Broiling/Grilling Lamb Chops

[washer111]

I've come here, since I'm interested in broiling (or we call it grilling) some lamb chops. My oven has a "Grill", "Maxi Grill" and "Fan Grill" and I'm interested in which I should use, and at what temperature.

The manual says that Fan Grilling is best, since it gives a "Rotisserie" effect, but I'm not so sure what that is (supermarket cooked chooks, I suppose), and based on my reading, the recommended temperature (180C/350F) is too low.

The normal grill function seems fine to me - since I won't be using the "Full space" available (Grill uses the main grill element, Maxi Grill starts an element skirting around the top of the oven space.

Care to share any Lamb Chop recipes as well?

All opinions welcome!

 

[launderess]

Simple & Easy Broiled Lamb Chops

Broil on each side until done to your taste. Right before taking them off the broiler squeeze the juice from fresh cut lemon halves, then sprinkle with either garlic powder or minced/chopped garlic to taste.

The idea of waiting until the chops are almost done is that garlic does not benefit from long cooking times so you don't want to put it on too early.

 

[washer111]

Thank-you Launderess for your tip! I will certainly give it a go on Wednesday night when we plan on eating chops !

 

[moparwash]

and now a word from Shari Lewis.....

EAT MOR CHICKN!!

 

[launderess]

For The Record We Do Consume Quite Allot of Poultry

But one does grow weary of chicken and turkey after awhile. *LOL*

Red meat is rarely served in my home and on the rare breaks from poultry prefer lamb to beef.

Broiled lamb chops are quick and tasty!

@washer111

If you can find fresh rosemary place a spring or two under each lamb chop. As the top side is broiling the heat will cause the herb to flavour and perfume the meat. Since it is under the meat and away from the flame the danger of over cooking/burning the herb is reduced.

Lacking fresh rosemary have made do with dried, but crush it up a bit to release the oils/perfume before placing it on the meat.

 

[washer111]

@moparwash

No, no, no. The large aussie fellar on the tv commercials says we don't eat enough lamb chops in this country!

That said though, Chicken does get boring. My favourite is our version of pepper steak, with the sauce being quite rich (I think cream, pepper, oil etc).

 

[launderess]

Stick A Lamb Chop Into A Hot Oven

What's to keep it from getting done?

So says Crystal Allen.

 

[norgeway]

Im a firm believer!!!

In eating what you want!! Chicken is OK but I like RED MEAT!!

 

[ronhic]

"Grill", "Maxi Grill" and "Fan Grill&#34

Sounds as if you have a Chef/Westinghouse oven...

Personally, I prefer to use 'Fan Grill' as you can do it with the door shut - every other option should have the door open on an Australian built oven.

To help make the grill tray easier to clean, pour a cup of water under the perforated top so that the fat etc doesn't hit the enamel and burn. It also helps reduce the smoke.

If you use 'fan grill', you can also control the intensity of the heat - don't turn the thermostat all the way to 'grill'. It should still work, but give a less intense heat so you get a better result.

 

[washer111]

Thanks!

Many thanks for the advice guys (or gals!)

I'll probably just use the "Normal Grill" function, since on our model you can grill with the door shut, but I may leave it open, if i feel like it, I guess!
Our Westinghouse is a 2011 one, so probably Chinese built. I never really bothered checking the data sticker, apart from filling in our warranty details.

I'll try the normal grill function today, and maybe fan grill over the weekend when I do Egg/Bacon for breakfast (even tomorrow morning!)

Many thanks for Launderess for your excellent "flavour enhancing tip" and to moparwash and norgeway for your comments on Chicken and what you should be eating
FInally, thanks to ronhic for demystifying the grill functions a little on our oven, and given some tips for an easier cleanup - I think the water in the broiler/grill pan will also help keep the meat nice 'n' moist.

Thanks, and wish me luck!

 

[brisnat81]

We bought the oven in the link last year. It was the only thing that came close to filling the hole left by a 20yo Chef oven that needed $300 worth of parts. The Westinghouse ovens are still made in Orange NSW.

If you use normal grill with the door closed, the oven fills up with smoke very quickly, every time you open the door it vents in one big gust.

I've had better luck using Fan Grill, the end result is better, without the smoke and burning.

Overall I'm not that fond of the oven, it seals that well that no moisture gets out, that has made getting Pork to Crackle the biggest challenge of my life. I've gone from having a 100% success rate to now about 1 in 6. It also means every time you open the door, you get a huge wave of steam in the face. I miss my old leaky oven. Its only saving grace, is that I can now fit 4 trays of Cookies/Sausage rolls in one go. The old oven struggled to fit 3.

The oven seems cooler than the old one, although after 2 visits Electrolux ensure me that its working as they intended.

http://www.westinghouse.com.au/Prod...goryGuid=D96DC448-5FD8-4546-9FC6-E7EB23D34A0D

 

[washer111]

@brisnat81

Our oven has a neat little electronics fan that does help to exhaust things out during the cooking process (there is a little exhaust port just above the grill, explaining the nuclear exhausted air!) Air enters thru the door, its dual layer, so no drying tea-towels on the door these days. Yesterday, I nearly set the oven a-light with the door open and Maxi Grill running at full tilt. I found 170C to be the best temperature that would allow it to cycle on/off enough for stuff not to burn. Adding water tot he broiler pan really helped, and kept the meat lovely and moist!

 

[ronhic]

I did say that adding water was a good idea

 

[washer111]

@ronhic

Yep! I think there may have been a fire If i didn't...