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Lamb chop help, please

J Appledog
J Appledog Posts: 1,046
edited November -1 in EggHead Forum
I've got some little 1" thick lamb chops. My husband cooks them to perfection; I always screw them up. He's not home. Any help with times & tremp would be appreciated - I'm getting hungry! Julie
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Comments

  • Frozen Chosen
    Frozen Chosen Posts: 131
    J Appledog,
    Mine are usually about 1.5-2 in thick, but I would rub them with a mixture of chopped rosemary, thyme, and garlic in olive oil; marinate as long as possible, then grill direct with vents in upper open so temp stabilizes around 350-400. Should go about 6-8 minutes on one side, then on flip to finish for m-rare. If anything, these may cook a bit quicker given their width. GL.
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  • Unknown
    Unknown
    J Appledog,
    I'm going to amend my post and say a bit higher temp; like 450F.
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  • Cornfed
    Cornfed Posts: 1,324
    J Appledog,[p]I've only cooked them a couple of times. I went with high heat (~550-600) and cooked them for maybe 4 minutes per side. These were all seasoned simply with salt/pepper/garlic/ev olive oil. Delicious, and awesome as "lamb lolli-pops" (apologies for using Bobby Flay terminology) at tailgates.[p]Good luck,
    Cornfed
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  • BlueSmoke
    BlueSmoke Posts: 1,678
    J Appledog,
    I like to moisten the little guys with white wine, then dust with powdered dried mint, garlic powder and black pepper. 400º sounds about right, 3 to 4 mins per side.

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  • J Appledog
    J Appledog Posts: 1,046
    BlueSmoke, Oooooooo YUM, my kind of recipe! JCA

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  • J Appledog
    J Appledog Posts: 1,046
    Thank you, ALL! [p]My Neighbor Nancy showed up with dinner because I had rented the intriguing movie "Stealing beauty" . (Liv Tyler, guys!0[p]J Appledog[p]Lamb tomorow & Steve can cook!

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