 |
 |
Cooking
Methods for Lamb Chops
Broiled Lamb Chops
Loin chops, the "noisette", English lamb chops and rib lamb
chops are tasty and perfect broiled.
Preheat the
oven to broil. Sprinkle the chops with paprika. Brush with olive oil or
half salad oil, half butter.
Place 4 inches
from the broiler heat and leave the oven door ajar. For 1 1/2 –
inch chops, broil 8 minutes for rare, then turn for 1 minute. Broil 14
minutes or medium, turn for 2 minutes. Well done chops will take 18 minutes
on one side, 2 minutes on the other. For well browned chops, place them
2 inches from the direct heat for the last 2 minutes of cooking before
turning. Salt and pepper when ready to serve.
Pan Fried Lamb Chops (with fat)
For the best flavour, melt 1 tablespoon of the lamb chop fat in a frying
pan. You may instead use 1 tablespoon of salad oil, or half oil, half
butter. Place the chops in the hot fat and cook 4 minutes over medium
high heat. Then turn them and set the heat too high for the chops to simmer,
but not so high that they will burn. Cook 4 - 5 minutes according to your
taste and the thickness of the chops. Season to taste and serve on hot
plates.
Pan Fried Lamb Chops (without fat)
Place a square of newspaper in the bottom of a cast iron frying pan and
heat until the paper starts to brown. Remove it, then place the chops
next to one another without overlapping.
Cover the pan and cook the chops 3 minutes over high heat. Then turn them
and cook, uncovered, 4 - 5 minutes over medium heat. The heat can vary
slightly according to the thickness and fat content of the chops. Season
to taste and serve on hot plates.
|
|
 |
 |
