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.

Silence of the Lamb Chops

wmritterwmritter Posts: 2
edited 12:49PM in Lamb
• 12 Lamb chops - frenched
• 1 Tbs Olive oil
• &#189 Pinch salt and pepper to taste
• &#188 Cup balsamic vinegar
• 1/8 Cup honey

InstructionsWhisk together honey and vinegar and season with salt & pepper
With grill on high heat, brush each chop on both sides with olive oil and
season with salt & pepper.Place on grill and cook 3-4 minutes (or until golden brown and slightly
charred). Flip and repeat. When they're almost done, pull them off the grill and brush with the
honey-vinegar glaze. Cook one minute longer and remove from heat.After removing the chops from the heat, brush again with glaze and let sit
5 minutes.Serve 2-3 chops per person with pesto on the sideSource:
&#034Maxim Magazine&#034
NotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.