LAMB CHOPS
Born from the Lazio region, this recipe is perhaps one of the best known and appreciated, so much so that it is now famous in kitchens throughout Italy. The name comes from the fact that, as soon as they are cooked, they are eaten with the hands, burning your fingers. To cook the perfect chops, here are some tricks to follow...
Cut them to a height of at least 1 centimeter: too low they tend to dry out. Keep the ribs at room temperature before cooking: this is to avoid a thermal shock between the fridge and the hot plate that would harden the meat. Dab them with kitchen paper to remove moisture residues and allow uniform cooking. Grease the chops with a mixture of oil, garlic and rosemary and put to marinate for at least half an hour. Cook for at least two minutes and, before turning, check that the meat is golden brown and has the classic brown streaks, a sign that the cooking has taken place correctly. Keep a lively flame, but not too strong: always check that there is no water on the plate, it would mean that the temperature is too low. Also beware of smoking: if you realize that it is excessive, it means that the temperature is too high. Turn the ribs without using tongs or other tools that can pierce it: in this way the liquids that make it soft would come out and the result would be a dried and stringy meat. After turning the meat, cover the top with aluminum foil: you will avoid the dispersion of juices that contribute to making it soft. The lamb chops lend themselves to be prepared in many ways, today's is a simple recipe.
Ingredients
Lamb chops 20 Extra virgin olive oil 2 tablespoons Ham fat 50 g Garlic 1 clove Rosemary 4 Marjoram 4 Thyme 1 Salt to taste Pepper to taste
Preparation
Prepare a beaten with ham fat, garlic, rosemary, marjoram and thyme. Place the grill on the fire and let it red-hot. Meanwhile, place the grill on the fire and let it red-hot. Pass the chops in the oil and place them on the grid. Cook for 3 minutes on the side and season with salt and pepper. Remove the grill from the heat and spread the beaten on the ribs on both sides with the help of a knife. Put the ribs back on the grill continuing cooking for another 1 minute and serve hot.
Born from the Lazio region, this recipe is perhaps one of the best known and appreciated, so much so that it is now famous in kitchens throughout Italy. The name comes from the fact that, as soon as they are cooked, they are eaten with the hands, burning your fingers. To cook the perfect chops, here are some tricks to follow...
Cut them to a height of at least 1 centimeter: too low they tend to dry out. Keep the ribs at room temperature before cooking: this is to avoid a thermal shock between the fridge and the hot plate that would harden the meat. Dab them with kitchen paper to remove moisture residues and allow uniform cooking. Grease the chops with a mixture of oil, garlic and rosemary and put to marinate for at least half an hour. Cook for at least two minutes and, before turning, check that the meat is golden brown and has the classic brown streaks, a sign that the cooking has taken place correctly. Keep a lively flame, but not too strong: always check that there is no water on the plate, it would mean that the temperature is too low. Also beware of smoking: if you realize that it is excessive, it means that the temperature is too high. Turn the ribs without using tongs or other tools that can pierce it: in this way the liquids that make it soft would come out and the result would be a dried and stringy meat. After turning the meat, cover the top with aluminum foil: you will avoid the dispersion of juices that contribute to making it soft. The lamb chops lend themselves to be prepared in many ways, today's is a simple recipe.
Ingredients
Lamb chops 20
Extra virgin olive oil 2 tablespoons
Ham fat 50 g
Garlic 1 clove
Rosemary 4
Marjoram 4
Thyme 1
Salt to taste
Pepper to taste
Preparation
Prepare a beaten with ham fat, garlic, rosemary, marjoram and thyme. Place the grill on the fire and let it red-hot. Meanwhile, place the grill on the fire and let it red-hot. Pass the chops in the oil and place them on the grid. Cook for 3 minutes on the side and season with salt and pepper. Remove the grill from the heat and spread the beaten on the ribs on both sides with the help of a knife. Put the ribs back on the grill continuing cooking for another 1 minute and serve hot.
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