Ok, random Q, but anyway.
Frying lamb chops, most recipes/sites seem to say 2-4 mins on each side at high heat.
Should they be running red at all inside? Im never sure if lamb is supposed to be red inside (like beef), so end up cooking it longer, and then it ends up being tough...
Cheers, Duane (student...obviously)
Mmmm bloody lamb pink is almost overdone in my book. While they are resting de-glaze the pan with 1 large glass of red wine add a couple of bay leafs some honey and mustard and reduce.
Yes, red inside is good. I like a good high heat to caremalise the juices on the outside and seal in moisture.mmmmmmmmm.
lamb is fine to be pink in the middle, i woulnd't have it too red. Obviously the fresher the better as well.
Kevonakona is right though, although whilst resting for 3-4mins, red wine, redcurrant jelly, some golden syrup, season and reduce to a thick paste.
Mmmmmmm
Lamb chops , brandy , sultanas and butter. Hmmmmmm
mmmmmmm... lamb...
Food of the Gods! (pink/red is ALWAYS good in the middle!) 
Chapeau!
Pink for lamb, not red. Red for steak!
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