Juicy and Flavorful Lamb Chop Steak – A Michelin Chef’s Secret
Michelin 3-Star Chef’s Secret! The Perfect Lamb Chop Steak Recipe to Enjoy at Home
Introducing Chef Marco’s surprisingly simple yet exquisite lamb chop steak recipe, a technique from a Michelin 3-star chef. Using seemingly uncommon ingredients like chives and Dijon mustard, you can create a restaurant-quality lamb chop steak right in your own kitchen. Discover the secrets to achieving a perfectly seared exterior and a tender, juicy interior, and elevate your home dining experience with this detailed guide.
Ingredients
- 2kg prepared lamb chops (preferably bone-in racks)
- 5 Tbsp Dijon mustard
- 200g fresh chives, finely chopped
- 5 Tbsp cooking oil (e.g., canola or grapeseed oil)
- 5 Tbsp extra virgin olive oil
- 1 Tbsp chicken stock
Cooking Instructions
Step 1
First, it’s crucial to remove any surface blood from the lamb chops. Pat them thoroughly with paper towels to absorb excess moisture. This step helps eliminate any gamey odor and ensures a clean, refined flavor for your steak.
Step 2
Cut the lamb chops into serving-sized portions. Typically, 1-2 chops per steak is standard. To ensure a juicy steak, avoid cutting them too thinly; aim for a thickness of about 2.5cm to 3cm (1 inch).
Step 3
Rinse the fresh chives under cold water and pat them completely dry. Then, finely chop them. These finely chopped chives will play a vital role in adding a fresh, herbaceous note and balancing the richness of the lamb.
Step 4
In a small bowl, combine the extra virgin olive oil and 1 tablespoon of chicken stock. Whisk them together until well blended. This mixture will add depth of flavor and help keep the lamb chops moist as they cook. If chicken stock is unavailable, a simple mix of water, salt, and pepper can be a substitute.
Step 5
Brush the prepared olive oil and chicken stock mixture evenly over the surface of the lamb chops. Marinating them with this blend beforehand allows the flavors to penetrate, resulting in a more delicious steak. Once this is done, all preparations for cooking the steak are complete.
Step 6
Heat a pan over medium-high heat and add the cooking oil. Place the lamb chops fat-side down first and sear until golden brown. This renders the fat and builds flavor. Then, sear each side of the lamb chops for approximately 30 seconds, for a total of 4 sides. (e.g., fat side 30s, meat side 30s, other meat side 30s, final fat side 30s). This should take about 2 minutes and will give you a crispy exterior with a medium-rare interior. For a more well-done steak, reduce the heat slightly and continue cooking until your desired doneness is reached. (Adjust total cooking time to 4 to 4.5 minutes based on thickness and heat.)
Step 7
Transfer the seared lamb chops to a plate or the serving dish. Spread a generous layer of Dijon mustard evenly onto one side of each steak. Then, press the finely chopped chives onto the mustard, ensuring they adhere well. The tangy kick of the Dijon mustard combined with the aromatic chives will significantly enhance the overall flavor profile of your lamb chop steak.
Step 8
Plate your masterpiece elegantly on a warm dish, and voilà! Your very own Michelin-style lamb chop steak is ready to be enjoyed. Serve immediately for the best taste experience. Enjoy your meal!
