How to make Pan-fried Black Pepper Lamb Butterfly Steak

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  1

  After the mutton butterfly steak is defrosted naturally, soak it in water for 40 minutes. During this period, change the water several times to soak the blood.

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  2

  Use kitchen paper to absorb the water from the soaked lamb butterfly chops and put them into a basin.

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  3

  Pour the prepared seasoning into the basin, knead it evenly with your hands and marinate for 1 hour.

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  4

  After the pan is hot, add butter.

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  5

  After the butter melts, add the lamb chops, fry for 2 minutes, then turn over and fry for 2 minutes,

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  6

  Turn over and cook for 1 minute each, then take it out of the pan.

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  7

  Then add black pepper sauce, and the peppery lamb butterfly steak is ready to eat.

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  8

  Pepper-flavored lamb chops.

Tips

Lamb butterfly chops are T-bone lamb chops from small-tailed lambs. There are 6 pieces of 480 grams. The frying time depends on the shape and thickness of the lamb chops. Thick shape
Use medium heat for a slightly longer time, and for thin shapes, use high heat for a slightly shorter time.