Broil Lamb Chops

http://www.howtocookmeat.com

Steps to Broil Lamb Chops

Bring the lamb chops up to room temperature. Meat should always be cooked from room temperature, as it cooks more evenly that way. Looking at the rib chops in the picture, you will notice that there is not a lot of meat on the rib bone. In truth, it is mostly fat. You may remove that fat, and I normally do for roasts. But for these little broiled chops I decided to keep it on. After all, there is at least one small bite of meat in there, albeit surrounded by fat.

Season the lamb chops with salt and pepper. Lamb is a flavor that you will be unable to find in any other animal. And it will be hard for you to taste if you cover it up with a lot herbs and spices. Lamb does go well with a few herbs, listed up on the right. But as far as broiled lamb meat goes, it is best to simply season with just sea salt and fresh black pepper. Lamb is unique in that it is a strong flavor but it is also fragile and must be seasoned delicately.

Put the lamb chops on the broiling pan under the preheated broiler. Preheat your broiler for a full 5 minutes before putting the lamb chops under it. You may be wondering why I didn't recommend rubbing the lamb chops with oil before broiling like other broiled meats. Well, lamb has a lot of its own oil and doesn't need it. But you can rub a little oil on the broiling pan just to be safe. Place the chops on the pan so they are directly under the heat.

Flip the lamb chops over and broil the other side. After a few minutes the first side of the lamb chop should be getting dark and the fats should be caramelizing. Flip the chops over using a pair of spring-loaded tongs. Cook the second side of the lamb chops for a few more minutes until that side is brown and caramelized too. Use the following as a guide for checking doneness. Rare meat should be 120–125 degrees, medium 140–150 degrees, and well done 160–170 degrees. Don't forget to let the lamb chops rest for a few minutes before you eat them.
Tips for Buying, Preparing, and Cooking Lamb Chops

If the butcher doesn't have any lamb chops available, ask if they have any rib roasts for purchase. That way you can cut your own lamb chops from the rib roast.
As I have stated previously, lamb is strong but delicate flavor. Keep it simple. Try cooking it with just salt and pepper first. This will enable you to focus on the cooking technique. After you have that down, add one more complementing flavor, like cumin or rosemary. It will be a most excellent meal.
If your broiler doesn't seem to be getting hot enough, it may be turning itself off because it thinks it is too hot. Try leaving the oven door open a crack. That should help. After all you aren't worried about indirect heat, just the direct heating coming off the broiler.

Nasi Ayam

Ingredients...

Rice ~ Mix Basmati and Thai Rice..measured by cups

Shallots, Ginger & Garlic slice thinly

Pandan leaves

Butter ghee & Oil ~ mix for frying the sliced ingredients.

Chicken...

Dark Soya Sauce, Honey, Oyster sauce & White pepper

Methods...

Boil the chicken abt 3/4 cooked. Add slices of ginger and salt to the boiling water. Remove the chicken into a container...add the sauces and mix the whole thing..set them aside.

Hea the pot to cook the rice. Put the butter Ghee and oil..adjust the quantity to your amount of cooking...fry the ginger, garlic first..than add the shallots..put in the pandan leaves. Add in the rice which you have washed and strain....Fry the rice a little bit to coat....Add in the soup frm the boiled chicken just now. measure liquid + 1 to 1.5 to the rice amount by cups. Eg. Rice: 5 cups and Liquid is 6 cups....more or less liquid depending on the type of rice you use. Let it boil and water reducedto half...slow the heat and cooked it covered....

The marinated chicken can either be fried to brown or grill in the oven. Make some soup by adding cut-up vegetables to the stock balance from chicken. Add water and white pepper to taste..

Slice up some cucumber and tomatoes and salads....

Serve hot....enjoy..

Lasagna ~The Easy Way...

Meat Sauce Ingredients..

1 lb mince meat

1 large onion

2 garlic

1 bottle (medium/large size)Prego Spagetti Sauce

1 packet optional.. Bolognaise Powder Mix

1 can whole tomatoes

Mushrooms, Carrots etc...

Olive Oil

White Sauce Cheese Layer...

1 tub 16oz Ricotta Cheese

1 packet Knorr Bechamel Powder

2 eggs

2 cup milk

2 tbsp Parsleys flakes fresh or dry

1~2 cups shredded Mozarella Cheese

1/2 cup shredded Parmesan Cheese

9~12 pieces of lasagna sheets

Meat Sauce Mixed.

• Heat up the olive oil, add in the garlic, onions and brown them. Add in the mince meat..Cooked until brown...
• Add in the whole tomatoes into the meat mixed...mashed it a little bit..
• Pour in the powdered bolognaise mixed
• Pour in the Prego spagetti sauce..stir all ingredients well..
• Add about half the bottle of water...
• Salt..sugar..pepper to taste...
• Cooked until slightly thick with still some liquid flow if you laddle it..

White Cheese Mixed.

• Pour 2 cups milk in a saucepan..heat up slowly...add in the Bechamel sauce powder..use a whisk to mix them
• If you see steam from the mixture..add in the Ricotta cheese..whisk well to mix..
• Put the 2 eggs and whisked again..
• Add the parsley...salt and pepper to taste...
• Cooked until thick but can still drop from a spoon nicely..add milk or water if too thick...you want to spread this easily so it cannot be too thick...

Putting it together..

• Take either a metal pan or any oven ware....3 to 4 sheets of the lasagna can fit lengthwise.
• Take a few scoop of the meat sauce and layer it at the bottom of pan...
• Arrange the lasagna pieces over the meat sauce..put them close but not overlap..press it a bit
• Put another layer of meat sauce over the lasagna sheets....
• Now put the white sauce layer almost equal amount to cover the meat sauce...it doesn't have to cover the whole layer....
• Sprinkle some mozarella cheese and Parmesan cheese...
• Repeat lasagna -->meat sauce-->white sauce--> cheese 2x
• Top most layer additional Parmesan and Mozarella..cover the entire surface.
• Put an aluminum foil over the last cheese layer but not to touch it..
• Baked in a preheated 375/180 oven..covered for about 45 mins....remove cover and heat another 30mins till the cheese slightly brown...
• Take it out of oven...let it cool and ready to serve....
• left overs can be frozen....and reheated later on in a microwave...

I sometimes add sprinkles of dry chillies in the meat sauce to spice it up coz I don't like it sourish...

p/s..Thanks to Dali for the original recipe....who cooked the meat sauce from scratch...and thanks to Aida for variation of the white cheese sauce...

Langkah Mula Hidup Ku...

Dedicated to those young people just starting out to live on their own. Either singularly or just married....My intention is the preparation that are needed physically, emotionally etc.... Especially dedicated to anakanda yang akan graduate soon and on top of preparing for houseman and the business of life..some pointers from mom may help....