Sunday
Mar202011
Spring
Sunday, March 20, 2011 at 2:45PM It's spring now, so go take this time to clean the fridge. We can check back with each other in a week.
Since I do have your attention for a bit, please comment below and tell me what you think the done-ness of this rack of lamb that I made this weekend is, and the region that you're from. I've heard medium, and I've also heard rare plus. I think it's a perfect Chicago medium rare, maybe slightly less.
;)
After letting the rack sit on the counter for 30 minutes to come to room temperature, I seared all sides in a pan, then finished it in a 350Dg oven (although mine may run a bit cool) for 25 minutes. Despite the color, the meat was still warm throughout, and of course delicious.
Reader Comments (1)
Medium rare. Which happens to be my favorite. This one is picture perfect. I am, of course, from Moscow, currently residing in Chicago. Both places would call this lamb medium rare and properly cooked.