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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
I need help with lamb chops please!
Options
Fishkiller
Posts: 42
The planets have aligned, my wife is post-call and I am off so we are going to try our hand at lamb chops. I have never cooked these, only consumed them. The last ones I had were Trex'd in appearance. Does anyone have any pointers as to cook time, temp, recipe, etc... Any help is appreciated.
fishkiller
fishkiller
Comments
-
-
fishkiller,
ive been getting center cut lamb chops that look like mini tbones. about 1.25-1.5 inches thick. sear rest roast at 350 max with an internal about 130 degrees.salt, pepper, fresh chopped rosemary and oil is all i put on them before the sear. i tend to cook lamb on the rare side and would probably pull them off at 125-127 but some dont like very red lamb. if you cook them past medium they wont be as good, they will toughen up and the flavor wont be so sweet.
fukahwee maineyou can lead a fish to water but you can not make him drink it
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum