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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!