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Good Day -- Veal and Lamb Chops

BobS
BobS Posts: 2,485
edited November -0001 in EggHead Forum
Man I had a GREAT day. Started by finding a new (to me) butcher that really knows what he is doing and carries everything from prime beef to great lamb and veal.

I went nuts and here is my take for today: lamb chops, veal chops, sliced veal shank, panceta, cheese, and a bottle of truffle oil.

23-02-08GoodFind.jpg

The veal shank is going for osso bucco tomorrow, but I cooked the veal and lamb for my wife and me and it was great. Just added a salad and a sweet potato. YUM!

Here is the meat ready to cook. The veal is in a marinade recommended by the butcher and I used DP, Cow Lick on the lamb.

23-02-08VealLambReady.jpg

Here is how they came off the grill.

23-02-08VeakLambCooked.jpg

Here is a shot of the veal with the sweet potato and then a cut shot of one of the lamb chops.

23-02-08VealCut.jpg

23-02-08LambCut.jpg
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Comments

  • "Sparky"
    "Sparky" Posts: 6,024
    You must have been really hungry :laugh: That is some good lookin meat.
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Dang!...Chef Bob goin' gourmet on us again, but keeping it real with the DP Cowlick :)

    What were the times/temps for the veal and the lamb? Did you cook them at the same time? Everything looks delicious!
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  • thirdeye
    thirdeye Posts: 7,428
    Hi Bob.

    I thought that looked familiar.....those turned out good.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • BobS
    BobS Posts: 2,485
    Beanie-Bean wrote:
    Dang!...Chef Bob goin' gourmet on us again, but keeping it real with the DP Cowlick :)

    What were the times/temps for the veal and the lamb? Did you cook them at the same time? Everything looks delicious!

    The temp was right at 375.

    I cooked them at the same time. I put one veal chop over what was obviously the hotter part of the grill, because the wife likes hers more toward meedium +. I put the other veal chop and the lamb around the edge.

    I never really have a target time. At those temps, with meat that thick, I make the first turn at about 6 minutes and then check the temp 6 minutes after the turn. I like to pull mine at about 120-125 and the wife prefers 135-140.
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Thanks, Bob. Going to add both of those cuts to the list to see how they turn out on the egg. Yours looked really nice! It's always nice to get inspiration to try new things from this forum--whether it's a recipe, hint, or a technique I always learn something when I'm here.
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  • WooDoggies
    WooDoggies Posts: 2,390
    Hey Bob, looks like a great meal and and a great butcher find. If you would, please pass on the name of the business.... I'm always looking for new meat sources. Thanks!

    John
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  • BobS
    BobS Posts: 2,485
    WooDoggies wrote:
    Hey Bob, looks like a great meal and and a great butcher find. If you would, please pass on the name of the business.... I'm always looking for new meat sources. Thanks!

    John

    It is Haldas Market, located at the corner of Silverside Rd and Marsh Road.

    If you come down 202, turn left on Naamens and then go about 3 miles to Marsh, and turn right. Go straignt and then right on Silverside.
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  • WooDoggies
    WooDoggies Posts: 2,390
    Thanks!
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