Pan-fried lamb chops

La.Pi.S.#29: Pan-fried Lamb Chops

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page

What excites me is the fact that this is our very 1st Noche Buena in New Zealand! Yeah, that’s right. Isn’t that swell?

For special dinners, I always make it a point to plan for dishes that won’t be too time-consuming. So for Lasang Pinoy, Sundays themed Noche Buena, I wanna share this easy, quick recipe of pan-fried lamb chops. I know most people think lamb has too strong a flavor but I tell you… the best-tasting lamb I have ever had is here in New Zealand. Yum talaga. Well, a country where there are more sheep than people… bakit hindi?

Quick and easy. Begin with a coating of olive oil and then sprinkle with salt and pepper. Marinate for at least half an hour. Pan-fry over medium-high heat for about 5 to 7 minutes each side or until cooked.  Let the meat rest for about 5 minutes (enough time to take a photo!) before serving.  It would be really nice to cook it just right and not too browned as in my photo above but A likes it well done.   I serve mine with oven-roasted potato wedges (recipe here) and pesto.

Above is home-made fresh basil pesto given to me by the kiddo’s school principal. YUM!

This is a post for Lasang Pinoy, Sundays. Noche Buena. And check out this link for our complete dinner spread.

Alternatively, you may use rosemary and honey to have quite a very interesting flavor. My photo above. The kiddo doesn’t like it though. I mean, the rosemary flavor…

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

11 thoughts on “La.Pi.S.#29: Pan-fried Lamb Chops

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge