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.)
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)