Could it be?! Two lamb chops for only $1.95?? If we convert this back to $US, that’s a measly $1.60!! I had to jump on the amazing deal especially considering how Australian lamb is supposed to be of a much better quality than that of American lamb.
So the key to making the perfect chop or steak, whether its lamb or cow, consists of two things. Firstly, all that talk about needing steak seasoning to make a flavorful steak is complete rubbish. What you really need is good sea salt and good coarse ground pepper. If you build a thin layer of salt and pepper onto each side of the steak, you can get this really crispy crust once it comes off the skillet. So the outside is crispy and flavorful while the inside is juicy and tender.
The second, and probably more important tip to making the perfect chop/steak, is actually something I learned from a butcher back in Essex, Britain. When the steak goes on the grill or pan, let it do its thing. Once you turn over the steak, that’s it. If you repeatedly turn it over back and forth, the juices will dry up. After following this rule, my steaks have come out perfectly each time.
So that brings me to today. I wanted to cook my lamb chop in all its glory of salt and pepper. I’ve always been fond of using pear with meat. If plum sauce is a regular accompaniment to steak, then why not pear? Actually, why not both together? And that’s precisely what I did. I made a plum reduction and soaked some fresh cut pears into the reduction so that the pear slices became tender and soft. The combination of the sweetness from the sauce and pear went very well with the savory meat.
Ingredients:
- Lamp Chops (I used lamb forequarter chops. Steak would even work in this case)
- Slices of fresh Pear
- 1 tablespoon of plum conserves (jam would even work)
- Sea Salt
- Coarse ground pepper
- Minced Garlic (optional)
- Drizzle of cooking oil
- 2 tablespoons of water
- Prepare your lamb by generously coating each side with equal amounts of salt and pepper. Rub the seasoning in so that it’s well into the meat. If you’d like, also rub in minced garlic.
- In a skillet, drizzle a tiny bit of cooking oil. When the pan is hot (medium heat), put in your lamb chops. The good thing about lamb is it doesn’t get as tough and dry as steak does when you overcook it. Turn over when the lamb chop seems halfway cooked on the first side.
- In a separate skillet, mix 2 tablespoons of water and 1 tablespoon of plum conserve and heat until the conserve begins to dissolve. Turn off the heat when the reduction starts to bubble. You don’t want it to get too thick. Add the pear slices and let them soak.
- When lamb is finished (remember, only turn it once!) plate and serve with the plum and pear sauce!
You should also check out:
- Cheddar and onion smashed burgers
- Faux cappuccino (coffee with glorified whipping)
- Panko-peppered chicken
- Vicky & William’s delicious dumplings
- Guest appearance: Cooking with Rachel
{ 2 comments… read them below or add one }
That looks sooo good
If only lamb were that cheap here in Canada.
That is really great recipe. I guess the plum sauce will offset any kind of sheepy smell – which some of us might be adversed to. Not me. I can eat anything …
Great tip on the steak-turning.