Perfect Lamb Chops - 5 Do's & Don'ts | Christine Cushing

[Music] hi I'm Christine Cushing and welcome to another helping of my favorite foods today I want to share with you my five do's and don'ts of perfecting lamb chops in a pan no oven no grill let's get going I had to make for you lamb chops at some point being Greek I mean it's our national sport eating lamb chops so my first do and don't is definitely a don't and I want to show you this beautiful rib chop so this is basically your when you get rack of lamb this is where it comes from now what you don't want to do is French the rack or French the chops what does frenching mean frenching is so this is the actual I of the meat that you're having all of this beautiful meat that you see here it is covered in some fat but look at all of that that would all be scraped off when it's frenched so you have this beautiful pristine bone so it looks like a lollipop I mean seriously don't number two you see I have a cast iron pan going here I have not put any oil in it so that's the don't number two lamb is very different to let's say beef which is another red meat and it is it tends to carry its fat on its outer layer on the outer layer so if you can have a look close at these chops you're gonna see that there's not much marbling in it so it's easily to dry them out but they do have this beautiful fat on the outside so I'm gonna use that fat to actually cook the chops as opposed to adding more oil because really I'm just gonna waste the oil if I add it okay today I'm sticking to the two medias sort of the the best chops in my opinion so the rack which is the rib chop and the loin which is a little bit further down and that's the t-bone it's just really like a t-bone steak okay they're super meaty now while my pan gets hot I'm gonna season them with salt and pepper because I've been touching them a lot I'm gonna take out some salt put it into another vessel you want to be really careful of that and not keep putting my hands back into this because I'm gonna be touching the me so salt and pepper and on both sides do use dried herbs before you're gonna cook so the only time that I use dried herbs is I have two exceptions this is a combination called AB de Provence which is like six or seven herbs that are dried or the Greek oregano I can go either way I'm gonna go with the herb to Provence but either way those you want to put on before you cook them here also you would put on things like spice blends so cumin coriander all that sort of thing or any of the woody herbs that you're gonna use like rosemary or thyme those need to be cooked so I would put them on now so I'm just gonna repeat this on the backend of these patting it down because remember I don't have any oil here so I want to make sure those herbs stay in now because we talked about that whole lamb has fat on the outside what I'm gonna do because I don't have any oil in the pan is I'm gonna sit them on that fat cap sideways and they're gonna start rendering some of that fat okay so I started with them fat side in so they're basically standing up my don't number four is do not use super high heat so because the fat is quite prominent on the lam you don't want to burn it and you don't want to be frying your chops you want them to cook moderately because to me it's about rendering that fat on the outside and at the same time getting that perfectly cooked inside which I like it to be medium some people like lamb medium-rare I personally don't prefer it I go I mean in Greece they do it well-done and somehow it's still amazing because they do it on the barbecue and they do it over charcoal it's amazing so this is kind of a medium-high heat right now now look what happens see I've started to render that fat check that out you see already it's starting to render down and you'll see now I can turn my chops flat and start to sear them on both sides because I've got fat in the pan [Music] the other big thing is not to overcrowd the pan that's an extra that's a bonus don't don't crowd the pen that's not one of the official five when you crowd the pan you basically start steaming it so here you see how I have space in between everything that's the perfect amount of cuddling in this pen you don't want to get any more than that all this one look at that fizzling now we're doing a little dance freak then I'm not gonna break any plates OPA okay the other thing that's very important here is knowing when they're cooked so I'm gonna show you a way just with your hand that you can tell these are pretty much medium some are a little bit medium well so coming close so I can show you that I know is medium well this guy over here you come in here there's more give that's medium maybe more towards medium rare so when they're starting to I realize that they're cooking I'm gonna stand them up to render more of that fat so they don't overcook all right they are done look at the color on these beautiful and I'm gonna serve them on this great board the official smell test keep in mind salt pepper herb de provence that's all that's on here right now not even olive oil nothing do do's and don'ts number 5 officially so do not pair your lamb with rich flavors what I like to do and what I think is great is you want to contrast that flavor so things like fresh herbs I'm gonna put some beautiful chopped fresh mint dill is also fantastic citrus other fruit that are delicate mustard also is great what you don't want to do is serve a rich buttery sauce on lamb I've never been able to understand that it's rich it's a richer flavor than beef so why am I gonna put a whole bunch of butter or make a butter reduction sauce on my lamb it makes absolutely no sense here's the last couple of things I wanted to share with you about do's flavor-wise so there's two options here I've got some vin Cotto that's what this is this is essentially grape must that's cooked down it's got a similar composition so grape must is the basically the fruit before it's turned into wine similar composition to balsamic vinegar only I find it's not as sour and it's not sweet it's just really taste like a concentration of grapes other option is some pomegranate molasses this one is a little a bit more on the sour side and you really get a slight bitterness from the pomegranate also fantastic so I'm just gonna drizzle a little bit of that but I have one more thing that I had to do I could not resist just some roasted grapes look at these all I did was roasted them for a couple of seconds look at that gorgeous flavor so this is what I'm talking about the dews are we ready to make some art this is it [Music] if I was in Greece or if any Greek saw me right now is watching me right now I'm about to get slapped in Greece because of the two things you can put on lamb chops oregano and lemon that's it salt pepper those are your guineas but other than that done but look how beautiful this is I can already smell those great aromas a little bit more of the fresh mint so this is the do you want to do these fresh herbs at the end where they're gonna really pick up although from the warm juices they're gonna carry that and you're not killing it so come on how good does that look today's I do okay no cutlery required here this is strictly a hand operation look at that golden amazing beautiful [Music] phenomenal that's it that's all I'm gonna say finger looking good thank you for joining me on another helping of my favorite foods please subscribe share the wealth of this channel help me grow it see you next time on my tier foods bye bye

Channel: MyFavouriteFoods ChristineCushing

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Id: 1X8fUEU8JHk

Length: 9min 39sec (579 seconds)

Published: Thu Jan 10 2019