Lamb Chops
Ingredients
Directions
Prepare
Remove skin and extra fat from the lamb chops.
Wipe the chops with a damp cheese cloth.
Cook
Sear the chops in a very hot pan.
Cook slowly for 5 minutes for rare, or longer if desired.
When nearly done, sprinkle a little salt on each side.
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
- Main protein; the fat and meat cook to the tenderness and browning the dish depends on.
- Coarse sea salt
- Seasons the surface of the meat and enhances its flavour when added near the end.
The step that matters
Sear in a very hot pan. A very hot pan browns the surface quickly through the Maillard reaction, building flavour before the interior overcooks. A cool pan steams the meat and leaves it grey and dry.
“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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