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Need help with "Lamb Shoulder Chops"!!

ChubbyChubby Posts: 2,956
edited 2:35PM in EggHead Forum
I picked up a couple of what are labled "Lamb Shoulder Chops". They are 3/4 to 1" thick. [p]I'm "fearless...but clueless"...when it comes to Lamb !![p]As usuall, any help with times, temps,or personal experiences with this cut....would be appreciated!![p]Thanks....[p]Chubby[p]
I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!


  • YBYB Posts: 3,861
    This might help...I have never cooked Lamb Chops.

    [ul][li]Lamb Chops[/ul]
  • BlueSmokeBlueSmoke Posts: 1,678
    I like my chops rare. For 3/4 inch I'd crank the Egg to 600+°, put the chops on for 3 mins, and turn for another 3 mins. For more done, I'd cut the temp to 450°, and increase the time per side to 6 or 7 mins.
    My favorite rub is sprinkles of salt, pepper and granulated garlic, with a bit of powdered dried mint.[p]Good eating![p]Ken

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