Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Lamb chops tonight!

JHazardJHazard Posts: 18
edited September 2012 in Lamb
Haven't done the lamb chops before, but these guys (shoot! Can't figure how to post picture from my phone!) appear to be about an inch and a half. I put some salt and pepper and a blend of seasons I bought in France; oregano, rosemary, salt etc.

Planning on 400 degrees for the egg and am thinking 15-20 minutes should do it. I plan to pull around 130 and hope the rest up to 135-140.

Does this sound good? Any better ideas?
·

Comments

  • Man, 15 to 20 minutes is way too long for lamb chops. Least to my tastes.

    Steve 

    Caledon, ON

     

    ·
  • nolaeggheadnolaegghead Posts: 14,262
    I'd do direct, fairly high heat because I love that crispy burnt lamb on the outside, and cook to about 128 internal - cooking very hot it will rise up another 7 degrees.  Should give you a good medium rare.  Spice combo sounds perfect.  Then mix up some sour cream, whipping cream or yogurt and horseradish with a little (dried is fine) mint, salt and black pepper as a cold sauce.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • I'd do direct, fairly high heat because I love that crispy burnt lamb on the outside, and cook to about 128 internal - cooking very hot it will rise up another 7 degrees.  Should give you a good medium rare.  Spice combo sounds perfect.  Then mix up some sour cream, whipping cream or yogurt and horseradish with a little (dried is fine) mint, salt and black pepper as a cold sauce.
    You guys don't use mint sauce too much. It is the bomb for lamb.

    Steve 

    Caledon, ON

     

    ·
  • Doc_EggertonDoc_Eggerton Posts: 4,382
    edited September 2012
    Doing them tomorrow!  I too like to sear a bit and serve somewhat rare in the middle.  My cook is like 450, lowered grid, 5 minutes to a side.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

    ·
  • Marinading with your spices and a little lemon works too.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

    ·
  • nolaeggheadnolaegghead Posts: 14,262
    Yeah, I actually prefer rare/blue.  I'm the guy that eats raw meat when I'm prepping dinner.  Lamb can be a little slimy at beef rare temps, so I usually go MR with lamb.  But that's mostly with leg.

    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
Sign In or Register to comment.