Lamb chops in the Cookeo: the result largely depends on the cooking mode chosen and how one compensates for the technical limitations of the device. The Cookeo does not grill meat in the strict sense. Its “browning” mode heats the bottom of the bowl by contact, without a top heating element or radiation. Understanding this distinction changes the way to prepare the chops and the level of result one can expect.
Cookeo browning mode and grilling: what the technique really allows
The term “grilled” often appears in Cookeo recipes, but it poorly describes what happens in the bowl. Moulinex specifies in its manuals (notably that of the Cookeo+ CE851) that the “browning” mode corresponds to searing from the bottom of the heated bowl. There is no dedicated grill function, unlike devices like the Easy Fry & Grill 2in1 which have a specific top heating element.
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In practical terms, the Cookeo sears by contact but does not produce a grilled crust comparable to that of an oven or a griddle. The Maillard reaction occurs on the side in contact with the bottom, but the exposed side remains pale. For lamb chops, this means that each piece must be turned over and one must accept a different result than a traditional grill.
| Criterion | Cookeo browning mode | Grill pan / Griddle | Oven (grill mode) |
|---|---|---|---|
| Type of heat | Contact (bottom of bowl) | Contact (striped surface) | Radiation (top heating element) |
| Meat marking | Uniform, without stripes | Marked stripes | Overall browning |
| Caramelized crust | Slight, on one side at a time | Pronounced, quick | Medium, gradual |
| Controlled internal cooking | Yes (pressure afterwards) | Manual | Variable depending on calibration |
This table highlights the real advantage of the Cookeo: pressure cooking that tenderizes the meat, a result that is difficult to achieve with a simple pan. However, for the “grilled” appearance, the device alone is not enough.
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Several specialized content creators have been recommending a double cooking approach since 2023-2024. The YouTube channel “Les recettes de Patou Cookeo” shows, for example, lamb chops first cooked in the Cookeo, then finished on the griddle to achieve true marking. This Cookeo lamb chop recipe details a similar method that takes advantage of the best of each device.
Lamb chops in the Cookeo: step-by-step cooking method
The preparation relies on two distinct phases. The first uses the browning mode for searing, the second pressure cooking to tenderize without drying out.
Searing in browning mode
- Take the chops out of the refrigerator about twenty minutes before cooking so they reach room temperature, which promotes even searing
- Start the “browning” mode with a drizzle of olive oil in the bowl, then place the chops without overlapping so that each side makes direct contact with the bottom
- Sear each side until golden brown, then remove the chops and set aside
Pressure cooking
After searing, add a small amount of liquid (broth, white wine, or simply water with herbs). The chops are placed back in the bowl, and the pressure cooking lasts only a few minutes depending on the thickness of the pieces. The goal is to achieve a tender texture at the core without prolonging it to the point of making the meat stringy.
A common pitfall: overcooking under pressure. Lamb chops are a thin cut that does not require the same cooking time as a shank or leg. It is better to shorten the time and check than to extend it and end up with overcooked meat.
Grilled finish without the Cookeo: the double cooking that changes the result
To achieve a true grilled appearance, the most effective solution remains to finish cooking on a dedicated device. After the Cookeo phase, the chops are already cooked through and tender. A quick pass on a hot grill pan or under the oven grill is enough to caramelize the surface.
This final step takes only a few seconds per side. The meat is already at temperature, so the risk of overcooking is low if one stays attentive. The result combines the tenderness achieved under pressure with the crispness of direct grilling.
Conversely, trying to extend the Cookeo browning mode to “grill” more often results in dry, gray meat on the surface rather than golden. The bottom of the bowl does not heat up enough to caramelize quickly, and the residual steam prevents the crust from forming properly.
Side dishes suitable for Cookeo-cooked lamb
The Cookeo allows for cooking side dishes in the same bowl after removing the chops. Cut potatoes and green beans lend themselves well to a consecutive pressure cooking, with the meat juices as a sauce base.
A often overlooked point: deglazing the bowl between searing and cooking the vegetables recovers the juices from the lamb stuck to the bottom. A splash of white wine or lemon juice is enough. This sauce base, reduced later in browning mode, provides a concentrated juice that binds the dish without adding extra fat.
Herbs de Provence, fresh rosemary, or thyme added during the pressure phase flavor the meat and vegetables simultaneously. The closed environment of the Cookeo concentrates the aromas more than an open pot cooking.
The Cookeo remains a pressure cooking tool with a searing function, not a grill. Starting from this technical reality allows one to get the best out of the device for tender lamb chops, then to complete with a quick pass on a very hot surface for the appearance and crispness that the bowl alone cannot provide.