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Gator Bait! Lamb Dinner...

ThunderBunnyThunderBunny Posts: 133
edited 4:25PM in EggHead Forum
...I found one of your old posts on lamb chops. I cooked some tonight that I picked up this weekend.
Based on your recipe it was one of the best dinners I've cooked; a little salt, pepper, garlic pow and some Kitchen Bouquet.
Got a question though. These were little (I'll call them "medallion" sized) loin chops. I got the fire good and hot at 500*, sprinkled on some hickory chips, threw the meat on the fire and closed the lid.
I was expecting 2 1/2 minutes per side, but it took much longer than that to get to 125*(ish) internal when I pulled them.
Did I misread your recipe? How long should should those little suckers be on that fire? Lid open or closed??
I lucked out tonight, but thanks for that recipe. AMAZING supper!


  • misfitmisfit Posts: 358
    I don't know about lamb chops, but ThunderBunny is a cool handle. :laugh:
  • ThunderBunnyThunderBunny Posts: 133
    Haha! Hey, not exactly what I was looking for, but I'll take it! Thanks!
  • Gator Bait Gator Bait Posts: 5,244
    Hi ThunderBunny

    First of all I'm delighted that recipe worked for you and you liked it. I may have to reread that post. OK, I have read my earlier post and I did say that I pulled them after 5 minutes! Hmmmmmm, now I'm confused. I'm going to have to cook these again and see where my error is. I know I treat them like a steak of similar thickness but on a raised grate but 5 minutes sounds to soon. I'm happy you were on your toes and caught that. The dome should be closed.

    You didn't luck out, you did great! You took control of the situation and came through on top. Nice job! I don't think many recipes here are etched in stone and a tried and true science. There are many variables that can effect the out come and you have to be able to adapt, which you did nicely. This is cooking over charcoal, LOL, we aren't much better off then cavemen. :lol:


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