hello all, I have never really tried lamb and have been wanting something different so I bought these chops since they were not to expensive for a try.
Can anyone tell me the best way to cook them, would I treat like a steak or pork chop? hot n fast or reverse sear? I have charcoal or gas grills available.
thank you
Pit Barrel Cooker Slow 'n Sear for 22" Kettle Weber 22" Kettle (Craiglist) Slow 'n Sear for 22" Kettle Weber Rapid Fire Chimney Maverick ET-732 Kingsford Original Charcoal
Kingsford Competition Charcoal
Anova Sous Vide
I am not an expert but I cooked a couple of lamb chops in my PBC a couple of years ago and they turned out great. I probably used their All Purpose rub. I dont remember the temperature I pulled them. I bet someone will respond soon with more help.
Reduce balsamic down until about 1/3 of it is evaporated, and let cool. In the meantime dry brine the lamb. After a few hours addlots of garlic and rosemary to the balsamic and a few pinches of chili flakes. Marinade the lamb over night, then sear hot and fast. Should be served on the rare side of medium rare.
Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
Weber Jumbo Joe
Weber 22" Master-Touch Kettle w/rotisserie
Pit Barrel Cooker
Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
Traeger Timberline 850 w/BBQ Hack griddle and Pizza oven attachment
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Thermoworks Smoke
Maverick ET-733
Thermapen Mk4, Red
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Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Anova Precision Cooker Insulated Container
Lipavi C15 container and lid
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BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
BBQ Dragon Grill Table for 22" Weber Kettle
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Hmm, some nice lean chops would have been a better option for a first time lamb cook. Dry brine with a dusting of kosher salt, both sides, for a few hours in the fridge, coat with some avocado oil, black pepper and a light dusting of garlic powder, grill over direct heat, flipping often until you get a nice crust. Make a nice, rosemary forward board sauce to slice on, and serve with garlic/rosemary mashed potatoes and a nice Syrah. Oh, and let me know when to come over!
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