Herbal Mutton Soup

Thursday, 7 April 2011

My mother cooked just about everyday, and not once did she cook mutton, lamb or goat anything – not once. Hence, my knowledge of cooking anything that goes 'Meh-eh-heh!' or 'Baa-aaa!' is pretty paltry. I learn on the job which is, if you ask me, a fun way of learning.

I cooked some lamb chops once. Said chops were marinated with pineapple juice, fresh rosemary and salt, then pan-fried till medium-rare. The chops were delicious but I had a small problem. You know how lamb chops have bones that are curved? I couldn't brown the curved part which had no contact with the pan. Lamb chops served in restaurants are completely seared though, as far as I can remember. How do they do it? Grilling or roasting wouldn't work because the meat would be overcooked by the time the bit which curves inward is brown. The only way I can think of is with a blow torch! Or maybe frying with lots of oil, like almost deep-frying?