All 68 dishes / Lamb chop
Two things decide it, and none of them is on the clock. Answer them and the time below is yours.
Rest it for about half the cooking time before you cut. Cutting early loses the juices.
At this thickness and doneness a pan alone will scorch the crust long before the centre catches up. Sear both sides, then finish it in a 200°C / 400°F oven and use a thermometer.
| How thick is the chop? | How do you want it? | Time |
|---|---|---|
| Thin (1.8 cm) | Rare | 3:35 |
| Thin (1.8 cm) | Medium-rare | 4:30 |
| Thin (1.8 cm) | Medium | 5:30 |
| Thin (1.8 cm) | Well done | 7:30 |
| Medium (2.5 cm) | Rare | 4:50 |
| Medium (2.5 cm) | Medium-rare | 6:00 |
| Medium (2.5 cm) | Medium | 7:30 |
| Medium (2.5 cm) | Well done | 10:15 |
| Thick / double (3.5 cm) | Rare | 6:30 |
| Thick / double (3.5 cm) | Medium-rare | 8:00 |
| Thick / double (3.5 cm) | Medium | 10:15 |
| Thick / double (3.5 cm) | Well done | 13:45 |
The timer above is the same arithmetic Kitchen Sense runs. The part a web page cannot do is the next bit: you say whether it came out right, and the next one is closer. Free, 68 dishes, no account.