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HomeFoodLessons Learned from Cooking Rack of Lamb

Lessons Learned from Cooking Rack of Lamb

  1. Use a thermometer to figure out doneness.
  2. Don’t expect the temp to rise to finish cooking off the meat.
  3. After removing from oven/grill…the temp only goes up by 5 degrees.
  4. Season or marinate for a few hours before cooking.
  5. If used, dry herbs will burn.
  6. If frenched, cover the bones with foil.
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Edel Alon
Edel Alonhttp://edelalon.com
Edel-Ryan Alon is a starving musician, failed artist, connoisseur of fine foods, aspiring entrepreneur, husband, father of two, geek by day, cook by night, and an all around great guy.
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