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Lamb Chops

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Doc_Eggerton
Doc_Eggerton Posts: 5,321
in EggHead Forum
Marinated a couple hours in Italian dressing.  Done direct, raised, 400 until the internal was 130.  Rested a few minutes and kept cooking for another 5 -10 degrees.

Served with simple Romain and tomato salad, and sweet potatoes.

XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Chubbs
    Chubbs Posts: 6,929
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    Look solid Doc. Well done. Heading to Augusta tomorrow for work need any dechickos (sp?)?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    If you stop in, say hi to Heather for me.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Chubbs
    Chubbs Posts: 6,929
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    Will do buddy.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Nice Doc!  Lamb is one food the rest of the fam wont eat, so I would have to eat all five myself. Which I would have no problem doing!

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • caliking
    caliking Posts: 18,731
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    mmmmmm... lamb chops!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Mattman3969
    Mattman3969 Posts: 10,457
    edited June 2013
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    Looks very solid Doc!! I am thinking about a chimichurri lamb pops this weekend. Is 130 the desired temp to pull?

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    130 is to the rare side, but they gain temp resting.  Med rare is 135.  They are small and go from underdone to well done in the blink of an eye.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • SamFerrise
    SamFerrise Posts: 556
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    Try smearing your chops with peanut butter and let them marinate for several hours.  I learned this one from an Lebanese friend of mine and it is awesome.  You cannot taste the peanut butter and the flavor is amazing.

    Simple ingredients, amazing results!
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  • zosobao5150
    zosobao5150 Posts: 133
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    Looks great!  Lamb is one of those meats that I try to cook no more than a medium rare.  Looks like you did a good job.  I also agree that they do get 'well done in the blink of an eye.'  Not nearly as good when overdone.
    XL BGE
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