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re: lamb chops/rack question
Posted on 4/1/13 at 10:10 pm to TomballTiger
Posted on 4/1/13 at 10:10 pm to TomballTiger
Don't cut them. Cook it whole until 140 which is medium rare for lamb. It's about 5 degrees more for lamb versus beef. Let rest then cut into chops. I season with bit of oil, salt and pepper. I spoon pesto on the plate and when I cut them I lay over the pesto and sprinkle a bit of sea salt on the red meat.
3
Posted on 4/2/13 at 8:10 am to Martini
you guys are the best. many thanks!
Posted on 4/2/13 at 8:35 am to Martini
Medium rare for rack of lamb is 125 to 130, not 140. 140 would be on the very high side of medium rare and I wouldn't chance it. If anything, lamb is ok on the lower side vs. the higher side. I cooked mine to 125 then took it out of the over and covered it loosely with foil and let it rest for 10 minutes. It was a perfect medium rare.
Posted on 4/3/13 at 10:39 am to Martini
quote:
It's about 5 degrees more for lamb versus beef
I actually didnt know this.
To the OP: Dont cut the rack. I've cooked one in the oven in a cast iron pan uncovered several times. Season heavily with salt/pepp, garlic, rosemary, oil. I've brought them out when they hit about 135-140.
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