Name: 4 Charles Prime Ribs Lamb And Chops Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 each Snake River Farms wagyu ribeye or boneless chop; 2 tsp Kosher salt; 1 tsp Freshly ground black pepper; 2 tbs Neutral oil with high smoke point (grapeseed or canola); 2 tbs Unsalted butter; 2 each Garlic cloves, smashed; 4 sprig Fresh thyme (optional); 4 each American cheese slices (individually wrapped or unwrapped); 1 tbs Unsalted butter, softened (for griddle); 4 each Lamb loin chops or frenched lamb chops; 1 tbs Olive oil; 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 0.5 tsp Lemon zest (optional); 1 tbs Fresh rosemary, chopped (optional); 0.5 tsp Coarse sea salt or finishing salt; 1 tbs Fresh parsley, chopped (optional); 4 each Lemon wedges

Method

Wagyu Chops

Bring to temperature

Remove Snake River Farms wagyu chops from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry with paper towels.

Season both sides of each wagyu chop evenly with kosher salt and freshly ground black pepper. Because wagyu is richly marbled, use salt judiciously but thoroughly.

Heat a heavy-duty cast-iron griddle or skillet over high heat until smoking-hot. Add 1–2 tablespoons neutral oil and swirl to coat.

Place chops on the hot griddle and sear without moving for 2–3 minutes to develop a deep brown crust. Flip and sear the other side for 2 minutes.

Reduce heat to medium-high, add 2 tablespoons unsalted butter, smashed garlic cloves and thyme. Tilt the pan and spoon the melted butter over the chops (baste) for 1–2 minutes until internal temperature reaches 120–125°F for medium-rare (adjust to preference). Total cook time will be about 5–7 minutes depending on thickness.

Transfer chops to a warm plate and tent loosely with foil to rest for 5–7 minutes. Resting lets juices redistribute and ensures even doneness.

American Cheese Press

While the wagyu rests, butter the griddle lightly (about 1 tablespoon) and reduce heat to medium. Place one American cheese slice directly on the griddle for each chop you plan to press.

Once the cheese begins to melt and spread (about 30–45 seconds), place a rested wagyu chop on top of each melting cheese slice. Immediately place a second slice of American cheese on top of the chop if you want cheese both under and over, or fold one slice to cover the top.

Using a heavy, flat press (a cast-iron press or another heavy skillet) press down firmly on each cheese-topped chop for 30–45 seconds to adhere cheese to meat and form a thin crisped cheese layer against the griddle. Remove the press and, if desired, crisp the exposed cheese for another 10–20 seconds until lacy and golden. Transfer to serving plates.

Lamb (side or accompaniment)

While the wagyu cooks or in a separate skillet, pat lamb chops dry and rub with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, lemon zest and chopped rosemary. Let rest 10 minutes.

Heat a separate skillet (or after wagyu if using same pan, wipe out excess fat) over medium-high heat. Add the lamb chops and sear 2–3 minutes per side until an internal temperature of 125–130°F for medium-rare or longer to desired doneness. Total cook time ~5–7 minutes depending on thickness.

Transfer lamb to a plate and rest 5 minutes, tented loosely with foil.

Finish & Serving

Taste and sprinkle coarse finishing salt over the wagyu and lamb to elevate flavor. Garnish with chopped parsley and serve with lemon wedges on the side. The American cheese should be melted and lightly crisped where it contacted the griddle, forming a savory contrast to the rich wagyu and the herb-scented lamb.

Serve immediately while warm. Suggested accompaniments: simple arugula salad, roasted fingerling potatoes, or grilled vegetables.