/ck/ - Food & Cooking

>>14033123
Who are you quoting?

Sounds good but I'd go with a different herb if you got it. Mint or rosemary being the obvious choices. Not that basil would he bad.

>>14033150

Downvote me faggot

>>14033175

Mint on lamb? Intersting.

>>14033123
Shoulder is generally better off slow cooked.

>>14033216
Mint & lamb is like the most classic of combos.

>>14033218
Disagree. I grill lamb shoulder chops to medium rare all them time. I love chewy lamb fat.

Cumin, thank me later

>>14033123
No sauce? fuck you

>>14033175
this; mint or rosemary, nicely complimented with a dill or tzatziki sauce if you like white sauces or red wine reduction if you like darker

>>14033123
I did that for easter. Was absolutely top tier. Don't overcook, medium rare and it should still be tender, really sear and crisp the fat, use a good about of oil and shift it to get an even color, with those bones it tends to want to curl in spots.

>>14033223
only in bongland, rest of the world hasn't caught on from Elizabethan period

>>14033123
switch out the basil with rosemary and make red wine jus or gravy and you have a 10/10 meal

>>14033123
Get the lamb out of the fridge at least an hour before you cook it. Pat it dry, salt it (not too heavily, and preferably coarse ground), then oil it (preferably something with a high smoke point), then leave it to reach room temperature for however long you have, not more than a couple of hours.

Get a stainless steel or cast iron pan large enough for two chops, put some oil (preferably high smoke point) in it, turn the heat on high, and let it reach that temperature. Close the kitchen door and put the chops in. How often you turn the chops is preference but has an effect on browning, as does the thickness of the chops -- you want the exterior properly seared by the time the interior is cooked to your satisfaction. Near the end of frying, you can baste them with butter if you want, but watch out: it can burn. I pull lamb off at 55C; probe thermometers are the most effective route to consistence cooking.

Place the chops on a plate, garnish them with butter and herbs (this is purely preference; I love garlic, rosemary and thyme), cover them with foil, and let them stand for five to ten minutes before serving. Bear in mind that the internal temperature will rise 2-3C while they stand; you're aiming for 55C for medium-rare and 60C for medium by the end.

Note that you can use this recipe for pork chops, beef steak, pugs, etc, but the required temperatures will vary.

>>14033123
The bone looks like it's going to interfere with searing the meat, unless that photo is a lie and the meat you've got with you right now has the bone be small enough to not be protruding beyond the meat.

>>14035056
Why does coarse ground vs fine ground salt matter when pre-seasoning the meat? It's all going to absorb into the meat anyway.

>>14033175

cooked lamb yesterday with oregano and garlic. even my wife who doesn't really like lamb enjoyed it.

>>14035056
>Near the end of frying, you can baste them with butter if you want, but watch out: it can burn.
This is what I don't get. I throw the meat in at highish heat and let both sides sear for about 1.5-2 minutes each. Any less than that and the crust doesn't really form. At that point I have to take the meat out otherwise it's going to overcook. When are you supposed to add in the butter for basting? At the very beginning and baste the whole time? Do you take the pan off the heat after the 2 min sear per side and let it "rest" in the hot pan while basting? Won't that overcook it?

>>14036426
I only say that because 1) it helps avoid over-salting and 2) people are less likely to use dirt-cheap iodized salt.
In general, salt is salt is salt, but you have to buy one rung above the absolute bottom of the ladder to avoid the iodized stuff. Specifying coarse-grained generally means people will manage this.

>>14036461
>how do I get the chops to be fuly seared at THE SAME TIME as the inside is cooked?
This is the only tricky part. It's a result of the following factors:
1) how hot the pan/range is
2) the thickness of your chop
3) the starting temperature of your meat (i.e., did you take let it reach room temperature, and what is room temperature in your kitchen?)
4) how often you turn the chops
5) the material your pan is made of (ideally stainless steel or cast iron)
There are probably a few more that I haven't thought of off the top of my head. Just adjust one these things incrementally until the meat is seared at the right time, then stick to your formula.

>when do you baste? At the very beginning and baste the whole time?
As stated in the original post, I prefer to baste near the end to avoid burning. However, I don't usually baste. I don't find it makes that much difference, and I'm lazy.
>At the very beginning and baste the whole time? Do you take the pan off the heat after the 2 min sear per side and let it "rest" in the hot pan while basting?
No, you baste while frying it. As stated in the original post: When your internal temperature is correct, you take the meat out of the pan, put it on a plate (or something), apply condiments +/- butter, cover with foil, and leave to rest.

>>14036851
The question I'm trying to ask, anon, is that the cook times for your typical seared meat are extremely short. If I'm buying a steak or a lamb/pork shop that's less than ~2.5cm thick, I'm cooking it for less than 2 minutes per side. There is no "baste near the end" because the meat is only on the pan for like 4 minutes total. Are you only supposed to give one side of the meat a baste for like 30 seconds and then calling it a day? Butter-basted meat recipes are confusing to me, there's this weird doublethink going on where on one hand you're supposed to have real short cooktimes to avoid overcooked meat but on the other hand you're supposed to keep the meat in the pan for a long enough time for the basting to work but then at the same time you can't have the butter/aromatics in the pan for any length of time otherwise they'll burn.

>>14036892
How does four minutes not have an end? Just baste for the last minute or two. I don't even bother usually because I add butter when I rest it.

>>14036919
But then you're only basting one side of the meat since you add in the butter after flipping it. Or does that not matter?

>>14036941
I never said you should only turn the meat once.

>>14036949
I've been told by /ck/ multiple times that frequently turning the meat (every 20-30s, for example) is bad and that you should turn it once and be done.

>>14036957
I said how often you turn the meat is preference. Do what you like.

>>14036957
turning the meat frequently means the inside cooks faster but the outside sears more slowly
advice /ck/ gives is usually geared towards maximising sear at all cost