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First Time Cooking Lamb Chops

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.
Pittsburgh, PA. LBGE

Comments

  • lousubcaplousubcap Posts: 17,982
    Great cook and result right there.  Congrats.  Way to nail it.

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • pgprescottpgprescott Posts: 11,112
    Outstanding 
  • SciAggieSciAggie Posts: 3,726
    Lamb chops are great - and you have discovered the secret. Don't overcook them. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • kaybeekaybee Posts: 120
    That's a beauty. Looks like you got a perfect reverse sear there.
  • bluebird66bluebird66 Posts: 2,172
    Those look mighty nice!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • GrillSgtGrillSgt Posts: 2,262
    Great job. For rare pull closer to 110 and on a reverse sear there is no need to rest. 
    Woodford & Barren Co. KY

    LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • JohnnyTarheelJohnnyTarheel Posts: 5,355
    Yes sir!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • bgebrentbgebrent Posts: 17,481
    Lamb chops are the bomb.  Nice cook!
    Sandy Springs & Dawsonville Ga
  • johnnypjohnnyp Posts: 3,237
    looks like your crushed it.  great job
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • bikesAndBBQbikesAndBBQ Posts: 215
    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. 
    Pittsburgh, PA. LBGE
  • bikesAndBBQbikesAndBBQ Posts: 215
    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. 
    Pittsburgh, PA. LBGE
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