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Lamb Chops

Marinated a couple hours in Italian dressing.  Done direct, raised, 400 until the internal was 130.  Rested a few minutes and kept cooking for another 5 -10 degrees.

Served with simple Romain and tomato salad, and sweet potatoes.

XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys


  • ChubbsChubbs Posts: 6,925
    Look solid Doc. Well done. Heading to Augusta tomorrow for work need any dechickos (sp?)?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Doc_EggertonDoc_Eggerton Posts: 5,165
    If you stop in, say hi to Heather for me.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • ChubbsChubbs Posts: 6,925
    Will do buddy.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • SmokeyPittSmokeyPitt Posts: 9,866
    Nice Doc!  Lamb is one food the rest of the fam wont eat, so I would have to eat all five myself. Which I would have no problem doing!

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • calikingcaliking Posts: 11,131
    mmmmmm... lamb chops!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Mattman3969Mattman3969 Posts: 8,060
    edited June 2013
    Looks very solid Doc!! I am thinking about a chimichurri lamb pops this weekend. Is 130 the desired temp to pull?


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Doc_EggertonDoc_Eggerton Posts: 5,165
    130 is to the rare side, but they gain temp resting.  Med rare is 135.  They are small and go from underdone to well done in the blink of an eye.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • SamFerriseSamFerrise Posts: 547
    Try smearing your chops with peanut butter and let them marinate for several hours.  I learned this one from an Lebanese friend of mine and it is awesome.  You cannot taste the peanut butter and the flavor is amazing.

    Simple ingredients, amazing results!
  • zosobao5150zosobao5150 Posts: 133
    Looks great!  Lamb is one of those meats that I try to cook no more than a medium rare.  Looks like you did a good job.  I also agree that they do get 'well done in the blink of an eye.'  Not nearly as good when overdone.
    XL BGE
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