First Time Cooking Lamb Chops

bikesAndBBQ

A local butcher had a sale on lamb chops and a friend said he'd ordered me some.  I maybe have eaten lamb chops once in my life and have never cooked lamb.  Anyways, I thought why not.  I used this marinade from amazingribs.com.  In a cook of firsts, I figured I'd try my hand at a reverse sear on these chops.  I used some local cherry wood for the smoke.  I brought the egg up to about 245 (indirect) and cooked the chops until they hit 120.  This took about 20 minutes.  I then removed the conveggtor and cooked direct for about 90 seconds a side.  I removed, rested and devoured.  I may be a bit biased, but I thought they were cooked pretty good for a first time.  Next time I'd want them a little closer to rare.  I don't know why I waited so long to cook lamb chops, but I know they will be a staple now.  They were flavorful and tender.  The marinade added a lot of flavor but did not overpower.  Thanks for looking.

lousubcap

Great cook and result right there.  Congrats.  Way to nail it.

pgprescott

Outstanding 

SciAggie

Lamb chops are great - and you have discovered the secret. Don't overcook them. 

kaybee

That's a beauty. Looks like you got a perfect reverse sear there.

bluebird66

Those look mighty nice!

GrillSgt

Great job. For rare pull closer to 110 and on a reverse sear there is no need to rest. 

JohnnyTarheel

Yes sir!!!

bgebrent

Lamb chops are the bomb.  Nice cook!

johnnyp

looks like your crushed it.  great job

bikesAndBBQ

GrillSgt said:

Great job. For rare pull closer to 110 and on a reverse sear there is no need to rest. 

Thanks for the tips!  This one, in my opinion, was on the medium side of medium rare. I prefer the rare side of medium rare if that makes sense. I will try 110 next time. 

bikesAndBBQ

kaybee said:

That's a beauty. Looks like you got a perfect reverse sear there.

Thanks!  I'm excited to try a reverse sear on a NY Strip.