Double-Cut Lamb Chops with Garlic-Caper Rub

Followed the recipe ingredients, but also followed Anonymous' cooking suggestions and got perfectly medium rare, ridiculously delicious lamp chops. The best we've ever had.

The lamb chops were delicious! Made it for family Easter dinner. Followed recipe exactly and wouldn’t change a thing. The doneness of the meat was perfect. I wonder if for some who found it too rare that they didn’t cut the chops but cooked it as a whole rack? Don’t know but it tasted like something I would order at a fancy restaurant. Thank you F&W!

As noted by others, this was extremely rare. Also, parchment paper + gas broiler flame = FIRE (I should have remembered the title of "Fahrenheit 451"). I would make this again, but try using the other commenter's suggested reverse-sear method (and aluminum foil).

I loved the results of this recipe. Did not make any changes although I might change the balance of the sauce to increase the mint flavor. But perhaps not...making for my book club next week. Thank you.

Very tasty dish that we will make again!. But there were some problems with the recipe. First of all, I think the temperature at which the rack is being cooked is a tad high. I have been reverse searing steaks and reverse cooking roasts for several years and the usual recommended oven temperature for the first step is about 200-250°F. I actually used 190°F and it took about 35 minutes for the core of the rack to reach 110°F. The other problem is the final pull temperature for the rack in the outside browning step. First of all, I elected to finish the chops on a very hot plancha in my outdoor gas BBQ. It worked well but the final product was way too rare. When we made this again, in the second cooking step, I will pull from the first step at 112°F and finish in the second step to a core temperature of 127°F. The following information about lamb doneness is from the Thermoworks, who, by the way, make the excellent probe thermometer that I used in the recipe.

Lamb Roast Doneness Temperature Chart
Rare 120-129°F (49-54°C)
Medium Rare 130-134°F (55-57°C)
Medium 135-144°F (58-62°C)
Medium Well 145-154°F (63-67°C)
Well Done 155-164°F (68-73°C)

And, I think you are very correct in recommending the use of a probe thermometer for this recipe because without one, it is impossible to precisely pull the chops at the proper temperature