Make the Sweet and Sour Sauce.Take a small 14 cm diameter saucepan and add the balsamic vinegar and brown sugar. Heat on medium, stirring constantly, so that the sugar is dissolved and fully integrated into the balsamic vinegar. After boiling, continue cooking for 5 minutes, to thicken the mixture. Remove the pan from the stove and let it cool to the room temperature.
If you are using frozen lamb chops, thaw them in the refrigerator for 24 hours. Remove them from the refrigerator for half an hour ahead of cooking to let the internal temperature of the chops rise.The cooking temperature for lamb chops is between 65-70 degrees Celsius. Taken straight from the refrigerator will have a significant impact on the cooking temperature of up to ten degrees difference. After everything is ready, sprinkle the chops with salt and black pepper.
Drizzle the olive oil over the chops. The purpose of olive oil is to reduce the loss of moisture from the meat, and to speed up the thermal conductivity, similar to controlling the heat of a computer CPU using a fan.
Using your hands or the back of silicone tongs, rub the salt, black pepper, and olive oil into the surface of the lamb evenly, on both sides.
Preheat a 26-cm diameter stainless steel frying pan for two minutes. You do not have to add oil since you have smeared it onto the chops.
The frying process will produce a lot of oil, which will reduce the pot temperature, and also affect the coloring of the meat. To reduce the oil in the pan, using your tongs, absorb the excess oil with a folded piece of kitchen paper.
If your chops are standard thickness and each has a rib bone, fry each side for two minutes. The lamb chops will be a little pink inside but are perfectly safe to eat, and will be nice and juicy.Fried for three minutes on each side of three lamb chops the chops will be pale pink and in line with Chinese people’s eating habits. Fried for four minutes each side, the chops will become gray inside and will be firmer, but the outside will be nicely caramelized.Hold each chop on its side to cook the fat, so it is golden brown. Place on a plate to rest for 3 minutes, during which time the internal temperature of the lamb is still rising.
Slice the washed and dried mint leaves finely. Measure out about 50 ml of the sweet and sour sauce and add the chopped mint. Serve the mint sauce as a condiment on the table for guests to add to the chops.