Pan Broiled LAMB CHOPS and RACK OF LAMB Chef David Knight see video

Pan Broiled LAMB CHOPS and RACK OF LAMB Chef David Knight see video

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LAMB CHOPS and RACK OF LAMB – Induction Cooking Instructions see video below 

Caramelizing or browning the outer surface of the LAMB CHOP in a heavy high-quality stainless steel sauté skillet is the key to locking in the natural juices and flavor, and as a result of this unique process, tenderizes the CHOP during the finishing process of PAN-BROILING the meat.

EQUIPMENT: 11-inch gourmet skillet.

PREPARATION TIME: 30 minutes - Makes 2 servings


2 (about 3 - 4 oz.) Lamb Chops


Preheat the skillet over medium-high heat 375°F (191°C) to Pittsburgh the CHOP sear in the pan on high heat 425° (218°C). On an induction range the pan will reach the precise searing temperature within 30 seconds, so you must have all ingredient prepared to begin cooking. When using gas or an electric range, allow to preheat for 2 to 3 minutes or more, then sprinkle a few drops of water in the pan. If the water droplets dance, the pan is hot enough. If the water droplets evaporate the pan is not hot enough. Place the CHOPS in the hot, dry pan. Pan Sear until the CHOPS release easily from the pan, 4 to 5 minutes.


EQUIPMENT: French chefs’ knife, cutting board,

PREPARATION TIME: 20 minutes – make 6 serving

  • 3 tablespoons Dijon mustard
  • 2 tablespoons Country or Stone Ground mustard
  • 2 cloves garlic minced
  • 2 to 3 sprigs fresh Rosemary stem removed chopped
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 2 tablespoons olive oil
  • Rack of Lamb 6 Chops