Lamb Chops
Ingredients
Directions
Prepare
Remove skin and excess fat from the lamb chops.
Wipe the chops with damp cheesecloth.
Cook
Sear the chops in a very hot pan.
Cook slowly for 5 minutes for rare, or longer if desired.
Sprinkle a little coarse sea salt on each side when nearly done.
Brown the edges of the fat.
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.
Explore the science
What each ingredient does
- Lamb chops
- Provide the main meat, whose fat renders and browns during cooking.
The step that matters
Sear the chops in a very hot pan. A very hot pan browns the surface quickly through the Maillard reaction, building flavour before the inside overcooks. Starting with a cool pan lets the meat steam and turn grey.
“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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