Lamb chop with bone
Servings: 2
Equipment
- Panna
Ingredients
- 1 pcs. lamb chop with bone, one package
- 100 g. butter
- salt, ground black pepper, oil
Instructions
- Unpack the NEGANTIgardi lamb shoulder with bone. Thaw the flash-frozen cuts by immersing them in lukewarm water. Thanks to this freezing technology, the meat will taste as if it were freshly cut.
- Once the steaks have reached room temperature, pat them dry, sprinkle with salt and pepper, brush with olive oil, and place them in a hot skillet to cook. Fry for one minute on the side with the fat so it renders. Then fry each flat side for two to three minutes.
- Add butter and some aromatic seasoning. Continue cooking, turning every minute, until the center of the cut reaches 52 degrees; this will result in a medium-rare steak. If you prefer it more well-done, cook it longer using the same method.
- When the meat is done, remove it from the pan and place it in a separate dish, cover it with foil, and let it rest for at least five minutes. Add whatever side dishes you like best, and your quick dinner is ready!
