Fried Lamb

This dish features tender pan-fried lamb accompanied by a refreshing, crunchy slaw of shredded red cabbage, thinly sliced celery, and red onion. The lamb is seared to perfection, offering a savory, rich flavor that contrasts beautifully with the bright, zesty notes of the lemon-dressed vegetables. It&# 226;ÂÂs an international-style meal that balances hearty protein with fresh, crisp textures. Ideal for weeknight dinners or casual gatherings, this recipe comes together quickly using simple ingredients. The combination of warm meat and cool, acidic slaw creates a satisfying balance of flavors and textures in every bite.

Cooking Method: Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 130.1

Dietary: Gluten-free

Description

This dish features tender pan-fried lamb accompanied by a refreshing, crunchy slaw of shredded red cabbage, thinly sliced celery, and red onion. The lamb is seared to perfection, offering a savory, rich flavor that contrasts beautifully with the bright, zesty notes of the lemon-dressed vegetables. It&# 226;ÂÂs an international-style meal that balances hearty protein with fresh, crisp textures. Ideal for weeknight dinners or casual gatherings, this recipe comes together quickly using simple ingredients. The combination of warm meat and cool, acidic slaw creates a satisfying balance of flavors and textures in every bite.

Ingredients

g red cabbage, shredded
2 Celery stalks, thinly sliced
1 Red onion, thinly sliced
8 Lemon wedges, to serve
2 Minutes each side for medium
2 Meanwhile, combine

Directions

1
Place the shredded red cabbage, sliced celery, and thinly sliced red onion in a large mixing bowl.
2
Add the juice of half a lemon and 1 tablespoon of oil to the vegetable mixture. Toss thoroughly to coat the vegetables evenly.
3
Heat the remaining tablespoon of oil in a large frying pan over moderate-high heat.
4
Season the lamb with salt, pepper, garlic, and oregano.
5
Cook the lamb in batches in the hot pan for approximately 2 minutes per side, or until cooked to your desired doneness.
6
Transfer the cooked lamb to a heatproof plate and cover loosely with foil to rest for 5 minutes.
7
Serve the rested lamb alongside the dressed cabbage and vegetable slaw, garnished with lemon wedges.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 130.1kcal

% Daily Value *
Total Fat 5.8g9%
Saturated Fat 2.3g12%
Cholesterol 24.2mg9%
Sodium 89.4mg4%
Total Carbohydrate 12.4g5%
Dietary Fiber 3.9g16%
Sugars 6.9g
Protein 9.4g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The ingredient list contains fragmented items (e.g., "G red cabbage", "Minutes each side"). Adjust quantities based on the number of servings desired. Typically, use 1-2 lbs of lamb chops or cutlets.

For the best texture, ensure the pan is hot before adding the lamb to get a good sear. Do not overcrowd the pan; cook in batches if necessary.

The slaw can be prepared ahead of time. The acid from the lemon will slightly wilt the cabbage, enhancing the flavor. Let it sit for 10-15 minutes before serving if you prefer a softer texture.

If "shredded spinach leaves" mentioned in the source text are available, they can be added to the slaw for extra nutrition, though they will wilt quickly upon contact with the warm lamb or lemon dressing.

Resting the meat is crucial for retaining juices. Do not skip the 5-minute resting period under foil.

Keywords: lamb, fried, red cabbage, slaw, celery, red onion, lemon, main course, quick dinner, pan-fried, herbs, garlic, oregano, vegetables, crunchy, zesty, easy, weeknight, protein, healthy

Read it online: https://www.chefs-mate.com/recipe/fried-lamb-6/