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Lamb Chop Results

Nature BoyNature Boy Posts: 8,309
edited November -1 in EggHead Forum
I had two lamb chops, 1 inch thick, 4 inches long on the longest side. Little guys. Rubbed them with (in order of volume): Hickory Molasses Char Crust, Rosmemary, Tellicherry Black Pepper, Kosher Salt, Thyme, Oregano, Cayenne. Seared at 700 on baby humpty, 2 minutes side one (noticed it was pretty black when I flipped), 1 minute side two. Transferred to large egg stabilized at 275, shoved polder in. After 12 minutes, polder went from 120 to 140. Pulled off, put them on plate with my potato salad, and went to town with the fork and regular dinner knife.[p]MAN O MAN!!!!!! They were perfect. Medium Rare, and OH so tender. Nice lamb flavor (I can still taste it). Why did I wait so long. Good thing I am home alone tonight, cuz I was diggin' at them bones!! I think at one time the end on the bone went up my nose a bit! I was tryin to get that super tender piece in the corner![p]Lamb more often!! They would be great for lunch, being so small.[p]Taste buds still smiling
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