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Tuesday, March 17, 2015

Kenji's Perfect Pan-seared Lamb Chops

Total Time: 8 hrs 35 mins Preparation Time: 8 hrs Cook Time: 35 mins

Ingredients

  • Servings: 2
  • 2 bone-in lamb rib chops, preferably blade-end and 1 1/2 inches thick (12-16 oz. each)
  • 2 tablespoons kosher salt
  • 1 1/2 teaspoons sugar
  • fresh ground black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 medium shallot, thinly sliced
  • 8 sprigs fresh thyme

Recipe

  • 1 night or morning before cooking.
  • 2 pat lamb chops with a paper towel. combine salt and pepper in a small bowl. season lamb chops generously on all sides with the salt and sugar mixture. transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, at least 8 hours and up to 24.
  • 3 cooking.
  • 4 preheat oven to 250°f
  • 5 place baking sheet with lamb chops in oven and cook until an instant read thermometer inserted into the center of the chops registers 100-110°f for medium-rare (about 30 minutes), or 110-120°f for medium (about 35 minutes). to prevent overcooking, start checking temperature 5-10 minutes before suggested time.
  • 6 remove chops from oven.
  • 7 heat oil in a large stainless steel or cast iron skillet over high heat until smoking.
  • 8 place lamb chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes.
  • 9 add butter, shallots, and thyme to skillet. continue cooking, spooning shallots and thyme on top of chops and basting with butter until golden brown on both sides and well-crusted, about 2 minutes longer.
  • 10 remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3-5 minutes.
  • 11 just before serving, reheat dripping in pan until smoking. pour hot drippings over chops. they should sizzle and crisp a bit. serve immediately.

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