Lamb Chops on the Egg

Unknown · December 2006

Hello,[p]Bit of a novice egger here; I've done pork ribs, steak (T-rex), chicken, brisket and roasted turkey on the egg, but I haven't ever tried lamb yet.[p]So, a simple question: what's the best way to cook lamb chops on the egg? T-Rex them like a little steak? Longer, lower heat? Any help would be much appreciated by our Christmas Eve diners.[p]Thanks, and Merry Christmas all.

egret · December 2006

Paul K,
Here's how I do mine :[p]Barbecued Lamb Chops [p]8 (1-1/2 inch thick) loin Lamb Chops[p]Marinade:
3 T. fresh squeezed Lemon Juice
2 T. Honey
2 T. Red Wine Vinegar
2 tsp. dried Oregano (crumbled)
1 tsp. dried Rosemary (crumbled)
1 tsp. minced Garlic
1 tsp. coarse Salt
10 T. Vegetable Oil
2 T. Olive Oil[p]Combine first 7 marinade ingredients in a bowl and let stand 2 minutes.
Slowly whisk in both oils in a thin stream.
Cover and let stand 1 day.
Score fat on lamb at 2-inch intervals.
Place lamb in shallow baking dish.
Whisk marinade, then pour over lamb; turn to coat both sides.
Let stand at room temp. 2 hours or overnight in refrigerator, turning
occasionally.
Cook on a raised grid at 400 degrees to desired degree of doneness, basting with reserved marinade.[p]

CampCook · December 2006

Paul K,
We use T_Rex exclusively with lamb Racks and they are exquisite. I sear for 2.5 minutes on one side and 2 minutes on the other. Then while the grill temp is coming down I smear a paste on the racks. The paste is a concotion of mint jelly, mint leaves, dijon mustard and garlic. The racks go back on until they hit 124 to 130 internal. Awesome Note, I position the racks on the grill with the bones off the fire to prevent burning.

Lamb Chops on the Egg

Comments

Categories