Do you eat lamb? I barely ever ate lamb my whole life until I recently learned how to cook it at culinary school. Cooking lamb is actually pretty easy. You just need to check the internal temperature so that it doesn't over cook. I used the griddle (picture below) to create a nice charred crust and finished in the oven (450°F for 10 minutes) until the internal temperature reached 145°F.
Also, I recommend to marinate the lamb for about 1 hour at room temperature before cooking. I used dried rosemary, thyme, olive oil, salt and black pepper. Simple, yet perfect for delicious lamb chops!
Cooking with a griddle is easy and fun and it's a great way to get the perfect charred crust on the lamb. I also use the griddle to make YAKISOBA/Japanese fried noodle and Pad Thai/Thai fried noodle and both were so, so good! Every dish I make is a restaurant quality dish with this griddle.
To accompany the lamb chops, I also made a creamy mashed potato. Making mashed potatoes right is not any easy process but the result is worth it. First you need peel the potatoes, quarter them and then add to a pot of cold water. Bring the potatoes to a boil and then reduce to medium low and simmer for about 10-15 minutes. When the potato is easily pierced with a fork it is done and you can drain the water and put back on the hot stove just enough to dry any moisture from the potatoes. Next you smash the potatoes with a masher, add butter/salt/milk and finish with a ricer. If you used both the masher and the ricer, the potatoes will turn out perfectly smooth. I also used a piping bag to plate the mashed potatoes so they look even more picture perfect!
＜Ingredients＞
Bone-in Lamb Loin Chops (marinated with Rosemary, Thyme, Olive Oil, Salt and Pepper)
Broccoli
Carrots
Mashed potatoes (Butter, Milk, Salt and pepper)
Sauce (Honey, Lemon, Butter, Beef Broth, Salt and Pepper)
Sliced Lemon for ganish
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