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Need help with my son's B-Day dinner

egginator
egginator Posts: 569
edited November -0001 in EggHead Forum
He saw these nice looking lamb loin chops at Costco and decided that's what he wanted for his birthday dinner. They look like 1-1/2 inch thick small t-bones so do I T-Rex them? I've never cooked lamb before, so please help.[p]Ed
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Comments

  • Clay Q
    Clay Q Posts: 4,486
    Edintx,
    You got that right, them little lambies are porterhouse cuts, me thinks. Grill direct at 400 dome until medium rare and your done, simple as that. First, brush on olive oil and then salt and pepper with a touch of garlic powder. Or use Greek seasoning. Or Dizzy Dust Red Eye Express, excellent on lamb.
    Have fun!
    Clay
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  • stike
    stike Posts: 15,597
    Edintx,
    don't overcook them like ma used to. 145/150 max
    slightly pink and juicier than heck
    ed egli avea del cul fatto trombetta -Dante
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  • YB
    YB Posts: 3,861
    Edintx,
    We love the rack of lamb from Sam's using Nature Boy's recipe.
    Larry
    [ul][li]Nature Boy's Rack of Lamb[/ul]
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  • gdenby
    gdenby Posts: 6,239
    Edintx,[p]Ditto on the previous posts. Recently I started adding a bit of lemon zest to the other spices I use on lamb, and liked the results alot. Some people find lamb to have a "heavy" flavor, and it can be a little greasey. The lemon seems make the flavor and mouth feel a little lighter.[p]gdenby

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  • An Egg Downunder
    An Egg Downunder Posts: 152
    Edintx,[p]Thick lamb loin chops should be cooked indirect (IMHO) with a sprinkle of lemon zest, fresh rosemary and cracked black pepper. If you have time to marinate them use white wine.[p]If you want to use direct heat, then remove as much fat as possible. Charred lamb fat has a taste all of its own!
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  • egginator
    egginator Posts: 569
    Edintx,
    Thanks everyone! I'll try to take pics etc...[p]Ed
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