The Crucial Step That Can Make Or Break Your Lamb Chops - Tasting Table

"Lamb chops are incredibly delicious, but it's no secret that they need to be cooked perfectly in order to really impress. Unlike with some other dishes, there's no hiding when it comes to lamb. After all, a tough, rubbery piece can really ruin a meal. It's easy to make, but you need to make sure you follow a simple set of steps, and one of those includes bringing the meat to room temperature before cooking it."

"If you start cooking your lamb chops right after you've taken them out of the fridge, then there's a high possibility that they'll cook too quickly on the outside, especially if you're using a hot pan to make these garlicky pan-seared lamb chops. If this happens, the exterior of the chops will dry out while the interior will take forever to come to temperature, leading to an uneven result. However, if you bring the chops to room temperature, then they'll cook more evenly and won't take as long to finish."

"Of course, you don't want to leave the chops out for too long before cooking either. Somewhere between 30 and 60 minutes on the kitchen counter should do it. If the cut is a bit thicker, aim more towards the 60-minute mark, but anything will help if you're crunched on time. Just be sure you don't leave it out for much longer than an hour, as that can lead to the growth of harmful bacteria. A good temperature to aim for is about 72 degrees Fahrenheit, and if anything seems off, use your judgement."

Bringing lamb chops to room temperature before cooking ensures even cooking, faster finish, improved flavor and retained juices. Starting directly from the refrigerator risks the exterior cooking too quickly and drying out while the interior takes much longer to reach temperature, producing an uneven, tough result. The rule applies to red meats generally but is especially important for thicker lamb cuts. Rest chops on the counter for 30 to 60 minutes—aim for 60 minutes for larger cuts—keeping ambient temperature near 72°F. Do not leave meat out longer than an hour to avoid harmful bacterial growth. For medium-rare, remove from heat at about 135°F.

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