The Pan-Fried Lamb Chops My Dad's Made 100,000 Times

Step 1: Soak lamb

Add the salt (1 teaspoon) to a large bowl of water. Place the rack of lamb (20 oz) into the bowl and soak for 1 to 2 minutes.

Step 2: Prep aromatics

Peel and cut the garlic (1 oz) into thin slices.

(Chef's Tip: For removing the peel quickly, my dad squeezes both ends of the clove with his fingers to split the peel, which helps it come off easily.)

Cut both the white onion (1 oz) and red onion (1 oz) into 1/4-inch slices, going along the grain.

Slice the red bell pepper (2 oz) into 1/4-inch strips.

Step 3: Prep lamb

Remove the rack of lamb from the water and pat it dry with paper towels. Separate the rack into individual chops by slicing in between the bones. Use the back of your knife to tenderize both sides of the lamb.

Season one side of the lamb with the black pepper (0.50 teaspoon), white pepper (0.50 teaspoon) and garlic salt (1 teaspoon). Use your fingers to press the spices into the meat.

Flip the lamb chops and repeat on the other side, again patting the black pepper (0.50 teaspoon), white pepper (0.50 teaspoon) and garlic salt (1 teaspoon) into the meat.

Place all of the lamb chops on a plate and drizzle the olive oil (1 tablespoon) on top. Flip them over and use your hands to make sure the olive oil covers most of the lamb.

If you have time, you can let the chops marinade for 1 to 2 hours. If not, you can cook them right away.

Step 4: Cook lamb

Heat a pan on high for 2 minutes, then add the oil (0.50 tablespoon).

Place the lamb chops on the pan starting with the fat cap. and fry for 1 minute. To make this easier, stack them side by side to hold them up.

Flip the chops to one side and fry for 1 to 2 minutes or until golden brown. Repeat on the other side for 1 minute.

Add the butter (1 tablespoon) to the pan. Turn the heat to low and fry the lamb for a final 30 seconds, then remove the chops.

With the heat still on low, fry the garlic for 30 seconds using the fat that was rendered out from the lamb.

Add the sliced white onion and half of the red bell pepper and fry for 1 minute. Next, add the red onions.

Add the oyster sauce (1 tablespoon), followed by the cooking wine (1 tablespoon). Saute for another 1 to 2 minutes. Sprinkle in the garlic salt (0.50 teaspoon).

Place the lamb chops, including any juices that have collected on the plate, back into the pan. Fry for 30 seconds.

To plate, layer in the cooked onions and pepper onto the platter, followed by the fresh bell peppers and finally the lamb chops.