Chicagoist: Chicagoist Cooks: Mint Apple Lamb Chops

skills0

Thu, 15 Nov 2007 13:16:56 -0600

Most cooks that know how to cook meat tend to cook to a slightly lower temperature than recommended. If you follow recommended temps, you'll often end up with overcooked, dried out meat. Of course you need to know a bit about how to judge meat doneness with other techniques, for instance the touch method mentioned above. But I rarely (pun intended) cook meat all the way to the recommended temp and it usually turns out great. Then again, I was a grill cook for a number of years.

the new guest number 2

Thu, 15 Nov 2007 11:38:33 -0600

As taught to me by a great chef a while back, you gotta go by touch. Here's a nice little tutorial on what you're looking for.

Chuck Sudo

Thu, 15 Nov 2007 10:10:40 -0600

You have to remember, CC, that meat continues to cook even after you take it off the heat. I've found it best when I'm cooking red meat to remove the grill from the heat and let it rest while it continues to cook itself. That should prevent overcooking, seals the juices and get you your desired texture. Also, if you don't have one, buy a stovetop grill/griddle. They're an invaluable resource to have in the kitchen and, with a little practice, you'll be cooking perfect steaks and chops in no time. You can find them at Target for under twenty dollars. I found a cast-iron one at a Pete's Fresh Market for $11.95 and an aluminum grill at a Unique Thrift for $6. I switch between them depending on how quick I want my cooking surface ready to go and keep them properly seasoned, and they leave amazing grill marks on the meat.

Ferdy

Thu, 15 Nov 2007 10:09:51 -0600

I use a broiler. You can't leave the stove while the meat is cooking (watch that you crust, not burn), but it really only takes about 3 minutes on each side. I buy very small lamb chops. It might help if you give the weight of the chop you used, since the ingredient list would be overkill for my little guys.

Zack

Thu, 15 Nov 2007 10:01:49 -0600

This is how I do steak. Crank your oven up to 450 and place a cast iron pan in there for a good 20 to 30 minutes. Place steak in the pan, depending on thickness or how you want it done, for three to five minutes a side. Let the meat rest for at least five minutes before touching again.