Mo lamb hot damn

[baboon]

2 loins
1 rack
hummus
taziki sauce
tomato & red onion salad with feta cheese
& nan bread(no pita available) IMG_4352.jpg IMG_4353.jpg

[Johnny]

I generally like my meat cooked well to medium-well. I realize this is blasphemy in grilling circles, but that's what I like. When I say "well done" I don't mean burned to a crisp and dry. The trick is to cook it all the way through and pull it off the grill the instant you've achieved that goal. The meat will still be juicy and flavorful.

The only time rarer meats taste good to me are prime rib. It seems to do better on the rare side. Your lamb appears rare to medium-rare in the photos. Is that accurate?

[baboon]

I cook my lamb to 120 degrees during the 5 min rest it hits 125 degrees for a perfect rare.

I bought this bad ass Induction range. The oven is a convection and has a probe that can be set to temperature. It’s a sweet feature.

I did the last prime rib @ 550 degrees to sear the outside. It worked great but smoked out the house. The lamb was cooked @ 350 to avoid the smoke.