and steaks, as with beef steaks, should be cooked over a high heat, quickly, and can be quick-roasted, too, depending on how thick they are.
2) Lamb chops should be fried in olive oil
There are many schools of thought in this regard, but you can rest assured that the ideal oil for frying is olive oil. Because of its high smoke point, it withstands high temperatures without degrading or releasing harmful substances.
Both grilling and frying are great ways to cook delicious lamb chops. Grill or fry seasoned lamb chops with a little butter and olive oil, over high heat for a few minutes each side. Don't forget to rest the lamb before serving.
In a bowl mix together the lamb chops with the salt, pepper and rosemary. Leave to marinate for 30 minutes. Step 2Heat a heavy bottomed frying pan over a medium heat and add vegetable oil. Step 3Add the lamb chops and cook for approximately three minutes each side until a good crust has formed.
Both work well for sautéing. Butter may be used for the rich flavor it provides, but it should not be used alone because it will burn easily. Use butter in combination with oil. Lamb for sautéing should be tender and not more than an inch thick.
You can absolutely substitute butter for oil (and vice versa) when you're cooking. But, since butter contains water and milk solids, it's not always as simple as you'd think. Keep these tips in mind when you're cooking with butter instead of oil: Sauteing or pan-frying?
Pan-fry lamb chops in a hot, cast iron skillet over medium-high heat to your desired doneness, 2-4 minutes per side. Remove from pan and let rest 5 minutes; serve.
Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.
Oils high in monounsaturated fats are best for cooking with due to their stability when heated, as well as their potential health benefits. Examples include olive, avocado, and canola oil. Coconut oil is also a stable fat to cook with.
Corn Oil. Refined corn oil is often used in frying, thanks to its smoke point of 450°. It has a neutral flavor, and is used frequently in commercial kitchens because of its low price point.
To avoid sticking you're going to need some oil but don't go crazy with it. Whether you pour it in the pan directly or rub the meat with the oil first is your call.
Brush the meat lightly with olive oil. Season the fat and meat with salt and pepper. Heat a dry griddle pan over a high heat until very hot. Put the chops in the pan fat side down and cook for four to five minutes until the fat renders and becomes crisp.
Preheat a griddle pan to high, then cook the lamb for 3 minutes on each side, or until cooked to medium. Serve the chops in a pile on one end of a chopping board and arrange the bowl of houmous, coleslaw and spicy nuts nicely around them, then sprinkle with the coriander leaves.
THE MEAT THERMOMETER TEST
Medium rare 60–65°C. Medium 65–70°C. Medium well done 70°C. Well done 75°C.
Place the lamb chops directly above the coals and sear on each side, until brown, flipping only once.
Marinating the lamb in milk will draw out and settle some of its less pleasant smells and flavors. This method of milk soaking is also used for other meats with overwhelmingly gamey flavors, such as venison.
Lamb chops are usually quite thin, and lamb is best cooked to medium-rare (unless it's slow-cooked, such as these slow cooker lamb shoulder chops). So your main concern when frying these chops is to avoid overcooking them. Unless very thick, they only need 2-3 minutes per side on high heat.
Internal Temperature:
Note that USDA recommend that lamb is cooked to 145°, that will be about medium-well temperature in lamb chops. Lamb rib chops (ones that look like lollipops) are better cooked to 130°. Loin chops (ones that look like T-bone) are better cooked a little more, about 135-140°.
What do you soak lamb chops in? As you may already know, fat holds odors and flavors. Therefore, trimming as much fat as possible before cooking it's a great tip. To help in this process, it is recommended to soak the lamb chops in lemon water (or vinegar water) for 30 minutes.
Personally, I prefer butter. It has a relatively low smoke point like olive oil but gives a lovely finish to the steak. It also provides a lovely shine and smells pretty good too. That's especially important if you're at home and are cooking for someone else!
Butter works better for baking or making pastries. While olive oil is ideal for cooking, frying or marinade. Both can be consumed as is. The burn point for olive oil is about 219 degree Celsius, while butter burns at about 150 degree.
You can absolutely substitute butter for the vegetable oil. Use the same quantity specified in the directions (for example, if it calls for 1/3 cup of oil, use 5 1/3 tablespoons of butter). Melt it down, then let it cool a bit. You might not ever go back to oil!