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Lamb Rib Chops with Pesto and Pesto Mash

bgebrent
bgebrent Posts: 19,636
in EggHead Forum
Broke down an Aussie rib rack into 2 bone chops.  Hot and fast to 125.  Served with homemade pesto and pesto mashers.  My much better half had grilled shrimp pesto pasta.  I killed that rack.  The lamb with the pesto was amazing.  Thanks for lookin'.




Sandy Springs & Dawsonville Ga
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Comments

  • DoubleEgger
    DoubleEgger Posts: 19,179
    You are the lamb whisperer. 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,748
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • BrewerAdam
    BrewerAdam Posts: 30
    Very nice 
    L, S
    Atlanta, GA
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    I love grilled lamb chops, and you did these extreme justice, Brent.

    Well done! 
    Living the good life smoking and joking
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    Do you ever fail? Looks awesome.
    Snellville, GA


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  • pgprescott
    pgprescott Posts: 14,544
    World class my friend!
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  • JohnInCarolina
    JohnInCarolina Posts: 34,748
    Eggdicted_Dawgfan said:
    Do you ever fail? 
    Of course - he's a Kentucky fan.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Legume
    Legume Posts: 15,936
    Brilliant Brent
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • bgebrent
    bgebrent Posts: 19,636
    Eggdicted_Dawgfan said:
    Do you ever fail? Looks awesome.
    H€ll yes!  I fail too.  I only share those with JIC ;)
    Sandy Springs & Dawsonville Ga
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  • SciAggie
    SciAggie Posts: 6,481
    edited May 2017
    Beautiful color on the chops. I plan to steal the idea of putting pesto in the mashed potatoes. For the potatoes - just make normal mashed 'taters and then add pesto?
    If you had a diamond plate you could go on TV my friend. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Nailed it brother!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • GrillSgt
    GrillSgt Posts: 2,507
    Looks ok








    Bwahahaha
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  • bgebrent
    bgebrent Posts: 19,636
    SciAggie said:
    Beautiful color on the chops. I plan to steal the idea of putting pesto in the mashed potatoes. For the potatoes - just make normal mashed 'taters and then add pesto?
    If you had a diamond plate you could go on TV my friend. 
    Normal except reduce the fat (butter) by half as the olive oil in the pesto replaces it.  They are delicious my friend.  Thank you.
    Sandy Springs & Dawsonville Ga
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  • bgebrent
    bgebrent Posts: 19,636
    SciAggie said:
    Beautiful color on the chops. I plan to steal the idea of putting pesto in the mashed potatoes. For the potatoes - just make normal mashed 'taters and then add pesto?
    If you had a diamond plate you could go on TV my friend. 
    I wasn't very specific brother Sci.  For pesto mashers that we like, it's two healthy teaspoons of pesto per medium potato.
    Sandy Springs & Dawsonville Ga
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  • SciAggie
    SciAggie Posts: 6,481
    @bgebrent That's plenty of explanation and it makes perfect sense. Thank you for clarifying though. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Stormbringer
    Stormbringer Posts: 2,477
    Amazing cook, and love the idea of lamb and pesto. We have some wild garlic leaf pesto left from the batch SWMBO made, I'll give that a go.
    -----------------------------------------------------------------------
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    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • bgebrent
    bgebrent Posts: 19,636
    Stormbringer said:
    Amazing cook, and love the idea of lamb and pesto. We have some wild garlic leaf pesto left from the batch SWMBO made, I'll give that a go.
    That should work great brother. 
    Sandy Springs & Dawsonville Ga
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