Lamb Chops

darkimages · Jul 27, 2011

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?

bigabyte · Jul 27, 2011

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)

Redhot · Jul 27, 2011

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!

darkimages · Jul 27, 2011

Thanks! someone said i had to use rosemary and that freaked me out a bit ..

bigabyte · Jul 27, 2011

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.

Gore · Jul 27, 2011

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.

The Smoke · Jul 27, 2011

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!

deguerre · Jul 27, 2011

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.

Ron_L · Jul 27, 2011

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.

darkimages · Jul 27, 2011

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

deguerre · Jul 27, 2011

It ain't blood! Here's a decent explaination that Redhot reminded me of:

http://www.bbq-brethren.com/forum/showpost.php?p=1678337&postcount=9

If you over cook a lamb chop it's gonna be pretty funky.

Moose · Jul 27, 2011

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.

darkimages · Jul 27, 2011

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!

Redhot · Jul 27, 2011

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/showthread.php?t=99403 hope that helps, just don't over cook it, they won't like it.

Redhot · Jul 27, 2011

darkimages said:
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!

Well maybe you should cook some lamb for yourself and just make them some chicken...and they can sit by and watch you devour the lamb like there was no tomorrow...yeah, when cooked properly (bloody looking, though there's no blood)...well, you'll see/taste what I'm talking about. Maybe they'll change their minds, my mom did!

darkimages · Jul 27, 2011

I think i'm going to go with 3 1/2 - 4 mins a side

darkimages · Jul 27, 2011

Redhot said:
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/showthread.php?t=99403 hope that helps, just don't over cook it, they won't like it.

very nice pron!

Bob Wiley · Jul 27, 2011

I like the rib chops because they make great finger food.
The NewZeland racks at Sam's & Costco are good.
Cut between the ribs to make the chops.

Moroccan Glazed Lamb Rib Chops

Marinade for 24 chops
4 TBS olive oil
4 TBS honey
2 tsp freshly cracked black pepper
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
2 tsp coarse salt
3 cloves finely chopped garlic

Mix and place in ziplock freezer bag with chops.
Marinate over night.

Either grill or broil high heat 2 minutes per side, Your heat may vary.

Lamb rib chops. Egg strata. Roasted asparagus. Shrimp coctail.

Phrasty · Jul 27, 2011

I've done quite a bit of lamb... its by far my favorite meat! to me evoo, garlic, rosemary, salt and chili's are the way to go... here are a couple of my lamb threads... Lamb is SOOO good!!!!

This is a leg but the same seasoning can (and should) be applied to the chops.
Rosemary/Garlic Leg of Lamb

Rosemary/Garlic Lamb Chops

Curried Lamb Chops

Hope this helps... PLEASE let us know how it comes out! Love to hear what "Lamb virgins" say about it! :thumb:

Cheers

Phrasty · Jul 27, 2011

btw... I recommend double cutting the chops... Meaning 2 ribs to a chop. You get more med/rare meat.

Cheers

Lamb Chops

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