Easter Lamb Chop Racks

radamo

So I finally got my grill gloves and had to put them to the test.  For Easter dinner we wanted baby lamb chops and the last time I seared them on my weber before roasting indirect on the Egg.  This time I had the Egg up to about 500 degrees and seared both sides of the chops for about 2 minutes each (next time might go a little warmer).  Then removed the racks and closed the bottom vent.  Using my new gloves (http://www.amazon.com/gp/product/B00FCXWBH0/ref=oh_details_o02_s01_i01?ie=UTF8&psc=1) I removed my cooking grid and put in my platesetter.

Opened the bottom vent about an inch and got my temp down to 400.  Put my Maverick probe into the lamb and roasted until they got to 125.  Took them off and let the racks rest for 5 minutes.  

For anyone looking for heat resistant gloves I can't recommend these enough.  Less than $25 and my hands did not even get warm.  Now I can't wait to make rib eyes!!!

Here is a shot during the cook:

Here is a plated shot... Served with Shredded brussel sprouts with pancetta, fresh beet salad and garlic mashed potatoes.  

buzd504

That looks great.  I've never shredded Brussels sprouts, but that looks good.

I also have those gloves, and they work great.  Careful handling a nuclear plate setter though.  They do have their limits.

PhillyBoy23

Looks awesome.

NPHuskerFL

Meal looks great! And very nice photos at that. +1 on those gloves. I've 2 sets...1 for work (commercial kitchen repairs) and also have second set that has the longer wrist cuff (they work amazingly well with very little heat transferred through the gloves).

radamo

buzd504 said:

That looks great.  I've never shredded Brussels sprouts, but that looks good.

I also have those gloves, and they work great.  Careful handling a nuclear plate setter though.  They do have their limits.

Thanks all... Not sure I would try a hot platesetter.  :-D  

Here is a link to the brussel sprout recipe for anyone that wants to try it:

http://saramoulton.com/2014/01/quick-sauteed-shredded-brussels-sprouts-with-pancetta-and-balsamic-vinegar/