Lee Kum Kee

Pan Fried Soy Butter Lamb Chops by Ching He Huang

I love to celebrate Easter with family and friends, cooking for them gives me great source of pleasure. But when you are entertaining, you want it fuss free yet delicious. I love to make my Pan-Fried Soy Butter Lamb Chops, so easy and full of flavour. Lee Kum Kee’s Premium Light Soy Sauce delivers the perfect umami savoury note to compliment the flavour of the lamb. Make this for your perfect Easter treat.


12 Lamb chops
2-3 pinches Sea salt
2-3 pinches Ground black pepper
4 Tbsp Olive oil
30g Butter
2 Spring onions, top tailed, finely sliced


1 Season the lamb chops with salt and ground black pepper.
2 Heat a large pan on medium heat, place the lamb chops on the bone with the fat side facing down. Add the olive oil. Render the fat cooking for 2 minutes until browned and the fat is cooked and then turn them on their side cooking for 1 minute for rare, 2 minutes for medium, and 3 minutes for medium well (this does depend on the thickness of your lamb chops).
3 A minute before the end of the cooking process, add the butter to melt just coating the lamb chops. Then drizzle with Lee Kum Kee Premium Light Soy Sauce at the end for an umami pop of flavour. Finally, sprinkle over some finely sliced spring onions. Serve.
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