THE FOOD52 COMMUNITY IS NOW 1 MILLION STRONG! READ MORE »
🔕 🔔
Loading…

My Basket ()

All questions

A question about cooking extremely thick lamb chops

I just bought some lamb chops from the farmer's market and they are THICK. I'm talking maybe 1.25" thick. I usually cook lamb chops by simply putting them in a very, very hot pan (actually, the griddle built into my range) let them develop a crust, then flip.

In this case, I expect that I'll burn the outside before I get close to cooking the inside to my usual medium-rare. So...

Any ideas as to how to cook them through without burning the outside? (I suppose I could finish them in a 250 degree oven but am trying to avoid the pre-heating and the waste of energy if possible.)

While Peter no longer works for Food52 he still thinks up ways to make the website better.

asked about 5 years ago
12 answers 24019 views
Ece90812 0903 49a8 8e35 aa86c774be22  dsc00202
francesca gilberti

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added about 5 years ago

Unfortunately I think you're going to need to use your oven too, Peter. I would sear them in a cast iron skillet so you develop a nice crust on each side, and then transfer the pan to the oven at 350 for about 5-8 minutes (or until desired doneness) -- watch 'em like a hawk because I'd hate for you to ruin two perfectly delicious lamb chops.

E29013c2 3e90 48ab b297 41e445e1e562  sunshine small
Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

added about 5 years ago

Two lamb chops? It's four baby! Anyway, thanks for the advice. I'll (sigh) fire up the oven.

39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added about 5 years ago

I'd go with the oven -- but no need to keep it that low, I'd say you finish them at 350.

E29013c2 3e90 48ab b297 41e445e1e562  sunshine small
Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

added about 5 years ago

Thanks, ladies!

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added about 5 years ago

Do you have a grill? Do 'em outside! I had two thick little fellers just last night - marinated for a couple hours in red wine, garlic, rosemary and salt. Pat dry. Season with salt and pepper and olive oil, then on to a HOT grill flip and flop, flip and flop again (maybe 2-3 minutes per flop max) - they were a perfect sear on the outside and just a bit pinker than medium inside. DEEEElicious.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 5 years ago

I'm in the "brown-em-on top the stove-then-move to-the-oven" school of lamb chops. Only I heat the oven to 400. Get a great sear on each side, then stick your probe thermometer into one of those beauties and set it for the temperature you prefer minus 7 degrees.

53573b8d 4bf0 4ffd 843d b2e617cfeb6b  dscn3274
inpatskitchen

Pat is a trusted home cook.

added about 5 years ago

I'm with aargersi... we did 30 really thick ones on Easter Sunday...I marinate in olive oil, lemon and Greek seasonings.

346ab60f 44be 4093 b31e 24a244182edb  stringio
added about 5 years ago

You could always finish them in a toaster oven to save on energy. I normally finish them at around 300 F...

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 5 years ago

Even if you don't have a proper sous vide set-up, You could vac bag with seasoning and simmer 6-7 mins or so. Then grill.

E29013c2 3e90 48ab b297 41e445e1e562  sunshine small
Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

added about 5 years ago

Sam1148, I was thinking of Sous Vide -- I don't have a proper setup but I've used a massive pot, some water and a zip-loc to sous vide a steak once and it was DEE-lish.

65723b20 3063 4316 bec0 5cc124b73be2  picture 5

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 5 years ago

@Peter
A bit of a threadjack. But make magazine did a bit about a $75 DIY sousvide project for the technically inclined.
http://makeprojects.com...

E29013c2 3e90 48ab b297 41e445e1e562  sunshine small
Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

added about 5 years ago

Sam1148, feel free to hijack the thread anytime. Thanks to some new code we launched this morning, anyone who's sick of these emails can unsubscribe from notifications from any specific foodpickle question. Just look for the link at the bottom of the email. ;-)

As far as a DIY Sou-vide machine, I've considered it. I've also found that my largest pot, when filled to the brim, when combined with my lowest-powered burner, tends to maintain within 2 or 3 degrees of the perfect sou-vide temp for stea (which I monitor with a remote thermometer). Voila! And even cheaper than $75. See the photo below.

01e21819 a57f 4148 8773 1fb313a7bfb4  picture 6