surgesilk: Those are very over cooked
negative-nancie: ….. those look dry as fuck
EmilyRose1982: Um, where was the resting? Damn, those are grey.
kevie3drinks: Over done.
Shame too, because otherwise looks amazing.
big_sexy_in_glasses: And yes take it out at 150 so it can end up at 155-160. Perfect medium-well for a meat that should be medium-rare at most.
redmatt14: For me sous vide is the only way to go. https://i.imgur.com/7Z0Whkt.jpg
Keilly: Trader Joe’s sells lamb racks just like that. I normally chop them, flatten, s&p, and then flash grill or fry them. Much easier and quicker if you’re going to chop them at the end anyway. You also have great control of doneness as they will cook more evenly as they are so thin. You could also do double chops if you like a little more meat.
In the vid, the length of time in the pan and 150° seems like much too much.
Also the guy with the rosemary question now has something to use it up on.
Dr_Marxist: Those are so overcooked that I would embarrassed to serve it. Cooking a rack above 130 means it’s just not going to be very good. The fat will be all rendered out, the texture will be off, and it will be tough. All done so what, their delicate sensibilities wouldn’t be put off by the “gamey” nature of lamb? So you cook it to death?
What a waste.
el-zilcho-: I’m no Chef Ramsay but imma go ahead and say it’s BLAND and a pile of shit. Damn NINO….
blacksoxing: Sometimes I get tired of the “overcooked” snark and I’m to the point of life where I’d never eat with someone who actively complained about how I wanted my food. I’d be mad if a waiter asked how I wanted my steak and one of y’all were like “medium???? It tastes best at rare!”
You’d have to leave my table or I’d have to leave your table. No time for that nonsense.
Ya know what to do if you feel it’s overcooked??? REDUCE THE COOKING TIME. You now know what this looks like at 150F….reduce it by a good 5-10 minutes to achieve your 130.
Keep it moving on this topic…..
negative-nancie: greg, you should have done it on the grill gregggg
Papie: I don’t take advice from someone who uses pre ground pepper in a can.
torithebutcher: how to overcook a rack of lamb*
why is this here?
Stockinglegs: How long are you supposed to put in the oven?
(Also I though lamb rack was supposed to be broiled?)
agent_macklinFBI: Overcooked and no salt. GTFO.
originalwarrior: How to (over)cook a Rack of Lamb
gbmaulin: My supply of sweet paprika seriously can’t keep up with these
pandoura87: Greg I followed your posts until this one. Super overcooked
gregthegregest2: Here’s the original source video recipe: https://youtu.be/A4Kuh89HZm4
These lollipops of meat so damn tender and juicy.
They’re expense but worth it for a dinner to impress at special person in your life.
Cheers to everyone’s continuing support!
