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Learn how to make lamb chops for a romantic dinner in this video for Valentine's Day with Chef Javier Quiroga.
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Learn how to Make Lamb Chops for a Romantic Dinner
Hell, I’m Javier Quiroga with “To Your Taste Catering” and today we’re showing you how to make a romantic dinner for two. Right now, I’m going to show you guys how to make—how to cook the lamb chops that have been marinating, okay. What we have here, we have two sauté pans that are very hot. What we want to do, we want to get a nice sear on the lamb chops. They have been, so much to do, they have been marinating overnight, very nice and what we’re going to do basically, we’re going to put this side down. Okay first, we’ll see we want to get the sear all over the way around that. That one here, that one here, the little one there and the little one here.
While that's cooking on that side, what are we’re going to do, we’re going to sauté artichoke hearts as well that’s for the presentation of the plate. You have a vegetable so going along with that, alright. Give your hot pan here, just a little drizzle of oil, not too much and then half a teaspoon maybe and you have Artichoke heart. These are just from the bottle from the can. So they’re just right.
We’re going to give in the flavor here and again, you also want to give these a nice color. So just leave it like that for little while. The lamb chops here, they’re should be getting nice color on the side, see, that beautiful color here. That’s perfect. And that is what a hot pan does. And you want to make sure that is very, very hot pan so we’re turning them and remember, the thicker ones that are going to take a lot longer than the smaller ones. So these guys are going to be almost ready.
Same with Artichoke heart, see the color they’re getting already, very nice. This little guys, see how they are. They are basically done. Okay, I’m just taking them out, just placing them right here for right now. So we’ve got the other side of the lamb chop ready to go. Now we’ve got the inverted side, this part here, okay. Just what we want to get a sear on all sides and the main reason for that is for color and also you want to keep all the juices sealed in inside the lamb chop.
So, once you cut into it, it’s nice and juicy and then you are not losing a lot of flavor on that. These Artichokes, usually they come in some kind of a brined that always they have got a little bit of salt, a little bit of pepper just to give it a nice flavor to it and your Artichoke hearts are basically done. These guys—to one more time here. Look at that rosemary right there, see how beautiful that is. Remember when I showed you to how to clean the fat, these are all the fat that was leftover and that fat is just awesome. I mean you can't go wrong with that.
These are done. I’m going to put this little guys right back in their food. And now we’re going to put this in the oven. You want to cook these until their internal temperature about 120 degrees so that can be medium rare. They’re probably like 130. So 120 ,you’ll got 10 degrees for a carry over heat. Alright, our lamb chops are in the oven right now at 325 degrees. I’m not going to leave them very long but may be another two to three minutes until they are medium rare. And next, I’m going to show you how to make the Tzatziki sauce for the plate.