|
North Central Illinois | Salt and pepper. 1 minute each side in a smoking hot cast iron skillet and 4 minutes in a 400° oven is my preference for lamb chops and anything else cut 1" thick.
I've rarely been happy with lamb in a crock pot. Mom prefers meat cooked until it is plenty dead in a crock pot, especially for holiday gatherings. Thinking I'll give her all the shanks from the 3 lambs I take to the locker next week because that's the one cut that really turns out well with that treatment. | |
|
Lamb cooked right
