Pan-Frying Lamb

Pan-frying is similar to sautéing with a few exceptions: more oil is used; the cuts of lamb do not have to be thin; and the cooking process requires more time than sautéing. Pan-frying is a perfect method for cooking small, tender lamb such as lamb chops, ground lamb patties, and lamb steaks.

• The goal of pan-frying is to produce lamb meat that has a brown, crispy surface with tender, juicy, and flavorful lamb meat inside.
   
• A large, well-seasoned, cast-iron skillet works well or a heavy nonstick pan may be used.
   
• The skillet used for pan-frying should have a heavy bottom so that heat will be conducted more easily.
   
• Make sure the pan is of adequate size so that there is plenty of room for the lamb meat to brown.
   
• Following the same basic steps as sautéing, the skillet should be preheated over medium-high heat. Oil is added to the heated pan in a quantity great enough to well coat the pan (less oil is used when sautéing).
   
• Like sautéing, high heat is used to sear the lamb meat to create a flavorful browned crust.
   
• The lamb meat should be patted with paper towels to remove excess moisture.
   
• Unlike sautéing, the lamb can be turned more than once (after the lamb meat is seared) because the pieces are larger and require a longer cooking time.
   
• Tongs or spatulas are the best instruments to use.
   
• Lamb blade, arm, or loin lamb chops up to an inch thick are good choices for pan-frying.