So I went to the grocery store, and of course it being 4th of July Grilling was on my mind. I figured there would be good cheep loss-leaders on Steak like there always is on a long weekend.But alas, no luck. There really weren’t any Steaks that seemed worthy of purchase.
There were however some beautiful lamb loins chops. I realized it has been far to long since I have grilled up some lamb, so I picked em up dreaming of some nice marinated Lamp grilled lamb chops.
But now I am having second thoughts. a grilled chop is a fine fine thing, but these ones stared into my eyes begging to be a pan job with a nice brown crust, rare center and a yummy sauce, I’m thinking maybe Balsamic, definitely some fresh herbage.
It has been decided they are being eaten today, so as long as I make another shopping trip to get some grillin meat by Monday, the gods of grilling can’t be too offended by my selfishness and failure to grill on this holiest of meat weekends, can they?
That pan sear sounds delicious! I’d go with that for the chops and get something else to grill Monday.
We are making full use of our grill this weekend. Last night we had Chipotle Lime Flank Steak, tonight is going to be Grilled Salmon, Sunday will be a Hoisin Glazed Pork Tenderloin, and Monday is Nathan’s hot dogs.
Few things taste more sublime than a deftly charred lambchop.
Get your grill as hot as it will get. Sear your lightly oiled, seasoned and room temperature chops until you see a little black. This may take less than a minute per side, maybe two. Let them coast in a warm oven, say 250 degrees or less, until you get the rest of dinner ready, 10 or 15 minutes. A meat thermometer comes in handy here. You’ll end up with a delicious crust coddling a warm red center.
If you’re using charcoal and don’t want to waste all that heat, give some porkchops and jumbo shrimp and salmon filets and corn on the cob a similar treatment, then eat like a king for a few more days. Gentle reheating is not a problem.
Or you could pan fry those suckers like you want to. But still.
I find that the other way around works better. 20 minutes to 1/2 hour in a 275 degree oven then onto the grill or smoking hot pan for 1 or 2 minutes per side.
