Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Lamb Chops - Waldorf After Party

Pepper Monkey BBQPepper Monkey BBQ Posts: 652
edited 3:59PM in EggHead Forum
We have received several emails from the random 16 people that got a lamb chop at the after party (Waldorf) a couple weeks ago (oops, 15 because we ate one). So here are the recipes and cooking instructions in more detail than you'd probably prefer ... oh, and thanks for asking because we had to cook them again tonight for pictures!

Rub and sauce recipes at the end of the post. I set up a large egg, indirect with apple wood chips. Approximately 240 degrees with a grate as high as you can get it in the dome. Sprinkle chops (Costco package, 8 chops about 1 1/4 inch thick) liberally with the lamb rub. Put them in the egg and let them absorb some smoke. About 20 minutes or until they reach 105 degrees. Pull the chops off and tent with foil if desired ... I just let them rest uncovered on a plate. Reconfigure your large as shown. Spider holding the grate from our small with a cast iron flat pan on it. Get that thing HOT. Surface temp of the CI was just over 450 in less than ten minutes. Put a splash of oil on the CI and throw the chops on it. I did two minutes per side then pulled. Should be crusted but not burned. Let rest for at least 5 minutes, internal will be about 128. We've learned that we would like ours a little more rare, so shorter time on the CI if you like them red.

At Waldorf we just did about 4 min per side direct on a the Mini that Meat let us borrow.

Drizzle the magical mint sauce over them as liberal as you'd like (save extra for the table for those that really like it saucy). Then Serve!

Sauce:

Juice and zest of one lemon, approx 1/4 cup olive oil, approx 1/4 finely chopped mint, salt and pepper to taste. All measurements are to taste.

Lamb rub:

1/3 C Salt
!/3 C fresh ground pepper
1/3 C whole coffee beans
1 tsp cocoa powder
1/2 tsp jalapeno powder
1 tsp rosemary powder
1 TBLSP garlic powder
1/8 tsp cayenne powder

Grind into a medium course powder.

LambChopsMay20115.jpg
Smoking about 240 deg with apple wood.

LambChopsMay20114.jpg
Set up with the spider, small grate, and CI pan. Another option would be to have another egg ready to go with the CI hot.

LambChopsMay20113.jpg
Sear approximately 2 min per side to get a good crust. Final temp after resting between 125 - 130 deg.

LambChopsMay20112.jpg
A good crust on the chops, drizzled with the magical mint sauce.

LambChopsMay20111.jpg
Plated with a side salad and Erin's amazing blended cauliflower with creamy cheddar, bacon, and mushroom infused oil.

Comments

  • FluffybFluffyb Posts: 1,815
    Oh my heavens those look incredible! We were supposed to go to a party tomorrow night, but the fiance is injured, so had to cancel. Think you just gave me what to cook at home! Though I don't have rosemary powder. If I dry some fresh over night, then grind with other ingredients do you think it will work?
  • Sorry to hear about the injury ... hope its not serious. Absolutely some fresh or dried rosemary would work. I started using the powder so when you do a hot sear there aren't large pieces of fresh herbs that can burn ... but a fine chop would work just as well. I've used an italian seasoning when in a bind and it tasted good!

    Joel M
  • Bear 007Bear 007 Posts: 343
    Those do look tasty, Lamb is one of my favorites on the BBQ.
  • So easy ... and the mint sauce just makes them explode with flavor. Has truly become one of our favorite meals.

    Joel M
  • Austin  EggheadAustin Egghead Posts: 3,898
    Really looks good. I am not a big fan of lamb, but I would cook that! Can you post the recipe of the cauliflower mash. Bookmarked and thanks :)
    Large, small and mini now Egging in Rowlett Tx
  • LDDLDD Posts: 1,225
    looks great! I think today is gonna be lamb.
    context is important :)
  • BobSBobS Posts: 2,485
    Looks fantastic!

    I think the reverse sear is really the way to go. I want to try the mint sauce.
  • eenie meenieeenie meenie Posts: 4,393
    Pepper Monkey, the lamb chops looks mouth watering. It would be worth the trip to the Waldorf fest just to taste one (or two, or three). :)
  • Weekend WarriorWeekend Warrior Posts: 1,702
    Hey guys, thank you so much for the ingredients lists and method. ;) I can't wait to try these at home. If I can make them half as well as you did, they will be fantastic! B)
  • Weekend WarriorWeekend Warrior Posts: 1,702
    Eenie, you have no idea! These chops were "Roll your eyes while mouthing OMG!" good. They were out-of-this-world delicious. Maybe the best thing I have EVER eaten off an egg.
  • golffergolffer Posts: 144
    Tried some of these, seared on the stovetop, and they were fantastic. Couple of questions:
    1. When you sear on the griddle down in the coals is there no flareup? How much oil?
    2. What size griddle can you use that deep?
    Thanks again.
  • The griddle is sitting on the spider and there is no flare up, but use just a little oil, maybe a table spoon for all the chops ... and our griddle has a slight lip around it so nothing spills out onto the coals. I think our griddle is 12" square.
Sign In or Register to comment.
Click here for Forum Use Guidelines.