Awesome you’re going to love it! Avocado oil and EVOO are indistinguishable after cooking, but the smoke point of EVOO is 374F and Avocado oil smokes at 520F so when you sear, the EVOO will have a slightly bitter/burnt taste while the Avocado oil won’t. If you really want to pump up the flavor try lamb tallow - but I don’t get enough lamb fat to make it worthwhile to make that myself so I stick to avocado. Please tell me you’re making this on camera?!?!?!?
@@BehindTheFoodTV I almost always use lamb tallow, we have a specific fat called "lamb tail fat/tallow" used for kebabs. I will hopefully make something similar but more Turkish style ;)
Thanks, Dash! You know this might be a great addition to your catering menu - the food cost is pretty low and the "impressive factor" is really high - plus you can use your new flamethrower!
@@BehindTheFoodTV Man if only, you'd be surprised by how many people do NOT like and or eat Lamb. I have a hard enough time selling boneless legs of lamb, at times. Plus I think you give my customers way deeper pockets than they have.
I agree! And I love the lollipops thing too - when I’m not rocking the keto recipe I make a glaze from mint jelly and sear the sides of each chop with that glaze for about 30 seconds so they get a “candy crust” - the kids eat them up! Thanks for watching and taking the time to comment Benjamin!
Thanks Candy! I’m always sad when Leah decides she’d rather go play with her friends than be on the show, but I promise I left some over for her to have for dinner! Thanks for your continued support!
Hahahaha I was wondering what happened to you! Welcome back Nelson! Oh and you’re right - the flamethrowers are the most fun tools I have! Wait until you see what I do with them in the video coming out June 12th!
