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.)
Community member em-i-lis cooks from Amanda & Merrill's new book
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