Lamb chops tonight!

JHazard

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?

Little Steven

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

nolaegghead

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.

Little Steven

nolaegghead said:

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.

Doc_Eggerton

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.

Doc_Eggerton

Marinading with your spices and a little lemon works too.

nolaegghead

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.