Pan Roasted: Seared on the stove top then finished off in the oven. Gives food a tasty golden outside and a juicy inside. You can pan roast anything - chops, steaks, fish, chicken. Heck, I pan roasted a turkey breast on Thanksgiving once. Yummy.
Okay, so remember the lamb chops I bought on sale on Wednesday? They were yesterday's lunch. If you're not a super chef, don't get intimidated by lamb chops or any chop for that matter, I'm a regular person just like you. I don't want to spend hours in the kitchen creating culinary masterpieces.
9. Then pop the chops in the oven for three minutes. Unless you have double cut chops, these are single cut (meaning just one bone). If yours are double cut (two bones), roast them for about six or seven minutes for medium rare.
10. Check on your spinach. It should look like this:
If your spinach is wilted, like in the picture, turn off the heat.
11. Use an oven mitt to remove your chops from the oven. To test for doneness, poke your chop. If it feels mushy, it's not ready. If it feels firm, yet gives a little bit, it's done.
Plate them immediately. If you let them sit in the pan they will continue to cook. Let them rest on a plate, loosely tented with tin foil, for five minutes.
NOTE: If you cut into meat immediately, all the juices will run everywhere. Let juices redistribute after cooking any cut of meat.
See how easy that is?
I'm excited to explain away your kitchen fears. I've already got requests for fish and chicken info. I'll cover them over the next few days. What else do you want to know?