Recipes from two guys who have always loved cooking.
Lamb is expensive. But soo good. My roommates and I decided to treat ourselves with some lamb chops. With something like that, you don’t want to do much. Keep it simple, and focus on doing it perfectly. So let’s cook some steaks while keeping in mind some things people over look when making any steak.
You’ll Need: Lamb Chops, I prefer bone in. My steaks were about 1.5 inches thick.
Mint Sauce Ingredients:
Minced mint leaves, about 1 cup
3 tablespoons of vinegar
3 teaspoons of sugar
Juice of quarter of lemon
Mix all those ingredients for the mint sauce in a bowl, cover and let sit in the fridge for a day. This is the base for our pan sauce.
Now you want your steaks to be room temperature before you fry them up. So plan accordingly; I always have my steaks sitting out, dried, for at least an hour.
To Season or not to season? I think it depends. From my experience, if you’re frying at medium high, go ahead and salt and pepper. If you’re going for a fast sear on high, hold the pepper. It tends to burn so you can keep it til the end. Here, we’re going to do it on medium high because they are thick steaks.
I always have a cookie sheet in a heated over at 400 F. Why? I don’t want to dry out my steaks, but I don’t want it to be too raw. The oven can take care of this, distributing heat a lot move evenly and gently than a blazing pan.
Let’s jump in, in a heated pan on medium high, add olive oil, about 2 rounds of the pan. Let the oil heat. You can check if it’s ready by using a wooden utensil; if there are bubbles forming around it, it’s good to go. Through the steaks in, and cook each side until golden brown. Flip it, take a look at it. It’s all good. No worries. Just try not to puncture it.
If you pinch you’re your thumb and pinky together, the muscle tension under your thumb is about the same tension as well done. Similarly, if you pinch your thumb and index finger together, the tension formed at the muscle below your thumb about rare. Everything between, is between. That’s how I gauge steaks. Usually though, it’s a good idea to throw your steak in the oven for 2 – 5 minutes to get a medium rare or medium. But this completely depends on how your cooked it in the pan, and how thick the steak is. Mine were thick, and I wanted it medium rare. So I threw it in the oven for 1 minute.
LET YOUR STEAK REST ON A COLD CUTTING BOARD. Just leave it there while you make the sauce.
For the sauce: in the same pan you fried the lamb, add about 1/4 cup of the mint mixture to the pan, without the excess liquid. Sauté for about 30 seconds, and deglaze with beef stock and the drippings from the cutting board. Reduce slightly for about a minute, and taste for seasoning. And that’s it. Top it on those beautiful lamb chops. I served it with a quick exotic mushroom ravioli (will post about it later) to start, and roasted cauliflower and ribbons of eggplant. Dress with olive oil, and chopped garlic–> roast until tender.