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Seattle is going to be SO FUN, so glad you're coming! Like with any large cut of meat, I like doing it low and slow at first, then searing at the end. It's admittedly not something I do often (because I love the brown exterior of an individual lamb chop so much), but would approach it like a standing rib roast, adjusting the time for size.
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Seattle is going to be SO FUN, so glad you're coming! Like with any large cut of meat, I like doing it low and slow at first, then searing at the end. It's admittedly not something I do often (because I love the brown exterior of an individual lamb chop so much), but would approach it like a standing rib roast, adjusting the time for size.
alisoneroman.com/recipe… (for reference)
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