Since both are rather delicate cuts I decided to combine both cooks into one.
Preppred the Chimichurri sauce first and my go to is Moose's recipe which is perfect IMHO
Australian goodness
What a healthy rack :becky::becky:
Sliced them individually first
Gorgeous marbling
Removed two healthy pieces and Frenched the Frenched rack some mo' into beautiful lollipops :biggrin1:
Got the working on the tenderloin. USDA prime
This was borderline Wagyu. Just feel the marbling
Trussed two filets
The stars are ready for the show with fine rubs from Oakridge and BPS
Fine cuts of meat deserve treatment from a fine cooker :thumb:
Lamb hit the grill first
Nice grill marks
Put the counterparts on before pulling the stars out
:razz:
Perfection
Ate the rest of the chops with the Chimichurri sauce. Don't worry I had helpers
Next I moved onto the filets
Same treatment
Boom!! Served!
Insane is all I can say. Meat coma for a little bit but we made it out alright. Thanks for looking!
Preppred the Chimichurri sauce first and my go to is Moose's recipe which is perfect IMHO
Australian goodness
What a healthy rack :becky::becky:
Sliced them individually first
Gorgeous marbling
Removed two healthy pieces and Frenched the Frenched rack some mo' into beautiful lollipops :biggrin1:
Got the working on the tenderloin. USDA prime
This was borderline Wagyu. Just feel the marbling
Trussed two filets
The stars are ready for the show with fine rubs from Oakridge and BPS
Fine cuts of meat deserve treatment from a fine cooker :thumb:
Lamb hit the grill first
Nice grill marks
Put the counterparts on before pulling the stars out
:razz:
Perfection
Ate the rest of the chops with the Chimichurri sauce. Don't worry I had helpers
Next I moved onto the filets
Same treatment
Boom!! Served!
Insane is all I can say. Meat coma for a little bit but we made it out alright. Thanks for looking!
