Wife was gone last night, which is always a good excuse for lamb! (She doesnt like the taste or smell.)
These chops were salted about 2 hours before cooking and sprinkled with a very light dusting of granulated garlic & onion, plus a bit of curry powder, and a tiny bit of sugar (maybe 0.75g/chop).
I slow roasted at about 155°F until they got to about 125°F, then pan seared.
Yummy - I ate all 6 of them. I also had (not pictured) leftover taters, carrots, and cabbage that’d been braised with corned beef I’d made on Tuesday. (I still have leftover CB too, but am dedicating it to sandwiches).
No idea yet what I’m having tonight.
