Picked up a nice good sized lamb rack at the market yesterday. I've been using a simple dry rub that you'll find variations being used at Armenian markets for marinated meats that we love on these chops. It's savory and mighty tasty, and that's how I decided to season them. I've included the recipe at the end of this post.
Cut them into individual chops:
Seasoned with homemade Armenian style dry rub blend:
Threw the chops into a large bowl with thinly sliced onions:
Added some freshly squeezed Meyer lemon juice:
Tossed the chops and onions so everything could get coated by the lemon juice:
The bowl was then tightly covered with plastic wrap and sat in the fridge for a while.
A few hours later, I fired up the Kingsford Oval and put the chops on indirect, with the onions direct:
Flipped the chops after about 5 mins:
Getting close now:
A few minutes before I pulled the chops, I put them upright, bone side to the fire to cook off a bit of fat:
Here's the chops after I pulled them, taking a short rest:
And here's everything plated up and ready to serve, including a nice wild brown rice blend topped with the crispy fire grilled onions:
We cleaned those bones of every morsel of meat, and the rice with the crispy fire grilled onions was delish!
Here's the rub recipe, given to me by one of my favorite Armenian butchers - it's commonly used on lamb chops, chicken wings, pork ribs, beef kabobs etc:
Armenian Style BBQ Rub
2 TBS Paprika
2 tsp Sea Salt
1/2 tsp Garlic powder
1/2 tsp Onion powder
Black Pepper to taste
Blend all ingredients, then sprinkle generously on meat till fully covered.
Put meat on a large bowl, and add enough fresh lemon juice to coat meat lightly, then add thinly sliced onions and toss everything to coat. Leave meat in bowl, covered, for a few hours, then cook meat over hot coals till done. Serve immediately.
Note: I triple the ingredients on the rub, which makes roughly 5oz, which fills most standard small size rub containers full to the top.
Cut them into individual chops:
Seasoned with homemade Armenian style dry rub blend:
Threw the chops into a large bowl with thinly sliced onions:
Added some freshly squeezed Meyer lemon juice:
Tossed the chops and onions so everything could get coated by the lemon juice:
The bowl was then tightly covered with plastic wrap and sat in the fridge for a while.
A few hours later, I fired up the Kingsford Oval and put the chops on indirect, with the onions direct:
Flipped the chops after about 5 mins:
Getting close now:
A few minutes before I pulled the chops, I put them upright, bone side to the fire to cook off a bit of fat:
Here's the chops after I pulled them, taking a short rest:
And here's everything plated up and ready to serve, including a nice wild brown rice blend topped with the crispy fire grilled onions:
We cleaned those bones of every morsel of meat, and the rice with the crispy fire grilled onions was delish!
Here's the rub recipe, given to me by one of my favorite Armenian butchers - it's commonly used on lamb chops, chicken wings, pork ribs, beef kabobs etc:
Armenian Style BBQ Rub
2 TBS Paprika
2 tsp Sea Salt
1/2 tsp Garlic powder
1/2 tsp Onion powder
Black Pepper to taste
Blend all ingredients, then sprinkle generously on meat till fully covered.
Put meat on a large bowl, and add enough fresh lemon juice to coat meat lightly, then add thinly sliced onions and toss everything to coat. Leave meat in bowl, covered, for a few hours, then cook meat over hot coals till done. Serve immediately.
Note: I triple the ingredients on the rub, which makes roughly 5oz, which fills most standard small size rub containers full to the top.
