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rob, Sun 1 Apr 2001, 1:00)
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Maybe !I think that's gonna be my new schtick, making the perfect lamb chops, I reckon covering them in umami paste would work well.
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G/PP 💩💩💩💩💩€, Mon 25 Feb 2013, 10:54,
Reply)
Cook them as a rack of lamb. You can get them how you want them before cutting them into chops.
(, Mon 25 Feb 2013, 10:57, Reply)
I've never had them done like that,but I always wonder if you do them like that, if you get enough maronaid/coating/char/whatever on an average-bite basis.
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G/PP 💩💩💩💩💩€, Mon 25 Feb 2013, 10:59,
Reply)
Unless you get a cooking syringe (about £5) and inject the marinade directly in to the meat.www.amazon.com/Marinade-Injector-Syringe-Cooking-Poultry/dp/B008Y9GS7S
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Fucking hell Jeff I am not a robot, Mon 25 Feb 2013, 11:01,
Reply)
Start them on the narrow side fat down in a hot pan to render the fat and crisp it up, should take about 8 minutes.Then 3-5 minutes on each side, dependent on how well cooked you want them.
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Fucking hell Jeff I am not a robot, Mon 25 Feb 2013, 11:00,
Reply)
Wouldn't you have to hold them upright for that inital part? I bet you some kind of toast-holder type device would work.(
G/PP 💩💩💩💩💩€, Mon 25 Feb 2013, 11:07,
Reply)
Good thinking !(
G/PP 💩💩💩💩💩€, Mon 25 Feb 2013, 11:35,
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