Crispy Lamb and Herb Wafers with Sour Cream

Cooking Temperature

• Sear lamb over high heat until internal temperature reaches at least 145°F (63°C) for medium-rare doneness. The lamb must reach this temperature to ensure food safety, despite the recipe noting a pink center.

• Heat cast-iron pan until smoking before adding oil and lamb to ensure proper searing and to kill surface bacteria.

Cross Contamination

• Use separate cutting boards and utensils for raw lamb and ready-to-eat components including herb wafers, garnishes, and sour cream to prevent cross-contamination.

• The same pan is used for searing lamb and cooking wafers — wash thoroughly with hot soapy water between uses or use separate pans to avoid raw meat residue on the wafers.

High Risk Population

• The pink center in the lamb may pose a risk for vulnerable populations including pregnant individuals, elderly, young children, and immunocompromised persons — consider cooking to 160°F (71°C) for fully cooked lamb.

Handling

• After handling raw lamb, wash hands thoroughly with soap and water for at least 20 seconds before touching other ingredients, surfaces, or serving dishes.

• Allow lamb to rest briefly after cooking but do not leave at room temperature for extended periods — sour cream garnish should be kept chilled until serving to prevent bacterial growth.

Storage

• Refrigerate leftover lamb within 2 hours of cooking at temperatures below 40°F (4°C). Sour cream should also be refrigerated promptly and consumed within 3-5 days after opening.

Shelf Life

• Herb wafers are best consumed immediately as they harden as they cool. Leftover wafers can be stored in an airtight container at room temperature for up to 24 hours but will lose crispness.

Allergen Warning

• This dish contains dairy (sour cream) and gluten (flour). Ensure all diners are aware of these allergens before consumption and avoid cross-contact during preparation and service.