One of the promises that I have listed to keep this year is to try out new recipes [Refer post 2]. To add a seriousness to it I have decided that on a minimum I will make one such attempt per month. Clearly I am no Julie Powell
who completed the challenge of cooking all the 524 recipes from Julia
Child's cookbook titled "Mastering the Art of French Cooking". While I
admit I haven't read Julie Powell's book nor her famous blog where she
wrote about her trials and errors, based on the movie Julie & Julia
it looks like when she undertook the Julie/Julia Project she loved
cooking and already had some skills in the kitchen. As I am not as much
of a cooking enthusiast the low cap that I have self imposed can be
forgiven. At the same time for having already begun on this journey so
soon my determination should be applauded.
Wanting to start with an uncomplicated yet delicious recipe requiring little expertise, I choseGrilled Pan-fried lamb chops.
How I did it?
I followed Giada De Laurentis' recipe from foodnetwork.com but substituting thyme with mint leaves and adding juice of half of a lemon when making the marinade. For pan frying I used a little canola oil letting a tablespoon of butter melt into it before placing the lamb chops. I used shoulder lamb chops which are a bit harder. Since I wanted them well done, I cooked both sides of the chops for 10 min each. I served the chops with based potatoes and boiled peas with a dash of butter.
Notes on cooking technique.
My first comment on the final outcome is that I should have made either more portions of the chops or served an appetizer before, as one piece was not filling enough. Secondly, it turned out that in my first attempt I had employed a cooking time of 15 min on each side which was more than necessary and made the meat slightly firm. When I remade this dish a couple of days ago, based on directions given on ehow.com I first fried each side for 5-6 min. But I found that the meat remained undercooked. Frying each side additionally for 5 min on high flame made it just right. The meat was cooked through as well as slightly tender.
My husband's verdict.
His rating for the dish: 7/10 which for me equals "not bad". He was happy though I made an effort.
This is how the Pan-fried lamb chops came out looking:
Wanting to start with an uncomplicated yet delicious recipe requiring little expertise, I chose
How I did it?
I followed Giada De Laurentis' recipe from foodnetwork.com but substituting thyme with mint leaves and adding juice of half of a lemon when making the marinade. For pan frying I used a little canola oil letting a tablespoon of butter melt into it before placing the lamb chops. I used shoulder lamb chops which are a bit harder. Since I wanted them well done, I cooked both sides of the chops for 10 min each. I served the chops with based potatoes and boiled peas with a dash of butter.
Notes on cooking technique.
My first comment on the final outcome is that I should have made either more portions of the chops or served an appetizer before, as one piece was not filling enough. Secondly, it turned out that in my first attempt I had employed a cooking time of 15 min on each side which was more than necessary and made the meat slightly firm. When I remade this dish a couple of days ago, based on directions given on ehow.com I first fried each side for 5-6 min. But I found that the meat remained undercooked. Frying each side additionally for 5 min on high flame made it just right. The meat was cooked through as well as slightly tender.
My husband's verdict.
His rating for the dish: 7/10 which for me equals "not bad". He was happy though I made an effort.
This is how the Pan-fried lamb chops came out looking:
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| Pan-fried lamb chops for dinner |
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