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I need help with lamb chops please!

FishkillerFishkiller Posts: 42
edited 3:34PM in EggHead Forum
The planets have aligned, my wife is post-call and I am off so we are going to try our hand at lamb chops. I have never cooked these, only consumed them. The last ones I had were Trex'd in appearance. Does anyone have any pointers as to cook time, temp, recipe, etc... Any help is appreciated.
fishkiller

Comments

  • YBYB Posts: 3,861
    fishkiller,
    This recipe is GREAT.
    Larry

    [ul][li]Nature Boy's Rack of Lamb[/ul]
  • fishlessmanfishlessman Posts: 21,730
    fishkiller,
    ive been getting center cut lamb chops that look like mini tbones. about 1.25-1.5 inches thick. sear rest roast at 350 max with an internal about 130 degrees.salt, pepper, fresh chopped rosemary and oil is all i put on them before the sear. i tend to cook lamb on the rare side and would probably pull them off at 125-127 but some dont like very red lamb. if you cook them past medium they wont be as good, they will toughen up and the flavor wont be so sweet.

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