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Pan-broiled Lamb Chops

Lamb chops cooked in a hot pan with little fat, turned often, and served on a hot platter.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 1 ingredients
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Pan-broiled Lamb Chops

Ingredients

Directions

Prepare

  1. Remove the flank and most of the fat from the chops.

  2. Wipe the chops.

Cook

  1. Put the chops in a hissing hot pan.

  2. Turn at once and sear the other side.

  3. Turn often, using knife and fork so the surface is not pierced.

  4. Cook from six to ten minutes.

  5. When half cooked, sprinkle with salt.

Serve

  1. Drain and serve on a hot platter.

  2. Spread with butter or serve with tomato sauce.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The step that matters

Turning often with a knife and fork. Piercing the meat lets juices escape, which dries the chop. Turning with tongs or a knife and fork keeps the surface intact so the juices stay inside while the outside browns.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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