Lamb & asparagus on the Small BGE

R2Egg2Q

R2Egg2Q

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Cooked up a little lamb & asparagus on the Small BGE the other night. A frenched rack of Aussie lamb, 3 Aussie lamb loin chops, and a rack of organic US lamb spread across two grates.


Cooked for about 13-17 mins at around 400 degrees and turning the chops about every 3 mins:


Let the asparagus grill while the lamb got a little rest:


Plated & chowed down:


Thanks for looking!
 
That looks soooo good. Which lamb did you like better?

I tend to like US lamb better than Aussie.
 
Wow, that looks GREAT, John! You better enter this in the Chops Throwdown!

IMG_2042_zps9d373413.jpg
 
Good looking cook. I love lamb. Sometime you should try Meathead's Lamb chops in Sheepdip.
 
Wow i'm actually cooking this exact meal on Sunday! Hopefully mine looks as good as yours! I'm seasoning with some Jockos, olive oil and garlic over some oak on the kamado.
 
You said thanks for looking. Looking? Heck, I am looking for your address right now.
Excellent cook. :thumb::thumb:
 
ssv3 said:
That looks soooo good. Which lamb did you like better?

I tend to like US lamb better than Aussie.
Click to expand...

I was expecting to notice a difference in the lamb but honestly it all tasted great. I definitely like the price of the Aussie rack of lamb better as it was $7/lb less than the US lamb. I'm sure the "organic" label was pretty costly :rolleyes:

Moose said:
Wow, that looks GREAT, John! You better enter this in the Chops Throwdown!

IMG_2042_zps9d373413.jpg
Click to expand...

Dang it. This lamb was cooked on Monday, well outside of the TD cook window!

HarrynVegas said:
Good looking cook. I love lamb. Sometime you should try Meathead's Lamb chops in Sheepdip.
Click to expand...

Just looked at his recipe. Looks promising and I'll have to give it a try! Thx.


Thanks everyone for the compliments!
 
That def is a huge difference in price. I'm usually able to get my hands on some Colorado lamb(my fave) time to time and taste the difference. I was just curious.

Regardless, I gotta say again it looks outstanding either way.
 
Wonderful, John.
I am confident you need no one's recipe brother.
Your food is always sublime.
 
Your lamb looks perfect. I don't love cooking lamb w/kettke because I feel an off smell/flavour in next cooking sessions, but must change idea now!
 
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