Well, since I finished my delicioius dinner, I thought it was about time I posted some images of what we enjoyed.
Tonight I made loin lamb chops with a plum reduction sauce containing green peppercorns. The brown and wild rice cooked in beef stock worked well with the grilled asparagus that were marinated in balsamic Italian dressing.
This was a lot of fun preparing and eating. As I have only been a Brethren member since December, I know I have a long way to go, but you gotta start somewhere!!
This also reminded just how great lamb is and what a great cut of meat these loin chops are. Wow!
Basic marinade with Rosemary, Kosher salt, various peppers and garlic
On the BGE ready to go
Medium rare and juicy
Plated up with grilled asparagus and brown/wild rice
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)