Lamb chops

[Ishaan Pancharia]

I am a budding chef associated with the Oberoi Group of Hotels and i will be having a trade test on lamb shank with red wine jus.
I need the best way to make the dish so that I can ace my trade test.
Any help from anyone will be appreciable.
Thank you.

 

[chefross]

Good for you. It's a test. You're supposed to know all this

 

[mike9]

Which is it - lamb chops, or lamb shank? They require two completely different cooking methods.

 

[Ishaan Pancharia]

Which is it - lamb chops, or lamb shank? They require two completely different cooking methods.

Lamb chops sir.

 

[mike9]

You can souse vid them then sear in hot iron, or just cook them in hot iron if cast iron is allowed. Room temp, rub with a little oil then season with salt & pepper and keep an eye on the temp. A lamb chops should be medium rare when you cut into it IMHO. Good luck with your test and if you get a chance try to buy a few and practice.

 

[Ishaan Pancharia]

You can souse vid them then sear in hot iron, or just cook them in hot iron if cast iron is allowed. Room temp, rub with a little oil then season with salt & pepper and keep an eye on the temp. A lamb chops should be medium rare when you cut into it IMHO. Good luck with your test and if you get a chance try to buy a few and practice.

Thank you so much!

 

[french fries]

n/a

 

[rick alan]

Wait, wait! Initially you said shank, then chops. Let's make sure your not mixed up here.

I like a real intense sear on my chops so I air-dry in the fridge for at least 24hr. in a pinch you can use a fan for an hour or more. Check the positioning to make sure your getting maximum air flow over and under.

 

[rick alan]

Not to say Mike is wrong, but I prefer peppering after cooking.

 

[mike9]

How many do you have to make?