How Jeff Mauro Gets Lamb Cooked Just Right Every Time - Tasting Table

"The term 'double cut' is exactly what it sounds like when referring to a rack of lamb. Mauro never purchases individual chops, rather a whole rack of lamb. 'Then I split them so you get two bones per chop.' Next, he marinates them for about an hour in 'a little vinegar, little oil, crushed garlic, some fresh rosemary, whatever you have, (and) something a little acidic like red wine vinegar.'"

"When the double-cut lamb chops have finished marinating and reached room temp, it is time to bring the heat from both stovetop and oven. Noting the petite nature of lamb chops, Mauro explains that chefs can much more easily control the heat in an oven. But he first makes a lovely, crispy char in a stovetop pan."

Lamb consumption remains low in the United States, with average residents eating only about one pound annually. However, growing interest from celebrity chefs is changing this trend. Chef Jeff Mauro shares his technique for cooking lamb chops perfectly. His key method involves purchasing a whole rack of lamb and splitting it to create double-cut chops with two bones each. The chops are marinated for approximately one hour in a mixture of vinegar, oil, crushed garlic, fresh rosemary, and red wine vinegar. After marinating, the chops are dried, brought to room temperature, and cooked using a dual-heat approach combining stovetop searing for a crispy char with oven cooking for precise temperature control.

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