Hollywood-Cut Lamb Chops

I'm Josh Ozersky. I'm here on eHow Food making Hollywood cut lamb chops. I like lamp chops as much as the next man. In fact, you could even go so far as to say that I like them more than the next man and I like them so much that I even take the little baby racks of lamb and cook them as a tailgate treat and the way I do this is a very good system which I recommend heartily to you. I have taken a rack of lamb, these are all rib lamp chops such as you would get in a cryovac in a store or from a butcher and I put a little bit of Dirty Dick's Hot Sauce on here and a little bit of sugar and a little bit of pepper flake and whatever, whatever you want on it and what I've done is I've cooked it in a hot oven for about 12 to 15 minutes, just enough to give it some color on the outside. It's still basically rare to raw inside but having been cooked and then gone down cold, it seized up a little bit so now I can really zots it without having to worry that I'm going to overcook the inside. Now, the other thing that I'm going to do is there's two ways that I can approach this. I could just cut a double lamb chop. This is what we call a double lamp chop, it's got two ribs but you know what, then you've got to tear it and fight with it. We're going to do something that is from competition barbecue and this is what we call the Hollywood cut. You know the idea in competition barbecue is you're just giving six perfect ribs to the judges or whatever and you can use as many racks as you want to get those six perfect ribs, so you're giving up a lot and what you're giving up in the case of a Hollywood cut is all the meat on either side of each rib. So I'm going to take this rib and I'm going to cut it right up down next to the bone like so and I'm going to take this rib and I'm going to cut this one all the way to the bone and now I have a Hollywood cut rib. Now it's a rib chop rather than a rib but the point is, it's the thickness of this but it only has one basic rib so you can pick it up and eat it or you can just eat it with a knife and fork or whatever you want. So my method by now you probably know is not a complicated one. I'm going to put a little bit of olive oil on here. I'm going to put on some Kosher salt and no small amount of it either, plenty there, black pepper. I'm going to season this with hot sauce a the end. I don't want that burning on. I've got a wicked hot fire. Alright so now I have three bones here which is the making of one more Hollywood cut. Again, I go all the way close to the bone here and then all the way close to the bone here and conveniently I have a lot of oil and salt and pepper right here on my cutting board. Look at that flareup, how beautiful, that's exactly what I want. Look at that, look what's going on there. I mean every single atom of that is going to be crispy and crusty and brown and sizzly and yet it's going to be perfectly medium rare inside in theory, perfectly medium rare, a totally crusty outside. You wouldn't get that if it was just a natural rib right out of the rack. Look at that. I'm presenting you with a piece of lamb that is totally crusty and brown on every side and perfectly medium medium rare on the inside. I'm Josh Ozersky, and this is eHow Food.