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Lamb ribs
Posted on 8/15/21 at 9:00 pm
Posted on 8/15/21 at 9:00 pm
First time cooking lamb ribs. We did sous vide at 135° for 18 hours and finished on the grill. They appear completely raw afterwards.
Does anyone have a better recipe we can follow for next time?
Does anyone have a better recipe we can follow for next time?
2
Posted on 8/15/21 at 9:13 pm to gipper
Sous vide them at a higher temperature that you desire.
And 18 hours is way overkill.
And 18 hours is way overkill.
Posted on 8/16/21 at 8:22 am to gipper
quote:Even though it looks raw it's fine to eat. But the main problem for many would be the texture. Like another poster suggested, you could probably crank up the temperature.
First time cooking lamb ribs. We did sous vide at 135° for 18 hours and finished on the grill. They appear completely raw afterwards.
How did you sear/finish them?
A good sear is absolutely vital. Nice crusty outside and still pink and melt in your mouth tender on the inside. With a rack of lamb, I'd use the oven broiler, a screaming hot grill, or a torch.
This post was edited on 8/16/21 at 1:44 pm
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