André Toulon Posted October 22, 2018 Share Posted October 22, 2018 I know this'll wind up in food but I'll most likely get my answer before that. I've already looked up that they can be cooked rare, but I want to ask if anyone has had them this way and is it really safe....I've never cooked them before but I want a treat on my lil date night...I don't wanna fuck them up either.....I got a cast iron grilling skillet, but would it be better encased in foil in the oven....I would hit the grill but it's kinda cold and wet.....Just looking for suggestions. Link to comment Share on other sites More sharing options...
discolé monade Posted October 22, 2018 Share Posted October 22, 2018 yes, and i would do caste iron to get a good sear on them. how are you prepping them? i would use oil and garlic, and some rosemary. 2 Link to comment Share on other sites More sharing options...
scoobdog Posted October 22, 2018 Share Posted October 22, 2018 Lamb is a red meat, so I would assume the same rules of cooking apply (i.e. rare should be fine). I don't add much as far as seasoning to mine, just the same garlic salt and pepper I would use with steak. 1 Link to comment Share on other sites More sharing options...
André Toulon Posted October 22, 2018 Author Share Posted October 22, 2018 10 minutes ago, discolemonade said: yes, and i would do caste iron to get a good sear on them. how are you prepping them? i would use oil and garlic, and some rosemary. OIl, Garlic, pepper and sage was my plan.....I don't think I have any rosemary, but I've surprised myself before. 1 Link to comment Share on other sites More sharing options...
midnight Posted October 22, 2018 Share Posted October 22, 2018 If you've got some thyme and tarragon, it'll substitute nicely for rosemary. Cook them to 120 degrees and you'll be fine. They can be red. Link to comment Share on other sites More sharing options...
Recommended Posts