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I've never been much on web forums, but realized this site is absolute crack ever since I found it last month! What great cooks are on here and what awesome posts y'all put down.
I'm doing rack of lamb tonight and have some questions. I'm planning to just use sea salt, pepper and garlic salt to allow the natural flavor of the lamb be the focus. I hope I don't regret not going with the mustard blends I've seen many of you do.
It looks like I should sear both sides at 550-600 for one minute per side?
Then take the lamb off, insert platesetter and cool down to 350?
Then cook for 25-30 minutes meat side down until I hit 130 internal temp?
Any and all recomendations would be GREATLY appreciated! Thanks to anyone who can help and I look forward to learning more from this great community!