Simple Lamb Chops

SmokinAussie · 10-23-2010, 04:35 PM

G'day Bruces

Last week I read that Redhot and Guerry were going to try some lamb for the first time... and I thought... well what advice could I give that would make it a positive experience...

So here goes. This thread is dedicated to the quintissential Lamb Virgin

So, first. The easiest thing to do is a chop. So, I got some chops from my meatatarium...

This cut is a shoulder chop. In Australia, they are commonly called a BBQ Chop... yes, I know that is rediculous, but most Aussies still think that BBQ is gassing this particular kind of cut to a crisp on some propane 6 burner monster...

A shoulder chop is a good place to start for a BBQ. It's got a more complex flavour than a leg, and it's relatively quick and easy. Just remember that this cut is quite thin, so can be easy to overcook.

When doing lamb for the first time, there is nothing more simple than a plain seasoning of Celery Salt and Pepper... that's it.. Just let the lamb shine through!

A few hours after seasoning, just drizzle with a tiny bit of EVOO, and place on indirect heat for about 30 - 40mins at 250F

After that time, give them a pretty short.... less than 5 minutes reverse sear. In my case, I transferred them from the smoker box to the fire box...

Meanwhile, I had baked potatoes in the firebox too...

Then just a little rest...

And on the plate with the baked potato, and a side of coleslaw:

And importantly, just done medium rare... and important thing for first time wanna be lamb lovers....

And a simple word of advice. If you find the lamb just a bit fatty, or too strong for you, just squeeze a dash of lemon over the lamb and let the acid cut through that flavour. It's a very complimentary thing.... but of course, I like my lamb just like this....

Goodnight, and thanks for looking.

Goodluck to all on their 1st Lamb journey...

Cheers!

Bill

bigabyte · 10-23-2010, 05:01 PM

Looks fantastic!

Dr_KY · 10-23-2010, 05:09 PM

ExXXXXXXXXXXXXXXXXXXXXXXXXXXXXCELLENT!

bluetang · 10-23-2010, 05:49 PM

That is killer good stuff. Salivating here!

Bacon_99 · 10-23-2010, 05:52 PM

Great post and the chops looked great.....

smellysockalarmclock · 10-23-2010, 06:19 PM

Thanks! I have been eyeballing the lamb at the local food purveyor myself and haven't had the stones to actually do it yet.

By the way if your kids are anything like mine, that is the only time they are quite and your able to just look at them. Priceless

txschutte · 10-23-2010, 06:25 PM

We don't see much lamb here in Beef Country. I will have to look a bit harder. Thanks, Bill!

Crazy Harry · 10-23-2010, 06:37 PM

those looked good, I've always had mint on lamb

Ron_L · 10-23-2010, 07:47 PM

Nice job! I don't think I've seen shoulder chops around here, but I'll look.

deguerre · 11-03-2010, 11:17 AM

Thanks Bill! I've just saved this thread for reference. Can't believe I missed it.

Phubar · 11-03-2010, 11:26 AM

Thanks Guerry!

Awesome looking Phoodsz Ausz!

Neil · 11-03-2010, 11:27 AM

Just got through eating a pork chop for lunch and now I'm hungry again. Great job on the lamb.

Phrasty · 11-03-2010, 02:10 PM

Looks great Bill! LOVE lamb! I'd take it over steak any day!! Great tut!

Cheers

Big George's BBQ · 11-03-2010, 02:16 PM

Yum I love Lamb Thanks for the class

Gore · 11-03-2010, 02:56 PM

Yeah, I missed this one also. Nice little tutorial. Looks like a nice lamb coma your daughter is in.

10-23-2010, 04:35 PM	#1
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Simple Lamb Chops G'day Bruces Last week I read that Redhot and Guerry were going to try some lamb for the first time... and I thought... well what advice could I give that would make it a positive experience... So here goes. This thread is dedicated to the quintissential Lamb Virgin So, first. The easiest thing to do is a chop. So, I got some chops from my meatatarium... This cut is a shoulder chop. In Australia, they are commonly called a BBQ Chop... yes, I know that is rediculous, but most Aussies still think that BBQ is gassing this particular kind of cut to a crisp on some propane 6 burner monster... A shoulder chop is a good place to start for a BBQ. It's got a more complex flavour than a leg, and it's relatively quick and easy. Just remember that this cut is quite thin, so can be easy to overcook. When doing lamb for the first time, there is nothing more simple than a plain seasoning of Celery Salt and Pepper... that's it.. Just let the lamb shine through! A few hours after seasoning, just drizzle with a tiny bit of EVOO, and place on indirect heat for about 30 - 40mins at 250F After that time, give them a pretty short.... less than 5 minutes reverse sear. In my case, I transferred them from the smoker box to the fire box... Meanwhile, I had baked potatoes in the firebox too... Then just a little rest... And on the plate with the baked potato, and a side of coleslaw: And importantly, just done medium rare... and important thing for first time wanna be lamb lovers.... And a simple word of advice. If you find the lamb just a bit fatty, or too strong for you, just squeeze a dash of lemon over the lamb and let the acid cut through that flavour. It's a very complimentary thing.... but of course, I like my lamb just like this.... Goodnight, and thanks for looking. Goodluck to all on their 1st Lamb journey... Cheers! Bill __________________ A butterflies wings. About to bring down everything... Last edited by BobBrisket; 11-06-2010 at 10:44 PM..

10-23-2010, 05:01 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looks fantastic! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

10-23-2010, 05:09 PM	#3
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	ExXXXXXXXXXXXXXXXXXXXXXXXXXXXXCELLENT! __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

10-23-2010, 05:49 PM	#4
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	That is killer good stuff. Salivating here! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

10-23-2010, 05:52 PM	#5
Bacon_99 Full Fledged Farker Join Date: 01-18-10 Location: The world's 2nd coldest capital...	Great post and the chops looked great..... __________________ Matt - Large BGE & Broil King Gasser - Fastest ORANGE Thermapen in the Universe

10-23-2010, 06:19 PM	#6
smellysockalarmclock On the road to being a farker Join Date: 08-28-09 Location: Kalamazoo, MI	Thanks! I have been eyeballing the lamb at the local food purveyor myself and haven't had the stones to actually do it yet. By the way if your kids are anything like mine, that is the only time they are quite and your able to just look at them. Priceless __________________ UDS, MUDS, Weber 22 OTG

10-23-2010, 06:25 PM	#7
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	We don't see much lamb here in Beef Country. I will have to look a bit harder. Thanks, Bill! __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

10-23-2010, 06:37 PM	#8
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	those looked good, I've always had mint on lamb __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

10-23-2010, 07:47 PM	#9
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Nice job! I don't think I've seen shoulder chops around here, but I'll look. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

11-03-2010, 11:17 AM	#10
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Thanks Bill! I've just saved this thread for reference. Can't believe I missed it. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

11-03-2010, 11:26 AM	#11
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Thanks Guerry! Awesome looking Phoodsz Ausz! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

11-03-2010, 11:27 AM	#12
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Just got through eating a pork chop for lunch and now I'm hungry again. Great job on the lamb. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

11-03-2010, 02:10 PM	#13
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	Looks great Bill! LOVE lamb! I'd take it over steak any day!! Great tut! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

11-03-2010, 02:16 PM	#14
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Yum I love Lamb Thanks for the class

11-03-2010, 02:56 PM	#15
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Yeah, I missed this one also. Nice little tutorial. Looks like a nice lamb coma your daughter is in. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Lamb Chops	Bonewagon	Q-talk	3	08-26-2011 01:10 PM
Lamb Chops	darkimages	Q-talk	43	08-07-2011 04:18 PM
lamb chops?	syndicate559	Q-talk	10	06-14-2011 08:17 PM
lamb chops II	Rick's Tropical Delight	Q-talk	19	03-14-2008 11:17 PM
lamb chops	Rick's Tropical Delight	Q-talk	39	03-02-2008 06:08 PM