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Lamb Chops on the MM

SciAggie
SciAggie Posts: 6,481
in EggHead Forum
I bought a local lamb recently and had it butchered. This adternoon is the beginning of my holiday break so I thought I'd start it out right. I thawed 4 little chops and marinated them in fresh rosemary, garlic, S&P, lemon zest, lemon juice, and evoo. All that was pounded out in the mortar and pestle then added to the meat. I reserved some as a garnish. Cooked the lamb on the MM until it was 130 degrees IT. By the way - no trouble getting the MM up to 500 degrees for this cook. Had some simple mashed potatoes and broccoli with the lamb. Washed it down with cheap red wine. All in all a nice evening cook. No pics on the egg because: a) I was busy not overcooking those little chops and b) it was dark and c) it was cold...



Thanks for looking.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 32,880
    Looks great!
    "I've made a note never to piss you two off." - Stike
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Lamb is something I'm yet to cook. Need to rectify that. Looks great. Just not something we eat much of. 
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  • SciAggie
    SciAggie Posts: 6,481
    theyolksonyou said:
    Lamb is something I'm yet to cook. Need to rectify that. Looks great. Just not something we eat much of. 
    Lamb isn't offered much in the meat department locally. When I travel to the city I am appalled at the prices. My solution - since I live in a rural ag based county - was just to get a local lamb and have it processed. A fellow I go to church with had a nice lamb that he'd been feeding. 
    Growing up in a cattle community, a person is expected to dislike lamb. I have to say however that I've come to really enjoy it. The thermapen saves the day; overcooked lamb isn't tasty. I still like my beef and pork, but lamb is a nice treat. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bgebrent
    bgebrent Posts: 19,636
    Gorgeous brother!  Looks delicious.
    Sandy Springs & Dawsonville Ga
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  • SciAggie
    SciAggie Posts: 6,481
    @bgebrent Thanks my friend. My wife commented that it was better than she expected... I actually took that as a compliment. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Inspired. No egg. SV at 128 with salt, pepper and rosemary for 2 HR. Finished in CI on the stove with Kerry Irish, garlic and onion powder to get the crust. Will do again. 


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  • HofstraJet
    HofstraJet Posts: 1,164
    Looks great. Love lamb. Growing up in an Armenian family with mom from Greece and dad from Egypt, we ate a lot of lamb. Surprised it isn't more popular.
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • caliking
    caliking Posts: 18,970
    @SciAggie that's a great plate! 

    And @theyolksonyou that ain't too shabby either. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • YukonRon
    YukonRon Posts: 17,105
    I do lamb chops for my son and he loves them. Nothing nearly as spectacular as yours though. Beautiful cook, as always!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • pgprescott
    pgprescott Posts: 14,544
     Couple of great looking lamb t bone cooks!
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  • SciAggie
    SciAggie Posts: 6,481
    @theyolksonyou I'm glad your cook turned out well my friend. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    @HofstraJet @caliking @YukonRon @pgprescott Thank y'all for the kind words.  
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SGH
    SGH Posts: 28,891
    For shear fukking greatness.  

    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. 

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  • SciAggie
    SciAggie Posts: 6,481
    @SGH Thank you kindly my friend. Happy Birthday again - enjoy your evening. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    Lamb is fantastic!  I love it, but as stated above, I do not like it when it is past medium, and well done to me is almost ineditable and just a crime.

    Those chops look great!
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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