Cooking with Jonny69: A big fat lamb chop

Jonny69

Jonny69

Jonny69

Man of Honour
Man of Honour
Joined
3 May 2004
Posts
17,696
Location
Kapitalist Republik of Surrey
Just for Tom0 because he asked so nicely ;)

I cooked a killer lamb chop a while back and yes, I know I should have posted it on here when I did it. I picked it up off the butcher's counter reduced, it was one of those bits of meat that caught the corner of my eye as I walked past. A small amount of saliva forced its way out the corner of my mouth and I knew it had to be dinner. It's a thick bit of meat, about 3-4cm thick and all the better for it.

I prepared the chop by stabbing it with a sharp knife and stuffing it with fresh rosemary from the herb box, slithers of garlic, salt and pepper:

IMG_3022.JPG


Then under a very hot grill to really sear the outside and add loads of flavour but leave it pink in the middle. It can then stand in foil for about 10 minutes:

IMG_3023.JPG


I overdid it slightly but it was still very good. I served it with potato rosti and home made ratatouille I had in the freezer ready to go:

IMG_3028.JPG


Pick out the rosemary before you eat it, and let those rostis soak up all that meat juice :D
 
Masterdog said:
I make ratatouille quite a lot but never thought of freezing it - how do you recook it and what does it taste like after?
Click to expand...
I just nuke it. It's a bit softer the second time around but tastes the same. It's one of those things that takes a while to cook so it's handy to make lots and freeze in portions.

SideWinder said:
I always find lamb and pork so fatty...which cuts are the least fattiest? :)
Click to expand...
Not sure, I don't get lamb very often because it's quite expensive, but if you get it off the butcher counter you can pick a bit that's not as fatty as the chops they bung in packs. Cooks better when it's really thick too. Pork loin is very lean (the long thin round cut), just be very careful not to overcook it otherwise it'll be dry :)
 
If you use something like a lamb chop, cook it along the length of fat first, if you just brown it on both sides the fat will not have cooked and rendered out. Least fatty cuts, probably the loin. A boned and rolled saddle of Lamb is quite good too. It does have a layer of fat around the outside but this protects the meat inside and mostly renders out during cooking anyway.
 
Looks nice and the rosemary must have been nice. :)

But I still can't work out why people spoil everything with Garlic, it's one of those things that most people seem to put way too much into almost everything. What's the point of having a nice flavoursome piece of lamb when you can't actually taste it through the garlic?
 
eXor said:
What container was it in during grilling? Just foil on the bare rack?
Click to expand...
Yup :)

Amp34 said:
Looks nice and the rosemary must have been nice. :)

But I still can't work out why people spoil everything with Garlic, it's one of those things that most people seem to put way too much into almost everything. What's the point of having a nice flavoursome piece of lamb when you can't actually taste it through the garlic?
Click to expand...
Two things: 1) I love garlic :D 2) Garlic goes REALLY well with lamb and when you stab it in like that it practically melts and infiltrates the whole piece of meat.

I'm hungry now :p
 
A small amount (and I mean small!) is fine, it will infuse through stuff, it's when people stick half a bulb in something (which most people seem to do) that it gets ridiculous.

Having said that I think I have sensitive taste buds as stuff people seem to like is a lot of the time way too overpowering. And I can taste the taste of chicken and other such minor foods so I don't need to add too much flavour to it. :p

I always used to be able to smell when my mum used garlic from upstairs, and if not immediately be able to pick it up when I went down.
 
Looks good Jonny, I'd personally use a little less rosemary & garlic relative the amount of meat as I'd be worried it might over-power the flavour of the meat. Having said that, I suppose the cooking time is quite short, so I suppose the flavours wont have time to become too strong I guess. :)

I've not grilled lamb chops before, only ever baked and and pan-fried. Will have to try grilling, looks yummy.
 
You must log in or register to reply here.
Back
Top Bottom