Wednesday, May 21, 2008

Rosemary Lamb Chops...

- Salam... Ni dinner Jumaat lepas before kami sekeluarga bercuti di Penang. Terasa nak makan lamb chop tapi gaji tak masuk lagi. Memandangkan oren yang banyak di dapur, saya pun mulalah experiment saya. Alhamdulillah, sedap juga. Saya makan dengan homemade mashed potatoes, boiled broncolli & carrots serta instant cream soup with dinner roll. Memang lengkap la malam tu, terasa macam mata hitam dah jadi biru. Resipi dari So far, resipi-resipi yang saya cuba dari website ni tak pernah gagal. Cubalah. Sesekali tukar selera, apa salahnya...

Rosemary Lamb Chops

1 cup orange juice mixed with 1 cup pineapple juice (Saya tak guna pineapple juice sebab takda)
4 stems of fresh rosemary (saya guna dried rosemary)
2 cloves chopped garlic
1 medium onion (finely chopped)
1/2 teaspoon table salt
1 teaspoon ground black pepper
1 teaspoon dried thyme.

1. Mix everything except the rosemary together. Reserve about 3/4 cup of the resulting mixture for creating the sauce later.
2. Pour the unreserved mixture into a large resealable plastic bag and position two to four lamb chops into the marinade. Sandwich the fresh rosemary between the chops and reseal the bag (working as much air out as possible).
3. Place the bag on a plate into the refrigerator to marinade for at least one hour and no more than four. The pineapple juice contains enzymes that will tenderize the lamb by breaking down the protein structures. Marinating too long may result in an undesirable mushy texture.
4. After marinating, remove the lamb from the bag and pat dry with a kitchen towel or paper towels. You can leave any herbs or onions left sticking to the surface of the chop for caramelization and inclusion in the sauce.
5. Heat a large pan with one to two tablespoons of high quality extra virgin olive oil (the type that doesn't smoke at low temperatures). The amount of oil will be dictated by the dimensions of your pan. You want just enough oil to evenly coat the pan when the oil is hot. Once the oil is up to temperature (the oil flows freely, the surface of the oil shimmers, and the edges begin to emit slight wisps of smoke), place the lamb chops into the pan without crowding. Leave the chops alone for four minutes.
6. After another four minutes, measure the internal temperature of each chop. Remove them if they have hit 140°F (60°C). If your chops are thicker, then simply pour the reserved marinade mixture into the pan and allow the chops to simmer over medium to medium-low heat until they reach 140°F. (Check the temperature every minute to two minutes.)
7. After the chops have been removed, bring the heat up to medium-high and deglazed the pan with the reserved marinade. Just use a wooden spoon to scrape up any little bits on the pan. They should come off in the boiling liquid.

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