Two Rib Lamb Chops

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Started with two racks. Trimmed the silver skin off both sides. Cut and rubbed with a wet rub of EVOO, seasoned salt, frozen pizza seasoning, herbs de Provence, cracked black pepper, and lemon zest. Will rest for an hour or so and then grill up. Thinking just a straight up direct grill. Maybe low to start just to get it going and cranking at the end. Sort of a reverse sear maybe. We'll see. I'm kind of making this up as I go. More to come. 

bgebrent

Grill em up at 400.  Gets a great crust and MR paired up.  Love lamb man.  You're in for some great eats.

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Thanks for the tip. Wasn't sure if I should put the spurs to them or more of a mid hot like you say. Will do. 

SmokeyPitt

They sure look great so far. Now my wings don't seem worthy.  

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Wine and green beans to go with;

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Wings were last Sunday for us. Posted the cook on here if you need a Sauce recipe

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Busy night on the forum. I was pushed to page 2 on my follow up. Thanks @bgebrent from the cook tips. Turned out pretty darn good. I think the extra time I spent trimming made a big difference. Here are the pics. Happy Friday, Eggheads!

pgprescott

A feast. I had the best lamb in my life down in Mexico. I ask the origin but didn't get it. He did say it wasn't local. Yours looks great!

bgebrent

Great work brother!  Looks fantastic.

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I should have put a sliced pic in of that fat one. It would have made you give back things you didn't steal. 

WeberWho

Picture perfect! This is on my list

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Lamb Chops; Take 2. Liked them
so much we did them again. 

Luvnlife

The lamb looks awesome, one of my favs off the egg as well! Great job.