Can you tell which was cooked for 30 mins at 60C?
The scene is set to cook the perfect lamb chops, which I shall serve with a foolproof Greek salad, which I’ll deconstruct that another time.
The first thing is to ensure you have good meet. For their tiny size and lack of fat I prefer “Frenched” lamb chops or a rack. But others may prefer the cheaper more fatty chops. It doesn’t really matter as long as they are from lamb and of good quality. Fortunately in Australia we are blessed with excellent lamb even in supermarkets.
Usually I’d stick the chops on a blazing hot griddle. And if I’m lucky, I’d remove them early enough to be rare. I’d then rest them for about ten minutes before serving. This method can be hit and miss. Sometimes the lamb is a little undercooked, sometimes a little overcooked. Getting the perfect pink centre can be tricky, especially if you are cooking for a large group.
But I’ve been learning how I can cook meat either in a low oven (Heston Blumenthal will cook a big steak for 18 hours at 50C)
Then I slapped them on a smoking griddle for less than 30 seconds each side – enough time to leave nice brown stripes and to caramelize the meat slightly. It’s called the Maillard reaction and has nothing to do with sealing the flesh, which simply doesn’t happen when you apply heat to any flesh.
You could do the same on a BBQ which will ensure perfect results each time.
So, was there any difference between the chops? The chops that had been cooked entirely on the griddle leaked juice while they were resting. If anything they were a little drier than the slower cooked chops. The slow cooked chops were slightly more moist and leaked no juice. We were both impressed with the results.
And the answer to the above question? The two chops of the right were cooked slowly; the one on the left entirely on the griddle.
Tonight’s experiment: tuna steaks.
Lamb chops go into the oven.
25 minutes later…ready for the griddle
I have to admit that I prefer just to scald them on the frying pan (am yet to purchase the cast iron grill pan of my dreams), but perhaps I’ll try this method next time? I’m glad it only took you 30 minutes though, I don’t think I’d want the oven on for 18 hours straight!
Can’t wait to see what other experiments you try
Very interesting. I’ve only cooked lamb chops on the grill but this sounds like it’s worth a try.
It is worth it, especially if you are doing a large batch.
I’ve been running similar experiments with American-style pork ribs – at 70 degrees for between 2 and 6 hours in the oven, and then finishing on the barbecue to crisp up the edges. At 70oC for 6 hours, the rib meat is so soft that it has practically turned to jelly. I can’t imagine what 18 hours would do.
Phil, Sounds good. I suppose whether you want 50, 60 or 70 must depend on how rare you want it. I’m just trying it out with a whole eye fillet at 60.
thank you that looks yummy…must try it out…….please come and read our Indian chef columnist-Pratap Chahal- who works at the Cinnamon Club and the Orrery…and who likes to write and photograph delicious food as well as spill some recipes…and insights into working with Gordan Ramsay and more…he just ate at Heston Blumenthal’s acclaimed Michelin restaurant, The Fat Duck. Please do come and bring your taste buds…to
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Everyone has presented excellent ideas but no one has mentioned baked lamb chops sprinkled with a hint of garlic at 350 degrees and a bit of Goya seasoning for 15min on each side. Is baking a lamb chop thinking outside the box?