Pan-seared Oriental Honey & Parsley Lamb Chops 巴西利蜜汁煎小羊排

Preparing food for my family, I strive to source the best ingredients used in my daily home cooking. From free-range poultry to organic fruits and vegetables, naturally nutritious food is always my first choice.  Free-range and grass-fed stock is simply better, healthier and tastier. Home cooking has to be easy and quick. This Oriental Honey & Parsley Lamb Chop that I have created may be the most down-to-earth lamb chop recipe that uses the simplest ingredients that most home cooks already have at home. The only ingredient that you may need to get is probably a good-quality lamb rack, and that is crucial. 

Pan-seared lamb chops is the quickest meal ever.
Just sear for 1 minute each side and the cooking is done.
That's how I like it to be done, do adjust the cooking time based on your own preferences.

Oriental Honey & Parsley Lamb Chops - Pure South French Rack of Lamb 
巴西利蜜汁小羊排

Ingredients: 材料
(4 servings 四人份)

2 French Rack of Lamb (thawed in the chiller/ refrigerator) 羊架 2份，低温解冻

1/2 tsp Garlic Salt 蒜盐 1/2小匙

1/2 tsp crushed Black Pepper 黑胡椒 1/2小匙


Marinade: 腌料

2 heap tbsp chopped Parsley 巴西利 2汤匙满

2 tbsp crushed Garlic 蒜蓉 2汤匙

4 tbsp Light Soy Sauce 酱油 4汤匙

4 tbsp Honey 蜂蜜 4汤匙


Garnish: 其它配料（随意）

Toasted Sesame Seeds 熟芝麻

Chopped Red Chilies 红辣椒碎

Chopped Parsley 巴西利碎

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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Divide each rack of lamb into 8 individual lamb chops by cutting between the ribs with smooth single stroke. 
将羊架切成16 份小羊排。

2. Rub some garlic salt and black pepper all over the lamb chops. 
涂上蒜盐和黑胡椒。


3. Mix all the marinade ingredients in a bowl, pour over the lamb chops and mix well. 
将所有腌料混合，加入小羊排，混合均匀。

4. Cover and let marinate for 1 hour in the refrigerator. This step is optional, you can cook the lamb chop right away.
用保鲜纸盖好，放进冰箱腌1小时。没时间的话，可以直接煎羊排。

5. Heat some oil in a frying pan, score the fat at the back of the lamb chop in a criss-cross pattern. When the pan is hot, place the lamb chops fat side down in the pan. 
烧热少许油，用刀轻轻把羊排外层的脂肪切几刀，然后放进平底锅（脂肪部分向下，看上图），快速的煎至上色（看下图）。

6. In less than a minute, you will see the rim of fat become golden and crispy. Lay the lamb chops flat on the pan, and continue to cook for about 1 minute on each side. 
将羊排两面各煎1分钟。立刻离锅。

7. Remove the lamb chops from the pan, let them rest for 10 minutes. Garnish with some toasted sesame, chopped red chillies, and parsley before serving. 
离锅后待10分钟，撒上少许芝麻，红辣椒和巴西利，即可享用。

Optional: These lamb chops are good to be served with salad, sauteed vegetables/ potatoes and other side dishes. However, my son loves it to go with rice. I'd make some extra sauce to glaze the lamb chop for him, that is to make it more flavourful to pair with rice. Just 1 tbsp of each - light soy sauce, honey and water. Bring to a boil and reduce to low heat, simmer until the sauce is thick and glossy. Pour it over the lamb chops right before serving. 喜欢羊排配饭的，可以用酱油，蜂蜜，水，各一汤匙煮滚，转小火煮至浓郁，淋在羊排上。

Some glaze for the lamb chops to be served with rice. (Optional)

Tips: 
小贴士

• Thaw the rack of lamb in the refrigerator/ chiller for the best results. 羊架最好是放在冰箱低温解冻。
• Cook the lamb chops in batches, about 6-8 chops at a time, depending on the size of your pan. 建议分次煎羊排，免得手忙脚乱，尤其是新手。
• Adjust the cooking time according to your personal preference for how you like it to be done. 每个人的喜好都不同，喜欢半熟还是熟透的，煎羊排的时间可自己拿捏。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. 

Enjoy!