If you are not careful, a griddle will thoroughly char thick cuts of meat before it cooks them through. But that is no reason to concede defeat: the griddled flavour is worth having. One answer is to start your lamb chops, say, at high heat for a minute or so on each side, before turning the flame low; a better method, I think, is to finish the cooking in the oven.
4 lamb chops
2 cloves garlic
Salt and pepper
Sprig rosemary
Olive oil
Chop and then crush the garlic with a little salt until it becomes a pulp. Strip the leaves from the rosemary, and chop them or whizz them in an electric vegetable mill. Mix with the garlic, pepper, and a little olive oil to form a paste; spread it on the chops.
Heat the oven to gas mark 6/200 C. Heat a griddle pan over a high flame, then grill the chops for about a minute each side, or until browned and striped with griddle marks. Put them on to a roasting tray, and finish cooking them in the oven for about eight minutes.
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