Lamb fried in a pan
Description
This recipe won't take much time. Not all home cooks dare to fry lamb, as it's usually stewed or baked—this way you can be 100% sure the meat turns out tender and juicy. However, I know a great and very quick method that always results in delicious lamb, and now I'll share it with you and tell you how to cook pan-fried lamb. It's very simple: first, we sear the meat over high heat, then simmer it briefly, and finally fry it again with onion and fresh herbs. Such an easy and straightforward recipe for pan-fried lamb—but believe me, with this method the meat always turns out tender, soft, and incredibly tasty. Serve hot.
Instructions
- 1
Step 1
First, we rinse the lamb under running water and dry it with paper towels. Cut the meat into slices (not too thick) and place them in a single layer on a well-heated vegetable oil.
- 2
Step 2
First, sear the meat over high heat for 2-3 minutes, then turn the lamb, reduce the heat to medium, and cook for a few more minutes. After that, pour boiling water into the pan so that the liquid level is even with the meat, and simmer over low heat until the water evaporates, about 20-25 minutes.
- 3
Step 3
After the water has evaporated, season the lamb with salt and pepper, add sliced onion cut into half-rings and chopped herbs. Now mix everything and fry the meat for another 8–10 minutes, then remove from heat.
- 4
Step 4
Fried lamb can be served with any side dish of your choice; this time I had baked potatoes with mushrooms.