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Lamb Loin Chops

500
500 Posts: 3,188
in EggHead Forum

Wet paste of EVOO, fresh grated garlic, fresh chopped rosemary, Greek oregano, and parsley, lemon zest, dill seed, pink salt, kosher salt, and cracked black pepper. 425* Raised direct for 10 minutes then lid open direct for five more. Good to be back Egging again after my 2 month hiatus with a broken foot. 


I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Great comeback brother.  Chops look delicious.
    Sandy Springs & Dawsonville Ga
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    They look great!  Did you cook them the whole time standing?  I never did that. I bet the Malbec went well with them.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    Love the loin chops!!!  Standing is a new one — do they take longer to get to internal temp?  Do you sear or try to get some crust??
    It's a 302 thing . . .
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    Nicely done!! One of my favorites.
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • 500
    500 Posts: 3,188
    edited August 2018
    No, I didn’t stand them on the bone the whole time. I flipped and rotated numerous times to get the most, what’s it called, malliard reaction, on them. I think sitting on the bone works to kind of indirectly roast them. Maybe not, but I think so. Good to be back. And yea the Malbec was a change of pace from a merlot or cab. This one was so-so. Drinkable but not outstanding. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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