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.

Lamb Chops

Love HandlesLove Handles Posts: 253
edited 2:24PM in EggHead Forum
I made some 1 1/2" lamb chops last night. I got the egg up to 700 and put them on for 3 min per side, took them off for 20 min and then back on at 400 for about 5 minutes. They were perfect medium rare inside, but a little charred on the outside. They were done directly on the grill and not the raised grille. Should I use the raised grille to not get so much charring or leave them on for less time in the beginning? Also I forgot to add that the chops were marinated in tequila lime marinate. I'm going to try some rib eyes I've had marinating for 3 days tonight. They are only about 1" thick, so I won't leave them on as long per side. See Yaa


  • BlueSmokeBlueSmoke Posts: 1,678
    Love Handles,
    Actually... that sounds just the way I like them...
    How'd they look when you took them off the first time? If they weren't charred then, you may want to go below 400° when you return them to the grill. (Reducing time there would, IMO, result in a less-done center.)[p]Ken

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