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Honey-Dijon herb crusted leg o' lamb hitting the egg!
Cookbook_Chip
Posts: 1,299
in Lamb
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 https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes
Stoker II wifi, Thermapen, and a Fork for plating photo purposes
Comments
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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
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Love lamb chops!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Money shot- looked more med-rare in person, thoughLovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Lookin good. Recipe? The crust sounds tasty.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Agree with this, would love to see the recipe!caliking said:Lookin good. Recipe? The crust sounds tasty.
LBGE
Pikesville, MD
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