Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Lamb Loin Chops In Sheep Dip

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Lamb Loin Chops In Sheep Dip

    Hi - I am going to be making the lamb loin chops from Meathead's recipe. The last step has the lamb going on the grill with high direct heat. Is the lid supposed to be open or closed for this step? (It doesn't specify or say "Warp 10").

    Thanks,
    Pete

    #2
    I don't really think the lid position will matter too much, as long as you get it to a nice 135-140 IT you will be good to go.

    This is one of the best recipes on this site, I make it when I need a sure fire "Wow!" dish. I am jealous of you, I need to go buy some lamb chops now.

    Comment


      #3
      It is for searing, leave the lid off so you can keep an eye on the meat.

      Comment


        #4
        Treat lamb chops as you would a steak. As the others have said, lid position won't matter much. Just sear and enjoy.

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo
        Meat-Up in Memphis