Well, I'm sure you saw this one coming; I did allude to cooking some lamb in my last post. Tuesday I went out and picked up a whole lamb loin with the intention of rubbing it, and cooking it on the grill. I went outside to get my grill fired up... but, then something happened: I walked by my cast iron skillet. I just can't stop using it. I have been cooking everything in this pan lately. Kris says that I am in love with it; I think she's right. So, I butchered the loin into seven beautiful chops, rubbed them aggressively with the rosemary salt and fresh cracked pepper. Got the skillet extremely hot on my outdoor propane burner and started searing the lamb chops. The instant they hit the pan an amazing aroma of rosemary wafted through the air. After about 3 minutes a side they took on a nice crust. I finished them off in a 350 degrees oven for about 5 more minutes. They were perfectly rare and had a beautiful fresh rosemary flavor.
Friday, December 5, 2008
Friday Night Food Porn
Pan Seared Lamb Chop with Rosemary Salt
Well, I'm sure you saw this one coming; I did allude to cooking some lamb in my last post. Tuesday I went out and picked up a whole lamb loin with the intention of rubbing it, and cooking it on the grill. I went outside to get my grill fired up... but, then something happened: I walked by my cast iron skillet. I just can't stop using it. I have been cooking everything in this pan lately. Kris says that I am in love with it; I think she's right. So, I butchered the loin into seven beautiful chops, rubbed them aggressively with the rosemary salt and fresh cracked pepper. Got the skillet extremely hot on my outdoor propane burner and started searing the lamb chops. The instant they hit the pan an amazing aroma of rosemary wafted through the air. After about 3 minutes a side they took on a nice crust. I finished them off in a 350 degrees oven for about 5 more minutes. They were perfectly rare and had a beautiful fresh rosemary flavor.
Well, I'm sure you saw this one coming; I did allude to cooking some lamb in my last post. Tuesday I went out and picked up a whole lamb loin with the intention of rubbing it, and cooking it on the grill. I went outside to get my grill fired up... but, then something happened: I walked by my cast iron skillet. I just can't stop using it. I have been cooking everything in this pan lately. Kris says that I am in love with it; I think she's right. So, I butchered the loin into seven beautiful chops, rubbed them aggressively with the rosemary salt and fresh cracked pepper. Got the skillet extremely hot on my outdoor propane burner and started searing the lamb chops. The instant they hit the pan an amazing aroma of rosemary wafted through the air. After about 3 minutes a side they took on a nice crust. I finished them off in a 350 degrees oven for about 5 more minutes. They were perfectly rare and had a beautiful fresh rosemary flavor.
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