This is how they came out

[Anonymous No.11343531]

lamb loin chops £19.99 / kg (0.25 kg £4.80)

[Anonymous No.11343539]

>>11343531
We told you to eat it raw!

[Anonymous No.11343542]

>>11343539
Maybe he thought you were talking about the green onions?

PoorsearOvercookedPapertowel/10

[Anonymous No.11343548]

It was my first time cooking lamb chops. I did well, into the pan with olive oil quite high, turned over twice. I would say it was medium-rare, there was red meat around the bone. Next time I'd like to get the fat cooked crispy if possible and have an even cook all the way through. I assume a lower temperature and longer cook. I will also begin making marianades next time after the boards advice.

[Anonymous No.11343549]

>>11343531
Is that an aborted mutant seahorse?

[Anonymous No.11343587]

>lamb
would rather eat shit

[Anonymous No.11343604]

>>11343548
>olive oil quite high
Don't use olive oil. Low smoke point, loses all its health benefits when you heat it up that high.

It looks like you might have had some moisture on the outside of the meat. Also, don't salt the outside of the meat before searing. You can season it after. I know it sounds contrary to everything you've been told but it can make searing easier. Pat dry your meat, then get a thin layer of oil on the meat not the pan, get the pan really hot, and place the meat in the pan. There are other ways to go about it but this works better for fatty pieces of meat at home.

[Anonymous No.11343825]

>>11343604
don't listen to this retarded anon, OP

[Anonymous No.11343887]

>>11343548
Use a hand torch to make it crispy next time

[Anonymous No.11343903]

>>11343604

>olive oil is bad for searing

ok, so far so good..

>not salting the meat can help achieve a better sear AND doesn't affect the end result, salting at the end is exactly the same

fuck, why are you giving advice? pat dry, salt heavily, let sit for 5-10 minutes, pat dry again, sear.

if you're going to argue against peppering before searing i'd say that's up to personal preference but you are flat-out wrong.

[Anonymous No.11343904]

>>11343531
>that price
fuck nigga you shop at whole foods?

[Anonymous No.11343922]

>>11343604
olive oil has a smoke point over 400F it has one of the highest smoke points of any cooking oils

[Anonymous No.11343930]

>>11343922
only when it's refined

[Anonymous No.11343932]

>>11343922

you're being pedantic, most people use EVOO like shit you use in salad dressings/marinades and for finishing food

[Anonymous No.11343943]

>>11343922
Even some high quality unrefined EVOO does too, but he's an amerilard buying italian mafia gutter oil so no, his won't.

[Anonymous No.11343957]

>>11343549
this

???

[Anonymous No.11343963]

>>11343943

explain what you mean by this.

cold pressed, unrefined EVOO is full of volatile organic compounds that like to turn acrid and start to burn at like 320. italian mafia oil that's been cut with cheaper refined oils will have a higher smoke point, not the other way around.

[Anonymous No.11343976]

>>11343904
>best quality seasonal lamb

[Anonymous No.11344380]

>>11343963

https://en.m.wikipedia.org/wiki/Smoke_point

Notice: Extra virgin, low acidity, high quality, 405F

[Anonymous No.11344388]

>>11343531
Looks like you cooked someone's placenta.

[Anonymous No.11344392]

>>11344388
No it doesn't.

[Anonymous No.11344478]

>>11344392
I know you just want me to ask "how do you know" so you can tell us and post pictures of cooked placenta. Well, go on.

[Anonymous No.11344498]

>>11344478
I would rather you hadn't have bothered my wonderful cooking thread with your asinine remarks tbqh lad.

[Anonymous No.11344536]

>>11344498
>wonderful cooking thread
>not obvious bait thread

[Anonymous No.11344550]

>>11344536
Wonderful cooking thread.

[Anonymous No.11344565]

>>11344550

[Anonymous No.11344575]

That look's like a Fish

[Anonymous No.11344587]

>>11343531
>Take picture of highly-magnified sperm cells
>color them to look cooked

You managed to utterly ruin a fine piece of meat. Hang your head in shame.