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Lamb chops!

caliking
caliking Posts: 18,870
in EggHead Forum

Haven't done them in a while, so when I walked by some purty looking ones at Costco, they somehow jumped into my cart. They looked pretty well marbled, but its been a while since I bought lamb chops.

IMG_2471.jpg

Fired up the large and got it ripping hot. A few tomatoes went suicidal on me, but I was able to salvage them from the coals. I think caveman style has become my fav method for searing.

IMG_2472.jpg

Plated with a salad, cous cous, and a generous splooge of mint cilantro chimichurri. I think I got too excited, too fast...

IMG_2473.jpg


Good eats at the cali household last night 😊.


#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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Comments

  • bgebrent
    bgebrent Posts: 19,636

    Love it! Beautiful plate dude.

    Sandy Springs & Dawsonville Ga
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  • nolaegghead
    nolaegghead Posts: 42,109

    Well executed. Looks like the Jolly Green Giant splooged on the lamb. He was excited too.

    ______________________________________________
    I love lamp..
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  • Carolina Q
    Carolina Q Posts: 14,831

    Looks and sounds great. So all you did with the meat was toss it on the coals for a bit? No reverse sear? How long per side and was it Med rare or what? Thx!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • JRWhitee
    JRWhitee Posts: 5,678

    That looks fantastic!

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • northGAcock
    northGAcock Posts: 15,171

    Gawjus.

    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • caliking
    caliking Posts: 18,870


    https://eggheadforum.com/discussion/comment/2428553#Comment_2428553

    Sorry, I left out details. Chops were rubbed with DP Rasing the Steaks and Caribeque Season-All, then SV'ed at 131° for 2 hrs. Seared 1 min/side on the coals. Turned out a very nice med-rare.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Carolina Q
    Carolina Q Posts: 14,831

    Lol, Sous vide, a minor detail. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • fishlessman
    fishlessman Posts: 33,379

    lamb was made for the caveman sear. looks great

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • zahulio
    zahulio Posts: 135

    Looks delicious!

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  • smokingal
    smokingal Posts: 1,025

    That is a mighty fine plate of food right there.

    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • northGAcock
    northGAcock Posts: 15,171
    bbb.png


    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • caliking
    caliking Posts: 18,870
    https://eggheadforum.com/discussion/comment/2428559#Comment_2428559

    I was so fixated on whether the pics were going to show correctly, that I forgot part of the cook!


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SciAggie
    SciAggie Posts: 6,481

    That looks delicious.

    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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  • Mattman3969
    Mattman3969 Posts: 10,458

    Can’t beat SV lamb chops. Green Giant spooge is a different story. Lol.


    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132

    gorgeous cook right there.

    Keepin' It Weird in The ATX FBTX
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  • Theophan
    Theophan Posts: 2,654

    That is some great looking plate, there! Fantastic job!

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  • johnmitchell
    johnmitchell Posts: 6,748

    Fantastic looking plate.. Love lamb and you did it justice..

    Greensboro North Carolina
    When in doubt Accelerate....
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  • caliking
    caliking Posts: 18,870

    Thanks, folks. I didn't take a pic showing how thick these chops were, but they were generously cut.

    I have 5 of those chops stashed away in the freezer, which I will cook non-SV at some point to compare. Although SV makes the protein tender, I feel like the texture suffers. I’ve cooked steaks all kinds of different ways, and concluded that the straight caveman sear gives me the best results, so I want to see if the same holds true for lamb chops.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • fishlessman
    fishlessman Posts: 33,379
    https://eggheadforum.com/discussion/comment/2428715#Comment_2428715

    keep an eye on the lamb prices this week and next, i usually see a price drop after greek easter which was last sunday. i usually stock up with the overstocked managers specials. its even better seared on the red embers of an open pit camp fire, i cook whole lamb legs camping instead of the traditional hotdog. lump seems to stick to a whole leg where the embers from a camp fire dont

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • YukonRon
    YukonRon Posts: 17,075

    My man!

    That is our son's favorite meal and I always butcher the snot out of it. Never thought about using the SV, and why not? I use it on everything else. I am often forgetting the obvious.

    Thanks for pushing the needle over the scratch on the vinyl LP for me.

    I will welcome him home from college with some non effed up lamb chops, this time.

    Great cook Ashish. Beautiful plate landed just right.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • caliking
    caliking Posts: 18,870
    https://eggheadforum.com/discussion/comment/2428718#Comment_2428718

    Strong tip! I’ll try and make another run this weekend. Thanks.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 18,870
    https://eggheadforum.com/discussion/comment/2428872#Comment_2428872


    I’ll trade you for some of that peachy pork you’ve got going 😁


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    edited May 2019

    OMG, their Australian lamb is to die for. What a fabulous meal by osmosis!

    Please, gift us with the mint cilantro chimichurri recipe.

    Judy in San Diego
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  • caliking
    caliking Posts: 18,870
    https://eggheadforum.com/discussion/comment/2428918#Comment_2428918

    Good to see that you still check in, Judy! 😀

    I looked for chimichurri recipes, then sort of winged it. This is sort of what went in it:

    cilantro 1 cup

    parsley 1/2 cup

    mint 3/4 cup

    thai chiles 2

    garlic 6 cloves

    salt

    EVOO 1/4 cup

    red wine vinegar 2 TBSP

    mirin. 2TBSP

    sherry vinegar 2 TBSP


    blitz in the food pro until it looks good. Season to taste. I may have added some onion, since I didn’t have shallots. I also added a smidge of xanthan gum , since it appeared a tad watery.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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