Author Topic: Rack of Lamb  (Read 103 times)

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Offline marchone

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Rack of Lamb
« on: December 01, 2018, 03:38:47 PM »


Prepped rack of lamb with oregano, garlic oil and a Massdrop Laconico Keen.

400F for about 20 minutes to just clearing 120F internal temp. Let rest for another 20 minutes.
« Last Edit: December 01, 2018, 03:43:55 PM by marchone »
Wayne

Offline wsdstan

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Re: Rack of Lamb
« Reply #1 on: December 01, 2018, 05:20:52 PM »
Nice looking meal coming up.  I am not a big lamb eater but that one looks pretty good to me.

I recall a post about that knife on blade forums a while back.
A man who carries a cat by the tail learns  something he can learn in no other way. 
(Mark Twain)

Offline Sarge

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Re: Rack of Lamb
« Reply #2 on: December 01, 2018, 08:52:34 PM »
Wow! That looks good!
"The man with the knapsack is never lost." Horace Kephart (1862-1931)

Offline Unknown

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Re: Rack of Lamb
« Reply #3 on: December 01, 2018, 10:26:40 PM »
 Fancy meat prep. Cooking. Combined with knot tying. Gratuitous knife included in photo composition. Marchone
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Offline marchone

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Re: Rack of Lamb
« Reply #4 on: December 02, 2018, 09:24:59 AM »
Nice.  Thank you, gentlemen. It looks like I advanced from whatever the starting title is. I cannot recall now.

I boned and rolled another pork shoulder this morning. Used my Shiro F3. It is a great utility blade.

This time I wrapped it in cheesecloth and will braise it in cream and white vermouth.  I will snap a pic later.

PS: I’m a retired chef enjoying life with some new toys.

EDIT: I see I repeat myself. Saw you commented on my intro post.
« Last Edit: December 02, 2018, 10:11:31 AM by marchone »
Wayne