133° for two hours, iced for 15 minutes, seared on charcoal with cherry and oak. Seasoned with Fennel Pollen, Sumac, granulated garlic, Aleppo pepper, S&P. Served with roasted and glazed Brussel Sprouts, toasted Basmati Rice and Yogurt Mint Sauce. Medium Rare or Rare? Delicious! I normally reverse sear this cut. My wife had to throw hers back on the grill because she thought it was too rare.
by Equivalent-Collar655
3 Comments
Beautiful. Looks delicious!
looks great! I was doing this, but it was too fatty for me (just too much fat for the work). I have switched to lamb loin and love them. Basically same cook method as you. I eat them 2x a week
Looks great! I started doing my rack of lamb at 137 to really render that fat, maybe give it a try!