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  • Lightly charred lamb sirloin
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    By anncathrin

    Lightly charred lamb sirloin

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    Lamb meat is very rich in flavor, and by frying the meat like this – on one side only – you get both raw and almost overdone meat in one mouthful.

    Main course for 2, appetizer for 4

    PREPARATION:

    • 1

      Fry the sirloin in a hot frying pan with the fat side down until the core temperature is about 122 Fahrenheit (50 Celsius). Brown the other side for a few seconds.

    • 2

      Cut the burned fat off the sirloin before serving.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S10 E07 Mountain Lamb and tagged . Bookmark the permalink.
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  • Lamb meat is very rich in flavor, and by frying the meat like this – on one side only – you get both raw and almost overdone meat in one mouthful.

    Main course for 2, appetizer for 4

    PREPARATION:

    • 1

      Fry the sirloin in a hot frying pan with the fat side down until the core temperature is about 122 Fahrenheit (50 Celsius). Brown the other side for a few seconds.

    • 2

      Cut the burned fat off the sirloin before serving.

    Print Friendly
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