I am cooking lamb chops for dinner, and I don't know how long to cook them....I am pan searing them, and then I'm gonna put on the grill...any suggestions, how do I know when they are done?
alright internal temp does not mean internal temp while its still on on the grill.
the temp depends on how well you want the meat. also take into account carry over cooking. if you cook it to the temp its supposed to be according to serv-safe (140) while it is on the grill it will be OVER COOKED. it should hit 140 during its resting period. basically you cook it 10-15 degrees under what you want it to be and then while it is resting it should reach the temp you want. to rest it cover it with tin foil AWAY from HEAT. resting the meat allows it to come up to temp and the juices to settle back into the meat so when you cut it the juices dont fall out all over the cutting board or plate.
