Well? Did you at least open the bottle and inhale the goodness?
Lamb chop recipe?
- Thread starter nat
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you forgot flew.
The answer to your question is because hot coals and the smoky flavour brings out the critters inner beauty
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you forgot flew.
The answer to your question is because hot coals and the smoky flavour brings out the critters inner beauty
agreed!
The only thing to make it all reach the peak of perfection:
So what are the results?
I'm always looking for a new way to cook lamb.
Did a boneless leg of lamb with the basque, and it turned out great!
Jim
I'm always looking for a new way to cook lamb.
Did a boneless leg of lamb with the basque, and it turned out great!
Jim
were these lamb rack chops or loin chops? what country did they come from, US, AUS or NZ?
and if you cooked anything but a lamb leg at 400 degrees for 75 minutes then you way over cooked it.
i cook a whole 28up oz lamb rack, after searing, at 400 degrees for maybe 25-30 minutes and it is med-rare.
and if you cooked anything but a lamb leg at 400 degrees for 75 minutes then you way over cooked it.
i cook a whole 28up oz lamb rack, after searing, at 400 degrees for maybe 25-30 minutes and it is med-rare.
Liam, most of the Lamb I buy is what ever is avalb. Mostly shoulder and blade chops/steaks, and I believe they are local Calif. The boneless leg was, I believe AUS/NZ, and after the seasoning, put it on the grill and cooked it like a Tri-Tip. A quick sear, and moved it off the coals.
I think Nat said they came from ET. Not quite as much fat on them but tasty none the less.