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Great Lamb Chops

Gator Bait Gator Bait Posts: 5,244
edited 6:37PM in EggHead Forum
I have decided that the day after Easter is a great day to pass through Sam's meat department. Lamb chops were marked down! I grabbed 3 packages, 24 chops and put them up 4 to a FoodSaver package. All but 1 package went to the freezer.


The 4 chops I held out were rubbed with Sea Salt, Pepper, Garlic Powder and Kitchen Bouquet.


The egg was about 450º-500º with grid raised. I used hickory chips for smoke wood.


After five minutes total I pulled them.


The thickest one was rare and rest were rare-medium rare, perfect! They were as tender, juicy and flavorful as they could possibly be. The Kitchen Bouquet I have used on steaks before but never lamb chops. It gave them a delightful rich flavor on top of the wonderful flavor of the lamb. The amount of char on these also added to the flavor. These were great! :cheer:




  • Little StevenLittle Steven Posts: 28,817

    Love lamb chops! They look great!



    Caledon, ON


  • Gator Bait Gator Bait Posts: 5,244
    Thanks Steven, these were some of the best I have ever cooked. They were exploding with flavor.


  • I love buying lamb chops at Sams, they have the best prices on them. Yours look perfect, Gator. I have never used the Kitchen Bouquet before, is it salty?

    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • Gator Bait Gator Bait Posts: 5,244
    Hi Faith

    Thanks, The Kitchen Bouquet I don't find salty. The ingredients are:

    Caramel, Vegetable base (water, carrots, onions, celery, parsnips, turnips, salt, parsley, spices) Sodium Benzoate (Less than 0.1 of 1% to preserve freshness)

    Salt is well down the list. If you are familiar with Gravy Master, they are very similar and are often side by side in the supermarkets. It is rich, a small amount will go a long way. I like it in soups, stews, gravy and like this on meats.


  • cookn bikercookn biker Posts: 13,407
    Man oh man do those look fantastic!! I'd say you mastered that Blair!!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Gator Bait Gator Bait Posts: 5,244
    Thanks Molly, I was looking for a way to prepare them that was simple and different from the usual thyme or rosemary as the primary seasoning. This turned out to be a great variation.


  • schmeetexschmeetex Posts: 69
    Holy Cow...or should I say Sensational Sheep! ;) Man those chops look great...didn't know lamb could look so good. Very nice!
  • op2kop2k Posts: 62
    Mmmmm. I had lamb for the first time this Easter, and seeing your great cook has me hungry for more. I can't believe I went without it all these years.
  • Gator Bait Gator Bait Posts: 5,244
    Thanks, these came out as good as they look, if not better. I'll be doing them like this again soon. I cook them much like I would a steak of the same thickness.


  • Gator Bait Gator Bait Posts: 5,244
    Thanks op2k,

    Lamb is a funny critter, a lot of people have the idea that they don't care for it. I have family that won't even try it. I think it comes from having had it years ago when it wasn't as mild and nice as it is today or they have had some older mutton that was not to their liking. Lamb today is so mild and tender it is a real treat. Lamb from different locations can have different amounts of flavor. I think New Zealand lamb is the most common and has the mildest flavor. Next I place lamb from Australia with a bit more flavor and domestic Colorado lamb as having the most flavor and the least seen in the markets around here. When I was young, I am guessing, that all our lamb was domestic and was a lot richer in flavor then what we get today. Lamb can be expensive but if you keep you eyes open you can find deals on it. I got these chops for $6.30 a pound marked down from about $7.87 at Sam's. That's why I froze a bunch of it. Glad to hear you have rediscovered the other red meat.


  • Grandpas GrubGrandpas Grub Posts: 14,226
    Great looking chops Gator. Wish I was there taste testing.

  • EggSimonEggSimon Posts: 422
    looks great !

    very nice internal color !
  • Gator Bait Gator Bait Posts: 5,244
    Thanks Kent, wish you were too, it'd be nice to meet ya. :cheer:


  • Gator Bait Gator Bait Posts: 5,244
    Thanks, They were as near perfect as I have had them in a long time.


  • BeliBeli Posts: 10,751 amigo this I reeeeally like......tell me how do you get them that colour on the outside?? is it the Kitche Bouquet,,,Great!!!!
  • Gator Bait Gator Bait Posts: 5,244
    Good Morning Beli! I think the Kitchen Bouquet is part of the char on the outside. The Kitchen Bouquet has a rich flavor, it is like the vegetable part of a great beef stew, it doesn't cover up the flavor of the meat but compliments it well. A little goes a long way. The same vegetables that they use to make Kitchen Bouquet (carrots, onions, celery, parsnips, turnips, salt, parsley, spices) are the same ones I would use in a good stew. The first ingredient on the label is caramel, it gives it a very dark brown color, like a wood stain it is so dark. This also helps with the final color I am sure. The egg at 500º was probably part of it also.

    Have a great day,


  • eenie meenieeenie meenie Posts: 4,393
    You nailed ilt Gator. Perfect carmelized lamb chops! :)

    (Thanks for your beautiful Woosday pics.....I can always count on you to brighten my day.)
  • BillHillBillHill Posts: 109
    Looks GREAT! I've been eyeing Lamb Chops for awhile now. Never bit though, too pricey. MIGHT have to take the plunge after your post. Once again great post. Thx
  • NoVA BillNoVA Bill Posts: 3,005
    Hey Gator,

    Lookin' good. Great idea... gathering up some chops on the cheap.
  • Those make me want to do some experimenting with lambchop - never mind Shari Lewis.
    So Gator... raised grid, 2 1/2 minutes per side at 500*? That doesn't sound like a lot of time. What's the proper internal temp?
  • Oh - and direct flame, right?
  • RipnemRipnem Posts: 5,511

    Your pics are sooo clear I can taste those things. :)

    Tasted great too ;)
  • Gator Bait Gator Bait Posts: 5,244
    Thanks Rebecca, it's my pleasure on both counts. The Woosday pictures are the easy one, a real good cook is more of a challenge. LOL. It should be the other way around.


  • Gator Bait Gator Bait Posts: 5,244
    Thanks BillHill, they are pricey for me also. I have to wait 'till I find a deal on them. These were as good as the best steak I have had in a long time which helps justify the cost. :cheer:


  • Gator Bait Gator Bait Posts: 5,244
    Thanks Bill, I made my budget happy for a change. :lol:


  • Gator Bait Gator Bait Posts: 5,244
    Hey ThunderBunny,

    I cook these to the same internal temp as I like a steak, 120º is probably my maximum. I would rather pull them early and have them rare than to pull to late. Like a good steak, you do not want to over cook them. These chops are small and the fire was hot, a lot of time wasn't needed. ;)


  • Gator Bait Gator Bait Posts: 5,244
    Yup, direct works well for me.


  • Gator Bait Gator Bait Posts: 5,244
    Thanks Adam, Glad you enjoyed them. I wish I could eat that way. I could loose some weight and save a bunch of cash. :laugh:


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