Seeking help pan frying lamb arm chops

[kitchengoddess8]

I attempted to pan fry a lamb arm chop and it came out really bad. The chop buckled after cooking it for a few minutes on one side, and then it was impossible to cook it evenly. I'd really like to find a way to pan fry lamb because my broiler is not working properly and I won't be replacing it because I'm moving. I find lamb rib chops easier to pan fry, but they're much more expensive. Any suggestions?

 

[Andy M.]

There are several different muscles that make up the arm chop (it's a shoulder chop around here). The connective tissue between the muscles contracts causing the distortion of the chop.

The simplest thing to do is put a press on the meat while it's cooking. If you don't have one handy, metal pie plate with a weight in it would do the trick.

My mom used to make these all the time in a braise with onions, string beans and tomato.

 

[kitchengoddess8]

There are several different muscles that make up the arm chop (it's a shoulder chop around here). The connective tissue between the muscles contracts causing the distortion of the chop.

The simplest thing to do is put a press on the meat while it's cooking. If you don't have one handy, metal pie plate with a weight in it would do the trick.

My mom used to make these all the time in a braise with onions, string beans and tomato.

Thanks Andy. Which press do you recommend? And how many minutes do you cook the chop on each side?

 

[salt and pepper]

Won't work, to much "silver skin" on the front shoulder. You must cut away the silver skin or braze it in the oven with a liquid for a few hours! Or pressure cook it with some stock and vegies. A very tough pice of meat that should never be over cooked unless being used in a flavor for sauce "gravy" and cooked for a long time. For flavor I would roast it, then use it for a flavor baste for a finer cut of lamb.I try to stay away from the front shoulder of an animal unless it's from a large anmial.

 

[Andy M.]

Thanks Andy. Which press do you recommend? And how many minutes do you cook the chop on each side?

Any press will do, round or rectangular, ridged or flat. As I said, even a pie plate and a canned good will do.

Shoulder chops aren't too thick. Just a couple of minutes per side depending on how much you like it cooked.

 

[Addie]

Or another way is to make small slits around the outer edge. It will keep the chop from cupping. But the press is a great idea. And they are not expensive.

You can wrap a brick in foil and use that also or on the pie plate.

 

[Snip 13]

Or another way is to make small slits around the outer edge. It will keep the chop from cupping. But the press is a great idea. And they are not expensive.

You can wrap a brick in foil and use that also or on the pie plate.

+1
I cut slits into the sides too and I have my foil wrapped brick right next to the hammer I nicked from hubby to bash things with

 

[kitchengoddess8]

Any press will do, round or rectangular, ridged or flat. As I said, even a pie plate and a canned good will do.

Shoulder chops aren't too thick. Just a couple of minutes per side depending on how much you like it cooked.

Glad to see this easy solution!

 

[Bigjim68]

Thanks Andy. Which press do you recommend? And how many minutes do you cook the chop on each side?

I don't know what Andy would recommend, but I use a number 8 skillet as a press in a number 9 skillet. The small bacon presses don't cover enough to make it worthwhile.

I'm talking cast iron, IMO the only pan for pan frying.

 

[kitchengoddess8]

I don't know what Andy would recommend, but I use a number 8 skillet as a press in a number 9 skillet. The small bacon presses don't cover enough to make it worthwhile.

I'm talking cast iron, IMO the only pan for pan frying.

I wish I could use cast iron pans but they are much too heavy for me. I checked out some of them recently at a cookware store nearby. I'm using a Calphalon grill pan for the lamb.

 

[Andy M.]

I don't know what Andy would recommend, but I use a number 8 skillet as a press in a number 9 skillet. The small bacon presses don't cover enough to make it worthwhile.

I'm talking cast iron, IMO the only pan for pan frying.

Bigjim, I enjoy my CI skillets too. They are very useful. However, I wouldn't go so far as to say they are the only pans for frying.

I was tailoring my answers to the OP's situation, knowing she doesn't want CI because of the weight.

 

[Addie]

Bigjim, I enjoy my CI skillets too. They are very useful. However, I wouldn't go so far as to say they are the only pans for frying.

I was tailoring my answers to the OP's situation, knowing she doesn't want CI because of the weight.

I am with you Andy on this one. I don't own a CI due to the weight. No one answer fits all. When it comes to elderly cooking. so many levels have to be taken into consideration.

 

[Andy M.]

...When it comes to elderly cooking. so many levels have to be taken into consideration.

Addie, I no longer cook the elderly. I've found they are too tough and often sour as well.

 

[Addie]

Addie, I no longer cook the elderly. I've found they are too tough and often sour as well.

Are you in cahoots with Son #1? That is something he would say. The two of you have been comparing notes. You forgot about getting seasoning in all the wrinkles.

 

[Snip 13]

Addie, I no longer cook the elderly. I've found they are too tough and often sour as well.

Thank you for that Andy! This made me laugh for the first time in days
I needed that!

 

[taxlady]

Addie, I no longer cook the elderly. I've found they are too tough and often sour as well.

Mwahaha.

 

[taxlady]

Won't work, to much "silver skin" on the front shoulder. You must cut away the silver skin or braze it in the oven with a liquid for a few hours! Or pressure cook it with some stock and vegies. A very tough pice of meat that should never be over cooked unless being used in a flavor for sauce "gravy" and cooked for a long time. For flavor I would roast it, then use it for a flavor baste for a finer cut of lamb.I try to stay away from the front shoulder of an animal unless it's from a large anmial.

That makes sense. I have never had the problem of lamb should chops curling. Maybe the shoulder chops I buy already have the silver skin removed.

 

[GLC]

Lamb and pork chops are often spoiled by too high heat. Both require rather low heat, compared to a beef steak. Curling is one of the clues.

 

[kitchengoddess8]

Any press will do, round or rectangular, ridged or flat. As I said, even a pie plate and a canned good will do.

Shoulder chops aren't too thick. Just a couple of minutes per side depending on how much you like it cooked.

I just bought an Emeril cast iron bacon press. Will that work?

 

[Dawgluver]

I just bought an Emeril cast iron bacon press. Will that work?

I would certainly think so.