Although Marra Forni Commercial Brick ovens are designed to make pizza as effortless as possible, we are constantly discovering other great ways to get the most out of them. One of our favorite foods to cook in our ovens is meat! While we normally associate lamb chops with grills, the high temperatures and even heat distribution of our ovens produce stellar lamb chops – minus the smoke!
This season, we’ve been inspired by the rave reviews from our restaurant clients who have had great success using the ovens to make lamb chops and other grilled favorites. Our Culinary Director and Resident Instructor, Chef Felice’s Top 5 Tips for Effortless & Succulents Lamb Chops Using a Marra Forni Oven Are:
Use the best quality meat possible
Since lamb chops are all about the meat – the better quality you use, the better the final result will taste.
Marinating is important
You can alter the marinades to please your palate or complement your style of cuisine – but a ratio of fat, acid, and flavor-boosting herbs and spices is necessary to create flavorful and tender meat.
Use medium-high heat if cooking in an oven
Since the temperature of grills is not even, higher, direct temperatures are ideal for lamb chops. In an oven, however, 550F is great.
Sear the meat first
Searing the meat in a cast-iron skillet prior to flash-roasting creates a similar texture to grilling while allowing the flavors of the marinade to encrust the lamb chops.
Allow resting (covered) before eating
This ensures that the meat will be more tender. Pomegranate-Seared Lamb Chops with Brussels Sprouts. This holiday-worthy dish is quick and easy enough to be enjoyed anytime. To use a whole rack instead of cut chops, simply follow the same procedure, but roast the rack for a few minutes longer until the internal temperature of 145°F is reached. Fresh tuna and swordfish can also be prepared this way.
SERVES: 4 | SERVING SIZE: 2 Chops plus 1 cup Brussels Sprouts
PREP TIME: 15 MINUTES, PLUS 30 MINUTES MARINATING TIME | COOK TIME: 7 MINUTES
Ingredients For Lamb Chops:
- 1 rack Lamb, split and trimmed
- Salt, to taste
- Black Pepper, to taste
- ¼ cup Pomegranate Glaze or Pomegranate Molasses
- ¼ cup Extra-Virgin Olive Oil
- 2 tablespoons Balsamic Vinegar
- 4 cups Brussels Sprouts, halved or quartered
- 1 Yellow Onion, diced
- ¼ cup Dried Cranberries
1. Preheat convection oven to 550°F and preheat a cast-iron skillet.
2. Combine salt, pepper, pomegranate glaze, extra-virgin olive oil, and balsamic vinegar in a medium bowl. Whisk to combine. Brush dressing on lamb chops and carefully place on a hot skillet.
3. Transfer lamb to oven and cook for 3 minutes on each side or until meat reaches the suggested temperature of 145°F. 4. Remove from the oven and allow the lamb to rest, covered with aluminum foil, for at least 10 minutes before slicing.
5. To make the Brussels sprouts, combine Brussels sprouts, onions, and cranberries in a cast-iron skillet. Drizzle with ¼ cup of pomegranate mixture. Roast for 10-15 minutes or until desired doneness is reached.
Portion approximately 1 cup of Brussels sprouts and 2 prepared lamb chops on each plate. Drizzle with an additional pomegranate mixture, if desired. Serve immediately.