Lamb Chops (Mini-T-Bones)

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This is the Australian Lamb-Chop, and it was freaking amazing. I'll briefly outline what I did to make this the bomb. What is a Lamb-Chop? Think of a T-Bone as in steak, but in this case, it's a mini-version.  
I made shoulder too, and it was out of this world. 

This was product was used to dry-brine the lamb. Place some Za'atar in a bowl and coat both sides of the Lamb. I tasted the spice and felt like the salt percentage was more than adequate for this application. Any spice mixture will work, so choose what you want. If I only used salt, the percentage would be 0.60%. That means if the Lamb weighs 250 grams, all you need is 1.5 grams (250 x 0.6% = 1.5 grams). Yes, you will need a mini-scale that can weigh  200g/0.01g. 


Vacuum Seal the Ribs in one layer. You could Vacuum Seal the Lamb in separate bags too. 




 Processed at 113f for 3-Hours, which is a Warm-Aging Method and finished at 130f for 3-Hours.

After processing, I would suggest a step-down cooling process. This will improve texture and help with moisture retention. 


1- After processing, place Lamb on the counter for 10-15 minutes and flip once. 

A- If eating right away, Dry-Surface very well and sear in a scorching skillet in 1/8 inch of oil.

2- If not eating right away, cover with cold Tap Water for 10-15 minutes.

3- Toss in lots of Ice and bring down to an appropriate temp before refrigeration. 

4- Refrigerate until ready to use.

5- Retherm using your S.V or use your hot from the Tap for about 40-minutes.

A- Dry-Surface very well and sear in a scorching skillet in 1/8 inch of oil.






 

Comments

  1. August BrownOctober 7, 2024 at 6:43 PM

    Thanks for sharing. The color looks so great! Did you use a meat thermometer? What is the internal temp?

    ReplyDelete

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