Hi and happy Memorial Day, all!
At Costco yesterday and came across some beautiful lamb loin chops.
This will be my first crack at trying lamb this evening and for the price I paid, don't want to botch it. Also want to keep it very simple.
After sniffing around here it sounds like a little EVOO, salt, pepper and rosemary is a pretty good way to go.
Thinking about the Trex cook. Good idea or not? If so, does the meat need to rest just like a ribeye (or whatever)after the initial sear?