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Honey-Dijon herb crusted leg o' lamb hitting the egg!

Gonna do 325F indirect for an hour and a half. More pics to come!
Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes

Comments

  • Yeah man! I've got three racks in the sous-vide going on the egg in an hour or so. Gotta love lamb! Wife went to her sisters for the night and the boys are coming over for the hockey game.

    Steve 

    Caledon, ON

     

  • Love lamb chops!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Money shot- looked more med-rare in person, though
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • calikingcaliking Posts: 8,175
    Lookin good. Recipe? The crust sounds tasty.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • AcnAcn Posts: 1,693
    caliking said:

    Lookin good. Recipe? The crust sounds tasty.

    Agree with this, would love to see the recipe!

    LBGE

    Pikesville, MD

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