If you’ve read my past posts about meat and how leary I can be about under cooking things, I am proud to tell you that when I first started working with the chops, I knew they’d only need to be seared for a few minutes on each side. I added some onions to the mix and used a nice broth to delgaze all the goodness out of the pan when the chops were done.Īs you can see here with the lamb chops I bought, the meat much is darker red than any kind of beef. Of course I used plenty of garlic, some lemon zest and juice, a bit of fresh oregano, thyme and rosemary for this dish. You just have to use the right seasoning combination to bring out the rich flavor of it.Īs Richard says, “You can’t go wrong with rosemary and garlic on lamb.” And he’s right. Thanks to Richard, I learned that it’s all in how you prepare the meat. As I mentioned in my post, Roasted Leg of Lamb ~ the farmer's advice, my first experience with cooking lamb before that roast was not a good one. It just wasn’t something we were familiar with.
If you love baked lamb chops with roast potatoes and are a meat lover, you might want to check out my recipe on homemade char siew.Once again, Brookhill Farm has come through with a beautiful, farm-fresh meat that I was very proud to cook up and serve to my family.
#Baked lamb chops without searing free#
In fact one can be adventurous and feel free to try out any seasonings but the basic extra virgin olive oil, salt and black pepper will never go wrong. Leave ample space around the potatoes also ensures it does not turn soft and soggy, which usually happens because crowding vegetables when baking creates a steaming effect. And stand the potatoes on its base (see picture below), so each piece gets a crispy crust around the edges. I want to make sure the potatoes and the baked lamb chops are ready at the same time–an ‘efficient’ way of preparing dinner. I’d also suggest cutting the potatoes into bite sized chunks as bigger chunks will take a much longer time to cook. So I’ve been placing rosemary herb leaves over the ingredients and simply love the rosemary herby aroma while waiting for my dinner to be cooked. I’ll let you be the judge.Īs for the rosemary herb, a friend taught me to grill steaks with rosemary stalks layered over the meat. Well, while I love this garlicky flavour, I also love the version without garlic, it’s really hard for me to say which tastes better. I rubbed it on the lamb chops before it’s been baked. However in this recipe, I tested it out with garlic, another of my favourite ingredients. I’ve always love my food to retain its authentic flavours, thus my all-time go-to seasonings are really just the basic extra virgin olive oil, salt and black pepper.
Marinate on the meat does not penetrate the cells in red meat and cannot be fully absorbed. The same study advise to oil the meat only before cooking it and seasoning once it is cooked. In fact, according to that study, salting raw meat draws out its moisture and dehydrates the meat, and thus making it tough when you cook. There are also studies out there that suggest marinating or seasoning the meat in advance for an extended period of time does not help really enhance the flavour.
Many recipes out there suggest marinating the meat for at least 30 minutes to 4 hours in advance, searing the meat on the fire before popping in into the oven.
#Baked lamb chops without searing full#
When you baked the lamb chops, it is true that the meat is less crispy on the outside but the end result of the baked lamb chops is so full of flavour, tender and juicy.
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