I've got a whole butchered lamb in the freezer, thanks to my mother in law. Problem is, I'm not a heavy red meat cooker so I have no idea how to cook it. I'm a pretty apt culinarian so I'm confident I'll be able to figure it out, but I need a nudge in the right direction.
First up is the bone-in loin chops. I've marinated them overnight in plain yogurt with garlic, evoo, and three kinds of pepper. I'm planning on pan broiling them - starting them in a hot cast iron skillet and then finishing them up in a 400F oven. I have three questions:
What's the best way to sear the chops with the bones still attached? I prefer to leave them in, but I'm afraid the meat will shrink away, and that I'll only be able to brown one side well.
If I just sear the outside of the lamb on the stovetop, how long should I have them in the oven for?
Can I toss some of the yogurt in the pan, or will that cause a problem? Should I wait to throw the yogurt in after I'm browned the meat and before it goes in the oven?