Lamb Chops - Even Without an Oven, Just Pan-Frying Turns Out Like This

Steps

1. 1

   Prepare lamb chops and season with salt, MSG, and black pepper

2. 2

   Add olive oil to a pan and sear both sides over high heat to achieve Maillard reaction

3. 3

   Add butter to infuse aroma and finish the lamb chops

4. 4

   Toast breadcrumbs in the pan until golden, then finely chop sun-dried tomatoes

5. 5

   Blend sun-dried tomatoes, roasted peanuts, breadcrumbs, parsley, peperoncino, food coloring, olive oil, and salt in a blender to make green grass garnish

6. 6

   Grind cumin in a mortar, mix with mayonnaise, let sit for 10 minutes, strain through a fine sieve, add more mayonnaise to adjust consistency to make cumin mayo

7. 7

   Spread whole grain mustard on lamb chops, top with green grass garnish, cumin mayo, and wood sorrel to finish