Cooking with Jonny69: A big fat lamb chop

Jonny69 · 05-09-2008, 15:38

I cooked a killer lamb chop a while back and yes, I know I should have posted it on here when I did it. I picked it up off the butcher's counter reduced, it was one of those bits of meat that caught the corner of my eye as I walked past. A small amount of saliva forced its way out the corner of my mouth and I knew it had to be dinner. It's a thick bit of meat, about 3-4cm thick and all the better for it.

I prepared the chop by stabbing it with a sharp knife and stuffing it with fresh rosemary from the herb box, slithers of garlic, salt and pepper:

Then under a very hot grill to really sear the outside and add loads of flavour but leave it pink in the middle. It can then stand in foil for about 10 minutes:

I overdid it slightly but it was still very good. I served it with potato rosti and home made ratatouille I had in the freezer ready to go:

Pick out the rosemary before you eat it, and let those rostis soak up all that meat juice

Flibster · 05-09-2008, 16:06

Mmmmm... Lamb...

Ate out a couple of weekends ago to celebrate kim's new job.

Ended up at a Outback Steakhouse and instead of a steak *rare for me not to have cow* I had the Long Reach Lamb Chops - except not the chops - the full rack of lamb. Cooked rare. Was absolutely beautiful. Cooked on the outside 1/8" then purple throughout the rest of the meat. Oooooh.

Tak · 05-09-2008, 17:26

Ooo that looks lovely!

Will · 06-09-2008, 09:23

Amazingly I had lamb chops last night!

(I had 4 though

) Looks great, that's exactly how I do mine

I love it when the fat goes all crunchy and delicious!!!

Glaucus · 06-09-2008, 15:39

Looks good and glad to see the underrated rosti make an appearance. Rostis are great...

Jonny69 · 06-09-2008, 18:43

Rosti is totally under rated, I agree. It's that potato side that fits when other potato sides don't

Belmit · 06-09-2008, 19:58

I think I need to get in touch with my potato side.

Gnat · 06-09-2008, 20:22

Quote:

Originally Posted by Jonny69

Rosti is totally under rated, I agree. It's that potato side that fits when other potato sides don't

do you make them, or buy them?

Are they easy to make?

Jonny69 · 07-09-2008, 16:35

Make them. Grate a potato onto a tea towel. Wrap up int he teatowl and wring the liquid out of it over the sink, salt pepper and a little oil and bung in the oven for 25 minutes at 200 until golden and crispy

If you don't wring the liquid out it goes a bit soggy, same as hash brown.

lostkat · 07-09-2008, 16:51

Looks absolutely lovely Johnny. I keep meaning to make a rosti. I really like them but never remember to do them with things.

05-09-2008, 15:38	#1
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Cooking with Jonny69: A big fat lamb chop I cooked a killer lamb chop a while back and yes, I know I should have posted it on here when I did it. I picked it up off the butcher's counter reduced, it was one of those bits of meat that caught the corner of my eye as I walked past. A small amount of saliva forced its way out the corner of my mouth and I knew it had to be dinner. It's a thick bit of meat, about 3-4cm thick and all the better for it. I prepared the chop by stabbing it with a sharp knife and stuffing it with fresh rosemary from the herb box, slithers of garlic, salt and pepper: Then under a very hot grill to really sear the outside and add loads of flavour but leave it pink in the middle. It can then stand in foil for about 10 minutes: I overdid it slightly but it was still very good. I served it with potato rosti and home made ratatouille I had in the freezer ready to go: Pick out the rosemary before you eat it, and let those rostis soak up all that meat juice __________________

05-09-2008, 16:06	#2
Flibster Moonshine Join Date: Jul 2006 Posts: 3,388	Mmmmm... Lamb... Ate out a couple of weekends ago to celebrate kim's new job. Ended up at a Outback Steakhouse and instead of a steak rare for me not to have cow I had the Long Reach Lamb Chops - except not the chops - the full rack of lamb. Cooked rare. Was absolutely beautiful. Cooked on the outside 1/8" then purple throughout the rest of the meat. Oooooh. __________________

05-09-2008, 17:26	#3
Tak L'Oréal Join Date: Jul 2006 Location: Portsmouth Posts: 9,977	Ooo that looks lovely! __________________ The look on your face when a toddler rips out your heart and shows it to you? Priceless.... For everything else, there's FWOOSH!

06-09-2008, 09:23	#4
Will BBx woz 'ere :P Join Date: Jan 1970 Posts: 2,147,487,208	Amazingly I had lamb chops last night! (I had 4 though ) Looks great, that's exactly how I do mine I love it when the fat goes all crunchy and delicious!!! __________________ *No No!*

06-09-2008, 15:39	#5
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Looks good and glad to see the underrated rosti make an appearance. Rostis are great... __________________

06-09-2008, 18:43	#6
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Rosti is totally under rated, I agree. It's that potato side that fits when other potato sides don't __________________

06-09-2008, 19:58	#7
Belmit The Mouse King of Denmark Join Date: Jul 2006 Location: The Winchester Posts: 6,476	I think I need to get in touch with my potato side. __________________

07-09-2008, 16:35	#9
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Make them. Grate a potato onto a tea towel. Wrap up int he teatowl and wring the liquid out of it over the sink, salt pepper and a little oil and bung in the oven for 25 minutes at 200 until golden and crispy If you don't wring the liquid out it goes a bit soggy, same as hash brown. __________________

07-09-2008, 16:51	#10
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Looks absolutely lovely Johnny. I keep meaning to make a rosti. I really like them but never remember to do them with things. __________________ Oooooh Cecil, what have you done?