Semi Frozen Lamb Chops - Reverse Sear to the Rescue

Ragtop99

I took some lamb chops out to defrost, but they didn't fully defrost by the time I was ready to cook.  Parts of them were soft to the touch, but other parts were hard.  I set up my medium for raised direct and let it heat up to 250* and place the chops so they were standing up on the T-bone.  I put them toward the outside of the egg so they were not direct over the fire, which was mainly centered on a big chuck of mesquite that was left from roasting peppers.  I started checking them after 20 minutes with the thermapen and pulled off any that reached 115*.  I just let them sit, no foil or anything so the early ones cooled a bit.  After the last chop was off, I opened it for a reverse sear at 600*.  

This work really well.  I'm glad I did this rather than hot tubbing them.  They came out with a deep red, almost burgundy color, prior to sear.Medium Rare center after the sear.  The photo color is off a bit, but gives an idea.