this post was submitted on 20 Apr 2025
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Lamb sous vide 4h @ 132F seared over natural lump charcoal in the bottom of a chimney starter. (Start a small chimney of charcoal and put it in the base of big chimney, seared on a cooling rack 1 min 20 sec each side). Served against a mixed green salad with some cherry tomatoes.

A great turnout, except for the part where I stepped on a loose piece of charcoal and melted my sock to my foot... Learned a lesson and said some bad words.

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[–] caut_R@lemmy.world 6 points 1 month ago

Both posts look really good to me, hope it tasted just as good!