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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-02-2011, 11:36 AM   #1
boogiesnap
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Default please help...pre-pron LAMB

hi everyone my wife came home with these:

Attachment 54535

i loves me some lamb lolipops over a searing high heat for a minute, but don't know what to do with these.

marinade, slow-cook, rub em and grill em high?

any thoughts or suggestions?

i don't want to fark them up cuz they were a bit pricey

thanks!
boogie.

oh, they are lamb loin chops.

thanks again!
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Unread 07-02-2011, 11:42 AM   #2
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some Olive oil, rosemary, grilled high heat to, rare-medium rare.

JV
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Unread 07-02-2011, 11:45 AM   #3
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^^^ that'll work. You can do them with smoke, indirect, but don't take them above medium rare. They're really good.
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Unread 07-02-2011, 11:45 AM   #4
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Looks like a lamb t-bone! Mmmmmmmmmm.

There are some definite lamb experts around here, but I asked a similar question the other day and have grilled up some really tasty lamb round bone chops in the last couple of weeks (I keep finding them marked down and just can't say no). Here's what I've been doing:

Rubbing the entire chop with EVOO, sprinkling with kosher salt and hitting both sides with a liberal amount of Italian herb/pepper grinder (one of those McCormick ones from the grocery store). It's been an awesome, simple set-up that's working great for me. Accents, but lets the lamb flavor really do most of the work.

I was also given the advice to use nothing but Kosher salt and freshly ground pepper, which I'm sure would be great, or greek seasoning, but I don't have any. Can't tell how thick they are in the pic, but it's kind of like cooking steaks. You can pretty much tell when they're rear, medium, etc by feel.
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Unread 07-02-2011, 11:46 AM   #5
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5-6 min per side. should be browned on both sides. I'd hit em with some montreal seasoning if you have some or greek it up thyme, basil, garlic, rosemary, evoo. looks like it'll be some good eatin either way
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Unread 07-02-2011, 12:31 PM   #6
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Here's one from Saveur Magazine that I like:
________________________________
Lamb Chops with Mint Salsa Verde

Salsa verde, a Mediterranean condiment flavored with anchovies, capers, and herbs, partners nicely with seared, medium-rare lamb chops.
We dedicated our October 2009 issue to lamb, and this recipe was a SAVEUR staff favorite.
Source: Saveur


4 1"-thick lamb loin chops (about 1 lb.) or
frenched lamb rib chops
2 tbsp. plus 3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups loosely packed fresh mint leaves, finely chopped
1/2 cup flat-leaf parsley leaves, finely chopped
2 tbsp. finely chopped fresh tarragon leaves
1 tbsp. salt-packed capers, soaked, rinsed, drained,
and finely chopped
1/4 tsp. crushed red chile flakes
6 oil-packed anchovy filets, drained and finely chopped
1 clove garlic, finely chopped

1. Put lamb into a small baking dish, rub with 2 tbsp. oil, and season with salt and pepper; set aside to let rest for 30 minutes.

2. Meanwhile, make the salsa verde: Combine mint, parsley, tarragon, capers, chile flakes, anchovies, and garlic in a medium bowl.
Slowly drizzle in remaining oil while stirring with a fork to make the salsa verde; set aside.

3. Build a medium-hot fire in a charcoal grill or set gas grill to medium-high heat. (Alternatively, heat a cast-iron grill pan over medium-high heat.)
Add loin chops and cook, flipping once, until browned and crusty and cooked to desired temperature, 6–8 minutes for medium rare if using loin chops (rib chops will take only 4 minutes or so to reach medium rare).
Transfer lamb to a platter. Stir sauce and drizzle over chops, reserving some of the sauce to serve on the side.

SERVES 2

Pairing Note: A high-acid, ultracrisp white, such as a txakolina from Spain's Basque Country,
matches the briny notes of the salsa verde; try the 2004 txakolina from Uriondo ($16.99), which has pleasing aromas of lemon and stone fruit. —Ania Zawieja

This article was first published in Saveur in Issue #123
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Unread 07-02-2011, 12:33 PM   #7
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3 tb chopped cilantro
3 tb chopped parsely
1 small to medium onion, grated
1 tsp cumin
2 tsp paprika
1-2 tb olive oil, it should be kinda between paste and liquid
Salt to taste

Marinate lamb in this for roughly an hour in the fridge, then put it on the grill over high heat till done to your liking. It tastes great.
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Unread 07-02-2011, 02:45 PM   #8
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excellent guys, thanks...

my wife is gonna marinade with garlic, s&p, evoo, and whatever else fits her fancy...

i'm going to be simply marvelous.

grill em high heat as suggested(gore she asked for no smoke)

thanks for the help everyone. i'll post some prony pron.
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Unread 07-02-2011, 04:10 PM   #9
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ummmmmmmmmm....my wife asked for no smoke today too. We made a mess of stuff last weekend and ate ribs and chukkies and chicken for 6 days.
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Unread 07-02-2011, 04:10 PM   #10
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The first suggestion was good... they're also great topped with a fried quail egg.
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Unread 07-02-2011, 05:40 PM   #11
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Lots of good advice here.

Yes, these are very pricey cuts. Personally, I would never smoke these., There is a large "bone to meat" ratio on this cut, so if you try a low smoke, you will find the bone transmits the heat and you get up to temp real fast without realising, and then you got no chance to do a sear without overcooking these babies.

Hot and fast over a Weber or an Egg for just a few minutes a side... a few minutes to rest and that's it. Oregano, squeeze of lemon and black pepper and some SALT and you've got a very fresh summer snack.

Cheers!

Bill
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Unread 07-02-2011, 06:59 PM   #12
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High heat, rare to just about medium rare. Simple seasoning. Cook like you would a miniature steak.
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Unread 07-02-2011, 09:42 PM   #13
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S & P is all they need, Im Croatian trust me.
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