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Tjcoley
Posts: 3,551
Rack of lamb and a big ole veal rib chop. Egg is heating up.
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It's not a science, it's an art. And it's flawed. - Camp Hill, PA
Comments
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Never had a veal chop before. Looking forward to resultLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Looking good!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Turned out real good. Kept it simple and seasoned both with just S/P, Thyme and Rosemary. Direct at 450, with the veal chop on 5 or 6 minutes before the lamb. To an IT of 135 on the lamb and 140 on the veal (Mrs isn't too fond of bloody). Both were tender as can be.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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