![]() Lamb is meat highly consumed in the Mediterranean and the Middle East. I sprinkle my adobo (adobo means seasoning so that it could be a combination of many different herbs and spices) and let the chops rest for 30 minutes to an hour. It has the right amount of my favorite flavors already in them. I am Puerto Rican, and I love my adobo, especially the one I make myself. Roasting - Another way to impart great flavor is to roast the chops with rosemary and garlic.Ī dry rub is by far my favorite.No need for circular motions when placing the grill, but do make sure the grill is well oiled. Grilling - Follow the exact method listed above except using the grill. ![]() Here are a few different ways to enjoy lamb chops: My preferred method of cooking lamb chops is pan-seared. For well done, you are looking at very little bounciness of the meat. Next, place the pan with the chop in the oven and roast for five to 10 minutes. Once you have flipped the chop the first time, create the sear on the raw side of the chop. Set the pan aside to rest before serving. Try searing the sides for 2 minutes for each. Lower the pan's heat and continue searing in about 2 to 3 minutes increments two more times. I use cast iron, so the heat is well retained in the pan. I would flip one more time to darken my last sear, which allows for deeper doneness, which then I will remove from the burner and set aside, still in the pan. After two or three minutes of the lamb chops cooking on the pan, flip them to the raw side and wait for two to three minutes. I find medium too done for me, but still enjoyable. I like my meats between rare to medium-rare. Letting the meat sear undisturbed allows the pan time to heat up so that when you flip the cut, the pan will be as hot as when you first started.įinishing the Lamb Chops For Rare or Medium Rare You want the pan as hot as possible because adding the meat (even at room temperature) will cool the pan.
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