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Reply to "Have a single 3-oz lamb chop. Ideas?"
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[quote=Anonymous][quote=Anonymous]Lamb chop: grill, pan fry, or broil. You want to cook this with high direct dry heat. It will take less than 10 min to cook; cook it until the inside is light pink and you can see the meat fibers. If the inside is bright pink and uniformly textured, it's underdone; if it's grey, it's overdone. Serve with whatever sauce you like. [/quote] Cook to temperature, not color. Just like a steak. I like mine medium rare and I would call light pink medium, and overdone. Grey is just shameful and how my Irish in-laws cook their lamb. A lamb chop has fabulous natural flavor. No sauce required. Just season with S&P prior to cooking.[/quote]
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