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.)
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12 Comments
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.
A bit of a threadjack. But make magazine did a bit about a $75 DIY sousvide project for the technically inclined.
http://makeprojects.com/Project/Sous-Vide-Immersion-Cooker/471/1