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Lamb Chops

Michael BMichael B Posts: 986
edited 10:19AM in EggHead Forum
It's y daughter's turn to request a dinner menu and she asked for lamb chops, new potatoes, and green beans. For the chops, I have been wiping them with EVOO, dust with S & P, sear and roast. I'd really like to try something different this time.
Any good suggestions?


  • Mike-RRMike-RR Posts: 181
    How about a jalapeno jelly glaze on the chops for the last few minutes on the cooker? Or perhaps a mustard-based sauce of sorts?
  • egretegret Posts: 4,110
    Try this one :

    Lamb Loin Chops

    8 (1-1/2 inch thick) loin Lamb Chops


    3 T. fresh squeezed Lemon Juice
    2 T. Honey
    2 T. Red Wine Vinegar
    2 tsp. dried Oregano (crumbled)
    1 tsp. dried Rosemary (crumbled)
    1 tsp. minced Garlic
    1 tsp. coarse Salt
    10 T. Vegetable Oil
    2 T. Olive Oil

    Preparation directions:

    Mix all marinade ingredients in a small bowl. Trim chops of most of the fat and transfer them to a large ziplock bag. Pour marinade in bag, seal and refrigerate several hours, or overnight.

    Cooking instructions:

    Remove chops from marinade and pour marinade into a small saucepan. Reduce marinade over medium-high heat until there’s about 1/4-1/2 cup remaining.
    Meanwhile, stabilize egg at 400-450 degrees with a raised grid. Cook chops, turning once or twice until internal temperature is 125 degrees (rare).
    Place chops on a serving tray and pour on reduced marinade.
  • Michael BMichael B Posts: 986
    Wish I had seen this earlier. I printed it off and will give it a try next time we have lamb chops.

    What I did was:
    Saute garlic and rosemary in mint jelly.
    Rubbed the loin chops with the jelly mix and let them sit on the counter while I got the Egg set up with a raised grid and stabilized at 450* dome.
    Put my wife's chops on, centered on the lower grid and the rest on the upper grid.
    Cooked to 125* internal (upper chops), turning all chops one time.

    Everybody was happy. No leftovers.
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