Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

LChops & Tabbouleh

oldgeezeystaxoldgeezeystax Posts: 289
Lamb is way up there on my list of favorite meats, it's always right on time.

Marinade in OO, garlic, parsley, rosemary, salt, pepper then on they went:


A few got a little crispy from flareups but overall it turned out well:


Nice little quinoa tabbouleh to go with it:


Not pictured: grilled asparagus and some tzatziki my wife made
Also not pictured: the tasty suds consumed during prep and the cheap boxed rose consumed with the meal

Question: 
I bought the full rack then seperated, it was a little tough getting the knife through (enough so that I put away my shun and pulled a lesser knife), what gives? 


Frederick, MD - LBGE and some accessories

Comments

  • johnmitchelljohnmitchell Posts: 5,106
    Killer meal, I love lamb and you did it justice, I do the same with buying the whole rack 
    Greensboro North Carolina
    When in doubt Accelerate....
  • JohnEggGioJohnEggGio Posts: 772
    I like to break the whole rack down to 4 sets of 2 chops for grilling - easier to hit the medium-rare while getting an outer char.  Once done, I separate them for serving.  Great summertime dinner, geezy.
    Maryland, 1 LBGE
  • alaskanassasinalaskanassasin Posts: 2,012
    I am not a fan but that looks delicious!
    South of Columbus, Ohio.
  • LegumeLegume Posts: 9,860
    Question: 
    I bought the full rack then seperated, it was a little tough getting the knife through (enough so that I put away my shun and pulled a lesser knife), what gives? 

    If I remember correctly, there can be a bone that runs the length of the rack on the end opposite the rib bones sometimes, I think it depends on the butchering job.  I’ve always been able to cut through that pretty easily with the heel of the knife.  Is this what you ran into?

    +1 for what @JohnEggGio says re cutting into double chops.
    Austin, TX
  • GriffinGriffin Posts: 7,916
    Looks killer, makes me want to grill some up this weekend.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

Sign In or Register to comment.
Click here for Forum Use Guidelines.