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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Lamb Chops

GRN96WS6
GRN96WS6 Posts: 60
in Lamb
I did a spin off of this recipe.

http://eggheadforum.com/discussion/563609/marinated-lamb-loin-chops

I made my marinade (no measurements) with olive oil, sriracha, and Worcestershire sauce.

I seared at 550 two mins per side, dropped temp to 450 and roasted 4 mins per side.  I also had garlic and shallot rice as a side.






Tommy
LBGE
· Share on FacebookShare on Twitter

Comments

  • SGH
    SGH Posts: 28,883
    Great looking grub brother. Solid cook :clap: 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • buzd504
    buzd504 Posts: 3,855
    I love those little lamb tbones.  Those look a little bigger than usual and it looks like there is a little fat tip at the tail.  Amazing!!  I bet they were f**ing delicious!!
    NOLA
    · Share on FacebookShare on Twitter
  • GRN96WS6
    GRN96WS6 Posts: 60
    buzd504 said:
    I love those little lamb tbones.  Those look a little bigger than usual and it looks like there is a little fat tip at the tail.  Amazing!!  I bet they were f**ing delicious!!
    They were and you're spot on with describing them.  They came 4 in the pack and I ate them all lol, but not like they were super big anyway.
    Tommy
    LBGE
    · Share on FacebookShare on Twitter

Categories