Lamb Chops

Butch M · May 2002

How do you cook Lamb Chops on the egg. Please share the type of seasoning, time and temp, and what goes well with it. We have never had Lamb before, and thought we would give it a try tonight.
Thank you for you help.

Frozen Chosen · May 2002

Butch M,
If loin chops, remove fat around the chops. I go with cuts at 1 3/4 in. thickness. Make a loose paste out of minced garlic, fresh minced rosemary, and half as much fresh minced thyme all blended with olive oil. Sltaher cuts with this and maridate for as long as you can. Grill direct at 500F for about 10 and 6, for m-rare. Serve with jalpeno jelly and potatoes au gratin; one of out favorite meals.

Joel Ferman · May 2002

Frozen Chosen,
I almost ALWAYS prepare it as you have explained, however I like to add a generous twist of fresh lemon juice to them right before they are cooked. I also find that Critelli extra virgin olive oil seems to work wonders with Lamb.[p]-Joel

Janet · May 2002

Butch M,
Sounds like you already got some good advice for tonight.
A lamb marinade that I like is lemon juice, crushed garlic, and oregano. After the marinate, cook as per Frozen Chosen's suggestion.
I just had a garlic spatchcock chicken for dinner, but my mouth is now watering for lamb!
The egg is not a diet facilitator.[p]Janet[p]

Janet · May 2002

Janet,
You forgot the olive oil in that mix.
Janet[p]

Lamb Chops

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