Iv seen people here cook grill good pork chops and steak. Do you think a grill would render the lamb chop. Or would you likely still render in a pan. Then grill?
Quoting: Sigma Doka V rarely do I cook one thing two different ways before serving. I prefer lamb baked 1st, grill 2nd, pan 3rd.. but I'm also a pushover for olive oil, crushed garlic and dried rosemary marinade, not mint. The only time I've cooked things twice different ways before serving was if I'm finishing off a pan braised item in the oven.
If baking: add some fennel, fingerling potatos, quartered mushrooms, carrots and oil w s/p to the baking pan, 1st...then the lamb since it cooks fast. Potatoes take forever to cook.
If grilling: I'm opposed to charcoal, and use a well charred propane grill. Heat to 450, then scrub remaining tidbits off grill, then add chops, reduce heat immediately. Cook about 6 & 5 or 5 & 6 min each side flipping. Turn grill off, let sit on a plate indoors for about 5 min before serving. The blood and juice will redistribute. Grab that little rib bone and gnaw it, no forks and knives. Oh, maybe some salt before biting, and always grilled Brussels sprouts. No breads, no rice, no carbs.
