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I'm learning to cook, and would like to pan-fry a lamb chop. I tried it yesterday, using a tempered chop and some EVOO in my medium-high heat stainless steel frying pan.

The result was kind-of OK -- just a bit rare for my liking. The oil smoked as soon as it hit the pan, and the room was very smoky by the end of it.

So, which oil would be best for pan-frying a lamb chop? Assuming I properly control the pan temperature this time!

Thanks

GeorgeBuckingham
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2 Answers2

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Any food oil will do, except extremely strongly flavored oils like sesame oil.

You may use olive oil if its flavor will compliment the dish, and is to your taste. You could even use animal fat like clarified butter, lard, or bacon fat if you choose, but each of these will bring a unique flavor.

You may choose a neutral oil if you want less flavor influence from the oil.

See also: What is meant by "neutral" oils?

Community
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SAJ14SAJ
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You shouldn't use extra virgin olive oil to cook with at higher temperatures. Ghee/clarified butter would be the best in terms of smoke point and flavour.

You can make your own also.

http://ilovetraditionalfoods.blogspot.ca/2013/03/how-to-make-ghee-at-home-clarified.html

LinuxLenovo
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