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Lamb Chops
What is the best way to make Lamb Chops on the grill/smoker?
I made a bet and lost .. I've never cooked lamb on the grill .. any suggestions on what to season it with? what I should look for when buying? |
Like steak, high heat on the grill. Simple seasoning like just salt, pepper and maybe even a dash of lemon pepper but it's not necessary. Cook it to medium rare or lower, it tastes best more rare. (IMHO)
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Chris got it right, hot N fast with very little seasoning. We use celery salt and black pepper, 3 - 3 1/2 minutes per side and that's it. Lamb is some amazing stuff , we only recently started cooking lamb and we love it!
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Thanks! someone said i had to use rosemary and that freaked me out a bit ..
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I find herbs like that are better on tougher cuts, like a leg of lamb, which are not cooked the same way. That's not to say the chop might not be good with it, but I find rosemary pretty strong, and a lamb chop has a nice steak flavor, only better, and I hate to have that flavor dominated by something like rosemary.
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I usually rub them down with olive oil, then add salt and pepper (mainly salt). If thick, a reverse sear, but only to make a uniform interior, otherwise just hot and fast. Rare to medium rare, no more.
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I had a lamb shank/roast/something in a small town pub in Scottland one time with a mint sauce (that I was nervous about). But it was one of the best roasted anythings I had ever put in my mouth.
I'm sorry I can't offer any practical help with your cooking...But best of luck with your lamb chops! |
Well, I'd say something but everything has already been said concerning chops. The simplest rub to allow the flavor of the meat to shine, and hot and fast to rare/medium rare.
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I like olive oil, garlic and sea salt on chops. When i can get a nice rack of lamb I will add in chopped rosemary and use that to crust the outside. It actually works well.
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thanks everyone for your input .. going to do garlic, salt and pepper OR garlic salt keep it simple stupid for the first time they said they like their meat medium well .. don't want to see any blood
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It ain't blood! Here's a decent explaination that Redhot reminded me of:
http://www.bbq-brethren.com/forum/sh...37&postcount=9 If you over cook a lamb chop it's gonna be pretty funky. |
I've had great luck marinating for a few hours with olive oil, pepper, sea salt, crushed garlic, and fresh chopped rosemary. Very fragrant! I reverse sear them, then right before I pull them put them bone side down so the meat close to the bone isn't too rare, which it tends to be. I shoot for between medium rare to medium.
http://i980.photobucket.com/albums/a...e/IMG_3804.jpg |
Deguerre if it looks like blood and acts like blood, it's blood especially if the person eating thinks so
thanks for the info though! |
Here's our "virgin" lamb cook, the very first and there have been several since and we learned quickly with that first cook that lamb is melt in your mouth delicious - even our first was off the charts but it only got better after that! http://www.bbq-brethren.com/forum/sh...ad.php?t=99403 hope that helps, just don't over cook it, they won't like it.
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