Advice for Lamb Loin Chops?
I've got a whole butchered lamb in the freezer, thanks to my mother in law. Problem is, I'm not a heavy red meat cooker so I have no idea how to cook it. I'm a pretty apt culinarian so I'm confident I'll be able to figure it out, but I need a nudge in the right direction.
First up is the bone-in loin chops. I've marinated them overnight in plain yogurt with garlic, evoo, and three kinds of pepper. I'm planning on pan broiling them - starting them in a hot cast iron skillet and then finishing them up in a 400F oven. I have three questions:
What's the best way to sear the chops with the bones still attached? I prefer to leave them in, but I'm afraid the meat will shrink away, and that I'll only be able to brown one side well.
If I just sear the outside of the lamb on the stovetop, how long should I have them in the oven for?
Can I toss some of the yogurt in the pan, or will that cause a problem? Should I wait to throw the yogurt in after I'm browned the meat and before it goes in the oven?
I just prepared a set of 4 lamb chops. I marinaded them for about an hour in a mix olive oil, sherry, rosemary, salt and pepper. Then heated the oven to 400. Set an ovenproof skillet on the burner. When hot, put the chops in, and then put the pan in the oven. In effect I let the oven do the searing with the help of the preheated pan.
I didn't time things, just kept an eye and ear on the sizzle. Turned them once, and started testing with a thermometer. These were 1" thick chops (2 bones each, roughly).
While I let them rest, I drained the fat, poured the remaining marinade in the pan along with some sherry and stock, and made a quick pan gravy.
the marinade with yogurt (famously a tenderizer) and spices lets the lamb shine, but at a whole new level of flavorfulness.
another lamb recipe with yogurt marinade is "boti kabob": http://www.cookitsimply.com/recipe-00...
one taste of either the tandoori lamb chops or the boti kabob will clarify the beauty of lamb marinated in yogurt and spices.
morphone, you did or did not add in the yogurt to the pan? i'd say not. if so, how did it hold up? didn't it break?
Thanks Alkapal! I will definitely try those.
I did add yogurt to the pan - and then once the meat was done I added a little white wine to get up the fond, then reduced the whole thing with mushrooms. It was a brilliant gravy. I don't understand what you mean by "break" though. Do you mean did the yogurt curdle?
no, i meant break (as in a sauce breaking, liquids coming out of the emulsion...or with yogurt, the solids separating from the moisture. whey?), but also maybe "curdle". usually when yogurt is added to hot ingredients, or isn't tempered.
i googled the concept to see if i was nuts. see instruction #5 here in this fabulous looking recipe for kofta curry!!!! http://www.opensourcefood.com/people/...
this food blog entry concerns certain mid-eastern cooking with yogurt: http://desertcandy.blogspot.com/2007/...
it has nice links, too.
oh my goodness, i am SOOOOOO making this mango in yogurt curry: http://blog.sigsiv.com/2007/11/mambaz...