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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

3 Small Lamb Chops + 2 Big Pork Loin Center Cut Chops

Cornfed
Cornfed Posts: 1,324
edited November -1 in EggHead Forum
Gonna nuke these babies at insanity temps in a short while. Any quick ideas for seasonings?[p]Cornfed

Comments

  • Smokin' Todd
    Smokin' Todd Posts: 1,104
    Cornfed,
    ROSEMARY! heeeeeeee!

  • Cornfed
    Cornfed Posts: 1,324
    Smokin' Todd,[p]Ended up keeping it simple - kosher salt, fresh ground pepper, rosemary, ev olive oil, and fresh garlic on the lamb chops for 4 minutes per side at high heat. S&P, ev olive oil, and herbs de provence on the very thick chops for 4 minutes per side and an 8 minute dwell. Both came out very juicy and on the medium side of medium rare. Chops were served with Shakes Q sauce (on the side, of course).[p]An eggcelent lunch; love that mini! Don't know how I survived without it...[p]Later,
    Cornfed