So there was a recent forum about Mutton and it got me thinking: Time for some lamb chops! This is the first time I've made them and I think I am in love! This forum is great for finding and trying new ideas so thank you everyone for your posts!
Seared over high heat, then moved to indirect with oak smoke until just short of 135 degrees. They were ready pretty quickly so probably about 15 minutes total at most.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Next challenge is to find some grain finished North American lamb. Bigger cuts and better flavor than the stuff from Australia or NZ. Don’t mean to offend anyone from south of the equator but it’s true!!! There is a reason North American lamb is hard to find. It’s scooped up by all the upscale restaurants leaving imported stuff to the big box stores! Apples and oranges! Try it!!!
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Dude those look amazing!!!!
I gotta try this. My wife and I had some at a friends house a while back. They are awesome.
Funny thing about that is my wife hates lamb. But loved the chops. Of course I didn’t tell her what they were until after she said they were great.
Nice cook brother.
I had lamb chops last night at one of my favorite restaurants. But they did not look anything like those.... Your's are Beautiful!! When i do lamb chops at home, I use fresh thyme/rosemary, kosher salt and fresh cracked pepper over direct heat. Then finish them by basting with butter. Yum
Ive got lamb chops to break in my new grill grates. I'm thinking just pepper, plus the dry brine. I've never made a board sauce, so, how about olive oil, garlic, rosemary, thyme and lemon zest? Is that overkill?
Thanks,
Dick
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