Lamb Question

BGEChicago

Hi Guys,

 I have had my XL BGE and mini for years and cooked everything from smoked salmon to pizza so I feel fairly confident in my abilities. I see all these posts about lamb on the BGE and how great it is.....  I have tried twice with Lamb chops from Costco and other places / butchers and when the fat hits the lump charcoal it creates a special kind of acrid smoke akin to burning tires! Here is the facts:
- No Rub
-marinade = Good olive oil, lemon juice and Greek oregano
-lump is SLC and burned off the VOC
-Grilled at (dome temp 375F) 

 Keep in mind, we eat Lamb at least once or twice a week, my wife is from Greece and she knows her Lamb, I have even went to Greek butchers in Chicago and have the same issues.... I have to be overlooking something. Can you advise?

Thanks!

bikesAndBBQ

I like this receipe for rack of lamb. https://amazingribs.com/tested-recipes/lamb-recipes/herbed-rack-lamb-lollipops-recipe
I just used it today. 

gdenby

1 st thing I'd try is putting just a little foil on a lower grill to keep the fat from hitting the lump. 2nd, go lighter on the olive oil, since the acrid flavors will stick to the oils, and any fat left on the surface.

Myself, I always use at least a little rub. Standard S&P, some rosemary, thyme.

How clean is the dome? Is it possible you might have creosote buildup, and that is dripping down.

lousubcap

Here's a household favorite for a rack:

Rack of Lamb (Simply Recipes)  Cook time 25-30 Mins (to 130*F) at around 350-375*F raised (felt level) direct

Ingredients

·      1 or more Frenched lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack, figure each rack feeds 2-3 people)

For each rib rack:

·      2 teaspoons chopped fresh rosemary

·      1 teaspoon chopped fresh thyme

·      2 cloves garlic, minced

·      Salt

·      Pepper

·      2 Tbsp olive oil (or as needed to get a good paste)

Marinate the lamb in the paste for several hours (or overnight) in the fridge then cook as above.   FWIW-

GrillSgt

When I use oil as a major component of any marinade I wipe the protein as dry as I can with paper towels before cooking. Reseason.

Edit: Actually I dry all of the meats as well as possible before hitting the grill.

SonVolt

Reverse sear works well with lamb chops... cook it ~250F until the center hits 130F (or whatever you prefer), then remove the meat, crank the heat up and sear hot and fast, flipping every 15 seconds or so. I've found frequent flipping really helps prevent fat-induced flareups.  Also go easy on the added oil... you don't want it dripping into the coals either since that just exacerbates the issue. 

Carolina Q

I don't ave much lamb experience, but the butterflied leg of lamb I cooked using this recipe was outstanding. I marinated for an hour, set up the egg for direct at 400° with the grid on the fire ring. It didn't take as long as the recipe says to get to 125°. Don't see why it wouldn't work with chops.

Still, it was a direct cook over lump charcoal. I also used olive oil and lemon (plus other stuff), but no oregano. Can't imagine oregano would be the problem. Don't know about your acrid smoke issue, but I did not burn any tires for my cook.

fishlessman

its the fat. try cooking the center cut chops, and making kabobs from the leg, all fat removed.  i like a 450 sear wth some charring and a red interior.  used rosemary for the skewers here, didnt hurt

fishlessman

and make these

recipe

http://necessaryindulgences.com/2014/10/kofta-kebabs/

GrillSgt

LMAO, the man wants to make lamb chops.

fishlessman

GrillSgt said:

LMAO, the man wants to make lamb chops.

are you saying a center cut lamb chop is not a lamb chop im just pointing out that lamb fat is nasty

GrillSgt

Ground lamb isn't.

fishlessman

GrillSgt said:

Ground lamb isn't.

it can be    only posted it because its an incredible recipe

GrillSgt

They look delicious. I just ordered my fall lamb and then split another one with a friend for ground lamb only. 

1voyager

You may want to try lamb lollipops. 

Start with a 2 pound rack.

Cut off the thick fat cap and trim the fat from the end of the bones all the way to the meat.

Slice rack into chops.

Flatten each chop by pressing hard with the palm of you hand. 

Marinate for 4-6 hours in the following recipe:

             One cup soy sauce.
             One cup balsamic vinegar.
             One cup olive oil.
             1/2 cup honey
             2 finely chopped clove of garlic
             Blend until silky and garlic has been liquified.

Cook direct at 450 degrees. For 2-3 minutes per side.

You will have flare-ups but no awful odor.

GrillSgt

The obvious answer is that a Weber kettle does an easier and quicker cook with the same amount of flavor. All coals pushed to one side, start lamb on indirect side, cover on. Every time you turn them make them one chop closer to the coals. When you get to the coals place them in the center of the bed, leave cover off and flip regularly to the char you want. 

SonVolt

i will admit to liking my lambchops (left whole) better on my kettle than my egg... 

Toxarch

I like to sear the outside in an iron skillet and then go low temp in the egg. Comes out great every time.

BGEChicago

Wow, this is great advice! Thanks to everyone who advised, I'll have to try all of these methods, it will be tough as we love lamb

westernbbq

BGEChicago said:

Hi Guys,

 I have had my XL BGE and mini for years and cooked everything from smoked salmon to pizza so I feel fairly confident in my abilities. I see all these posts about lamb on the BGE and how great it is.....  I have tried twice with Lamb chops from Costco and other places / butchers and when the fat hits the lump charcoal it creates a special kind of acrid smoke akin to burning tires! Here is the facts:
- No Rub
-marinade = Good olive oil, lemon juice and Greek oregano
-lump is SLC and burned off the VOC
-Grilled at (dome temp 375F) 

 Keep in mind, we eat Lamb at least once or twice a week, my wife is from Greece and she knows her Lamb, I have even went to Greek butchers in Chicago and have the same issues.... I have to be overlooking something. Can you advise?

Thanks!

Love searing lamb chops hi heat direct. Either the lollipops or the mini t bone steaks
But what ive learned boug flareup prevention is this...

Use CI grate indirect.  Coat the stone seperator with mortons ice cream rock salt   not for human consumption but flareups will be nonexistent. Preheat bge to 650F with CI grid 

If you still have issues go lighter on olive oil, close lid when cooking and you should be ok

Fyi headed to Greece in October    really looking forward to it . Athens, Crete and Santorini