You don't see a recipe for pan-fried rack of lamb often, why? That's because a rack of lamb is best roasted or baked for the tastiest result.
But, I messed up tonight by accidentally cutting a rack of lamb into individual cutlets. The result was an accidental pan fried rack of lamb dish.
Steps:
1. 'Accidentally' cut a rack of lamb into individual cutlets.
2. Salt and pepper the lamb
3. I recommend brushing oil on the lamb, not the pan; but if you don't have oil (I didn't tonight), then try to melt and heat less than 1 cup of butter on the pan.
4. pre-heat oven to 375F.
5. put lamb cutlets on pan, fry until brown, then turn and fry the other side with high-medium heat.
6. At this point, the lamb should still be pretty raw in the inside. Put the lamb on a bake-able pan/plate/dish, and into the oven for about 10 mins.
7. Take the lamb out after 10 mins, see if the lamb is still raw. Put the lamb back into the oven at 365F for another 5-10 mins.
8. Take the lamb out and let it rest for 5 mins.
Ok, here is a little tricky point. Usually you should rely on an instant-thermometer to check whether the lamb is done to your liking. So if you don't have a thermometer, you will have to rely on your experience.
Another point: lamb chop is more often pan-fried. See the difference? Lamb chop...rack of lamb...lamb chop...rack of lamb.
