Stove-Top Lamb Chops

hi I'm Josh Ozersky funny how calm I am here looking at a lamb rack thinking about lamb chops for me there is no way I am ever going to take this object as beautiful as it is and serve it as a lamb rack I don't like a lamb rack for the same reason I don't like prime rib I like crusty brown surface I like the my yard reaction I like salt and pepper and crustiness and browning this and fattiness that's what I want and I'm not going to get it in a lamb rack so I'm going to take it and I'm going to cut it into individual chops now when you look at this you may say to yourself well wait this doesn't look like a lamb chops where is the bone where is the little pink ruffled stocking that a lamb chop wears when it feels dainty the sad situation is that a lot of grocery stores and butchers and so forth they they take this fat here and this meat and they cut it off they reveal the bone that's called frenching it I want to make sure that I get as much of the delicious lamb fat as possible because my favorite meat is lamb fat so very simple you take some olive oil you put it in a little pan like this you pour a lot more on than you're actually going to need you throw in some rosemary you throw in some garlic I've taken the liberty of chopping up some little garlic's that goes in there too because we like to have everything be super garlicky just on general principle in like one second this is going to be basically more flavored with rosemary and garlic than it would be in ten years of sitting in a pretty little jar now if I wanted to I could strain this out and in fact I'm going to do that because at the high heat that I'm going to cook this lamb top out the little garlic's would turn into black nasty little bits and the rosemary would be I don't know God knows what so I'm going to put it in here we put in some good olive oil like this the important thing is that no matter how much hot oil you get splattered by or how badly you cook the important thing is that there's always plenty of salt that the edge of the chop always gets salted as well as both sides you get some nice fresh rosemary on the top itself I am cooking these to get nice and crusty on one side and once I do that I'm going to flip them and I'm going to cook them for a little bit on the other side now I believe you got to get that one side the side that the people see that's got to be the super crusty side so like 70% of the crust should be on that one side you should basically just be finishing it on the other side okay my lamb chops are cooking they're nice and salted this turns look at that perfect this turns unsurprisingly perfect as well let's get this guy will it be nice I think it is even more beautiful this meat is almost done it comes out of the pan that goes down on the plate one thing that I like to do whenever possible is to is to crust up the edges to crust up that edge fat this one I'm saving for myself for later and before the fire alarm starts in I'm going to garnish these Beach with a little bit of this fresh chopped rosemary of course it wouldn't be lamb chop time without a goodly sprinkle of salt for good measure so those are your lamb chops I'm Josh Ozersky thanks for watching and come back again to eHow calm you

Channel: cookingguide

Views: 209,344

Rating: 4.4175334 out of 5

Keywords: cooking, technique, josh ozersky

Id: D_rnlMX0T3I

Length: 4min 13sec (253 seconds)

Published: Tue May 19 2015