Le costolette d’agnello in padella che mio padre ha preparato 100.000 volte

Ingredienti

• 1 teaspoon salt
• 20 oz lamb
• 1 oz garlic
• 1 oz white onion
• 1 oz red onion
• 2 oz red bell pepper
• 0.5 tablespoon corn oil
• 1 tablespoon butter
• 1 tablespoon oyster sauce
• 1 tablespoon cooking wine
• 0.5 teaspoon garlic salt
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 2 teaspoon garlic salt
• 1 tablespoon olive oil

Preparazione

1. 1

   Soak lamb: Add the salt to a large bowl of water. Place the rack of lamb into the bowl and soak for 1 to 2 minutes.

2. 2

   Prep aromatics: Peel and cut the garlic into thin slices.

3. 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.

4. 4

   Cook lamb: Heat a pan on high for 2 minutes, then add the oil.