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Lamb, The 5th food group

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JLOCKHART29
JLOCKHART29 Posts: 5,897
edited November -1 in EggHead Forum
Well my local butcher got in a load of lamb special order and the person backed out. Running a special on them for 9 bucks a lbs (thats a special :whistle: ?) Any way at right at 20 bucks for these don't want to screw them up. Need a good EASY burn for them. Also can someone give me a link to Trex a top sirloin. Thanks! NEW08001.jpg
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  • FlaPoolman
    FlaPoolman Posts: 11,677
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    Try this for the Trex steak. Sorry I havent done lamb yet
    Pat

    http://www.nakedwhiz.com/trexsteak.htm
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  • ATX
    ATX Posts: 98
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    I've T-Rexed Lamb with great results.
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  • Roudy
    Roudy Posts: 431
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    I'm with you on the fifth food group statement. I've TRex'ed with success as well on lamb loin chops that were a solid 1 1/2 to 2 inches thick. I'm a fan of the DP Red Eye Express on lamb. If you look at the lamb popcicles recipe at the DP website you'll see what I mean.

    Roudy
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  • Marvin
    Marvin Posts: 515
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    That's pretty fatty lamb; probably cut from the shoulder, the most flavorable part. I would trim those chops as much as possible, S&P&garlic, and grill them over high heat quickly to medium rare. Enjoy!
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  • Marvin
    Marvin Posts: 515
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    That's pretty fatty lamb; probably cut from the shoulder, the most flavorable part. I would trim those chops as much as possible, S&P&garlic, and grill them over high heat quickly to medium rare. Enjoy!
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  • Marvin
    Marvin Posts: 515
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    That's pretty fatty lamb; probably cut from the shoulder, the most flavorable part. I would trim those chops as much as possible, S&P&garlic, and grill them over high heat quickly to medium rare. Enjoy!
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  • Marvin
    Marvin Posts: 515
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    Sorry forthe triple post. I'm just getting use to the forum.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
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    OK the chops are a solid 1 1/2 inch not much more but all solid 1 1/2 inch x 3 inch x 2 inch once I trim well. Can I Trex'em acording to directions or will that be to long, which I thank it will?
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  • gdenby
    gdenby Posts: 6,239
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    I've become fond of "hot tubbing" before T-Rexing. The last lamb I did, leg center slices about 1 1/4, I rubbed and bagged and soaked for about 20 minute in 130 degree water. Then standard T-Rex sear, just over 60 seconds per side. Brought it right to 140. Wife said it was the best lamb I've ever done.

    gdenby
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
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    So you just did the sear not the rest and then the 400 degree cook?
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  • gdenby
    gdenby Posts: 6,239
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    The "hot tub" period brings the meat up to about 120. The searing time is just enough to crisp the outside nicely, and bring the center up to rare.

    As a BTW, I just rubbed with salt, garlic, , some fresh grated lemon zest and black pepper and a dash of sweet paprika. Tasted really nice.

    gdenby
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
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    Sounds like a plan seeing as I am Trexing all ready. Thanks everyone! See my what has become a almost daily when I am not working: Tonights Egg sacrifice. Fixing to start it now
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  • Steeler Fan
    Steeler Fan Posts: 395
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    Lamb is the choice of my slavic ancestors. Don't get fancy. Rub w/ olive oil, DP Red Express is great. Let the lamb sit at room temp for about an hour with the oil and rub on it. It will be a paste and very flavorful. Have no DP, oh well marinate in Italian Dressing, kosher salt and fresh ground pepper with a little granulated garlic. You are good to go. a little of slivovitz while you get the fire up to speed would be awesome. Actually before, during and after the meal sounds like a plan. By the way, I'm grilling lamb and carmelizing some onions to put on my homemade pierogies as I'm typing. . No Slivovitz tonite. Just a cheap Australian shiraz. godd Luck.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
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    Don't know if any one reads back on these older post that fall back but just wanted to say thanks to all. I Trexed them with Hot water bath 1st. Little salt,pepper,garlic pepper and rosemary rubed w/olive oil. Was great!!
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