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re: lamb chops/rack question
Posted on 4/2/13 at 8:35 am to Martini
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.
2
Posted on 4/2/13 at 8:57 am to nikinik
quote:And by the time the meat rested under the foil for 10 minutes, the temp was around 140, genius.
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 10:18 am to nikinik
quote:So you didn't say the above? Or you said that after covering and resting for 10 minutes, the temp was still 125, after you had cooked it to 125?
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
I didn't realize that winning competitions gave you access to meat that didn't rise in temperature upon covering and resting. Where do us amateur cooks obtain this magical meat?
This post was edited on 4/3/13 at 10:20 am
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