36 hours salted on a rack in the fridge, 4 hours at 137 with rosemary, thyme, and a smidge of garlic dijon. flavor and texture was great, but am told they were overdone – what do you think? typically like to go for medium rare with steak, but this was my first attempt at cooking lamb chops.
by mariemaura
6 Comments
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These look PERFECT 🤩
Agreed! I’ll happily eat at your table anytime.
They look great. I’m giving these a go in a few days. Maybe your pan could’ve been a bit hotter.
Looks great to me! It’s been awhile since I made a rack of lamb. I think back then I did 135, but I’d probably do 137 now – not that it makes much difference.
4 hours is a bit much, too much. 60-90 minutes is all you probably need when sliced into individual chops. A 1-2 inch ribeye steak is like 2 hours, for example. Your chops look good to me.