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Lamb Chops

Unknown
Unknown
edited November -0001 in EggHead Forum
Hope to have lamb chops for the first time on the LGE tonight. Any suggestions out there? Looking for temp., time, methods, and any recipes. Thanks for the help!![p]Juicy
Little Chute, WI
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  • dhuffjr
    dhuffjr Posts: 3,182
    Juicy,
    Howdy, I picked up a rack for today myself.
    This is my game plan.
    [ul][li]Rack of Lamb[/ul]
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  • Unknown
    Unknown
    dhuffjr,
    Thanks for the advice, it looks great!!
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  • Unknown
    Unknown
    Juicy,[p]A couple of suggestions for lamb...[p]First is just to use a simple greek-style rub like the one in my chicken recipe... http://www.eggheadforum.com/recipes/newRecipes/poultry0485.htm[p]Cook at 300ish direct with optional smoke (I like hickory for lamb) till done to your liking. Squeeze fresh lemons over the cooked chops and serve.[p]Another awesome lamb chop recipe comes from "Sublime Smoke" by Cheryl and Bill Jamison. Recipe follows:[p]Pomegranate Lamb Chops
    Serves 4[p]Marinade:
    - 1 cup pomegranate juice
    - 1/4 cup olive oil
    - 1/4 cup pomegranate molasses (if you can't find in the supermarket, Indian or Middle Eastern groceries should have it)
    - 4 garlic cloves, minced[p]8 lamb loin chops each weighing about 5 ounces and cut 1 inch thick (note: I usually use the thinner cut lamb shoulder chops you can find in the supermarket. Cheaper, and easier to find)[p]Dry Rub
    - 1 1/2 teaspoons ground cumin
    - 1 1/2 teaspoons dried oregano
    - 1 teaspoon coarse salt
    - 1 teaspoon ground black pepper[p]At least 2 hours and up to 8 hours before you plan to smoke the lamb chops, combine the marinade ingredients in a lidded jar. Place the chops in a shallow dish big enough to hold them in a single layer, or in a plastic (ziplock) bag. Pour the marinade over the chops and refrigerate them for at least one hour.[p]Bring your smoker to its appropriate cooking temperature. Remove the chops from the refrigerator and drain them, reserving the marinade.[p]In a small bowl, combine the dry rub ingredients. Rub the chops lightly with the spice mixture and let them sit covered at room temperature for 30 minutes. [p]In a small, heavy saucepan, boil the marinade vigorously for several minutes until reduced by 1/2. Reserve the sauce. [p]Warm a heavy skillet over high heat. Sear the chops quickly on both sides. Transfer them to the smoker and cook the chops until their internal temp is 150 degrees, or medium rare, about 45 to 55 minutes at a cooking temperature of 225 to 250 degrees (I used hickory chunks). Drizzle the chops with sauce, and scatter parsley over them, along with pomegranate seeds if you wish. Serve immediately. [p]Note: Rather than searing them in a pan, I have tried both searing them for about a minute per side on my gas grill, or starting the egg off hot, searing them on the egg, then letting the temp come down and smoking them. The gas grill method is easier, as you don't have to wait for the egg temp to drop.

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  • Unknown
    Unknown
    The Grue,[p]Thanks for the advice!
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