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Blusteryknollfarm

Posted 3/23/2024 22:08 (#10677295 - in reply to #10677278)
Subject: RE: boneless lamb leg?

North Central Illinois

I just had some lamb chops tonight. Salt, pepper, and garlic. One minute on each side in a hot cast iron skillet then 5 minutes in a 400° oven is perfect to my liking when they're cut 1" thick. Crisp brown edges and still pink in the middle half.

boneless lamb leg? - JayWalker : 3/23/2024 10:37
- RE: boneless lamb leg? - Oakwood : 3/23/2024 11:13
  - RE: boneless lamb leg? - JayWalker : 3/23/2024 13:19
    - RE: boneless lamb leg? - Oakwood : 3/23/2024 13:50
- RE: boneless lamb leg? - junk fun : 3/23/2024 12:08
- RE: boneless lamb leg? - John Burns : 3/23/2024 12:10
  - RE: boneless lamb leg? - waterman1 : 3/23/2024 12:58
- RE: boneless lamb leg? - ronm : 3/23/2024 13:56
- RE: boneless lamb leg? - JRosenberger : 3/23/2024 14:02
  - RE: boneless lamb leg? - Blusteryknollfarm : 3/23/2024 21:42
- RE: boneless lamb leg? - Russ In Idaho : 3/23/2024 21:37
  - RE: boneless lamb leg? - Blusteryknollfarm : 3/23/2024 21:46
    - RE: boneless lamb leg? - Russ In Idaho : 3/23/2024 21:58
      - RE: boneless lamb leg? - Blusteryknollfarm : 3/23/2024 22:08
        
        RE: boneless lamb leg? - Russ In Idaho : 3/23/2024 22:28
        
        RE: boneless lamb leg? - Blusteryknollfarm : 3/23/2024 22:42

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