re: lamb chops/rack question

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doubt it would rise that much if you tented it

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Precisely my point.

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I didn't realize that winning competitions gave you access to meat that didn't rise in temperature upon covering and resting.

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And while my experience doesn't give me access to meat that doesn't rise in temperature, it does give me the knowledge of knowing what temperatures in certain meats will give me the level of doneness that I'm looking for, and it also gives me the knowledge of knowing how much said meat increases in temperature when resting (depending on the method of rest...tight foil, tenting, no foil, etc.) But even knowing these things, I still use a meat thermometer because one never wants to chance it...especially with an incredible steak or a very expensive rack of lamb.