Pan-Fried Suya Lamb Chops

Course: Main Dish

Cuisine: Fusion, Nigerian

Prep Time: 5

Cook Time: 12

Marinate Time: 30

Total Time: 47

Servings: servings

Calories: 401kcal

Author: Jazzmine Woodard

Yaji marinated lamb chops cooked quickly on the stove top for a fast and flavorful main dish

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Equipment

1 mixing bowl
1 large cast iron skillet or large frying pan
1 kitchen tongs
1 cutting board
1 food thermometer

Ingredients

1 pound bone-in lamb rib chops
2 tablespoons suya spice plus more for serving
3 tablespoons cooking oil divided

Instructions

Marinate the Meat: Add lamb chops, one tablespoon of avocado oil, and the yaji spice to a bowl and toss until evenly coated. Set aside to marinate at room temperature for 30 minutes (or up to overnight in the refrigerator for more flavor).
1 pound bone-in lamb rib chops, 2 tablespoons suya spice, 3 tablespoons cooking oil
Cook the Chops: Heat remaining avocado oil in a large skillet over medium high flame until shimmering. Add four or five lamb chops to the pan and cook for 3-4 minutes. (The pan should not be crowded and each chop should be able to lie completely flat.)
Flip the lamb chops and cook for another 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit or your desired level of doneness. (See recipe notes for temperature guidelines.)
Finish and Serve: Repeat the cooking process with remaining lamb chops, adding more oil to the pan, if necessary. Let chops rest for 5-10 minutes before serving for the best bite! Serve with more yaji spice sprinkled over top.

Notes

Cooking Times and Temperatures

Lamb chops are often served medium rare, but the USDA recommends cooking them to an internal temperature of 145° Fahrenheit, which is approximately. Here are some guidelines to get your desired cook:

- 120-125° Fahrenheit is rare (reddish pink, soft, and juicy)

- 130-135° Fahrenheit is medium-rare (deep pink, tender, and juicy)

- 140-145° Fahrenheit is medium (light pink, tender, and moist)

- 150-155° Fahrenheit is medium well (slightly pink and moist in the middle)

- 160° Fahrenheit is well done (fully gray-brown color and firm throughout)

I recommend pulling the lamb off the heat once it gets within five to 10 degrees of your desired final temp. This is because the meat will continue to cook some as it rests.

Preparation

Once you put the chops in the pan, make sure not to disturb them until it's time to flip! This helps the meat develop a nice sear and crust.

Modifications

You can marinate the meat in as little as 30 minutes or up to overnight. Either way, you won't need a sauce for this recipe as the chops come out juicy!

Use a neutral cooking oil with a high smoke point like avocado oil or grape seed oil. Peanut oil can also work here, too, since the spice blend has peanut in it.

You can also cook these chops on a grill or smoker.

Storage

Store in an airtight container in the refrigerator for up to four days.

To freeze, cool to room temperature, then wrap in freezer paper, aluminum foil, or plastic wrap, and place in an airtight, freezer-safe container, before transferring to the freezer. Keeps for up to six months.

Nutrition