PDA

View Full Version : Lamb Chops


darkimages
07-27-2011, 02:19 PM
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
07-27-2011, 02:28 PM
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
07-27-2011, 02:46 PM
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
07-27-2011, 03:07 PM
Thanks! someone said i had to use rosemary and that freaked me out a bit ..

bigabyte
07-27-2011, 03:15 PM
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
07-27-2011, 03:19 PM
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
07-27-2011, 03:42 PM
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
07-27-2011, 03:47 PM
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
07-27-2011, 03:56 PM
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
07-27-2011, 06:10 PM
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
07-27-2011, 06:16 PM
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
07-27-2011, 06:20 PM
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.

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_3804.jpg

darkimages
07-27-2011, 06:34 PM
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
07-27-2011, 06:34 PM
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
07-27-2011, 06:47 PM
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
07-27-2011, 06:58 PM
I think i'm going to go with 3 1/2 - 4 mins a side

darkimages
07-27-2011, 07:21 PM
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
07-27-2011, 07:40 PM
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.

http://i830.photobucket.com/albums/zz222/BobWiley/LambChops/LasVegas2011003-1.jpg

Phrasty
07-27-2011, 07:44 PM
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 (http://www.bbq-brethren.com/forum/showthread.php?t=98634)

Rosemary/Garlic Lamb Chops (http://www.bbq-brethren.com/forum/showthread.php?t=100718)

Curried Lamb Chops (http://www.bbq-brethren.com/forum/showthread.php?t=100983)

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

Cheers

Phrasty
07-27-2011, 07:45 PM
btw... I recommend double cutting the chops... Meaning 2 ribs to a chop. You get more med/rare meat.

Cheers

darkimages
07-27-2011, 08:34 PM
Phrasty (http://www.bbq-brethren.com/forum/member.php?u=5993) very nice pron there! and thanks for the links ... i'm getting more confident about cooking the lamb.

darkimages
07-27-2011, 09:13 PM
so wait with a double cut do I still adhere to the 3 min rule???

Phrasty
07-27-2011, 09:18 PM
Ahh, no not really... I do them til it's "done"... the thing with coal, esp. lump is that every fire has the potential to be different. I use the finger test to check doneness (that's IF you dont have an "ultrafast RED Thermapen" :heh: or any instant read thermo) The finger test is easy quick and fairly reliable depending on how well you can stick your index finger into your other hand... :wink:

Meat doneness finger test (http://simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/)

I've been rocking that test for years!

Cheers!

NewEnglandQ
07-27-2011, 09:23 PM
Marinade in a blender:

1 Cup Canola Oil
20 Whole Cloves of Garlic
2 TBS Lemon Juice
1 TBS Salt
6 Dried Chili Peppers

Marinade for several hours, then cover both sides with Montreal Seasoning. High heat on the Egg with wood chunks for smoke. Cook about 3 minutes per side. Serve them with cucumber yogurt sauce.

SmokinAussie
07-28-2011, 06:49 AM
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

It's not that I want to be a Lamb Nazi... errr. But I am.

Please do everything you can to leave a bit of pink in the lamb. If it looks too pink for the family, please TRY some first before putting it back on the grill. People often make the mistake of thinking lamb and beef levels of doneness are related tocolour, and as a result, they always overcook the lamb and then they don't like it because it's tough and tasteless. A medium lamb cut will be pinker than a medium steak.

Cheers!

Bill

darkimages
07-28-2011, 04:20 PM
Well, i told them lamb is not like steak and it would be close to inedible if there was no pink so they are willing to give it a try! going to costco i guess.... they had rack and chops didnt know which to get

Phrasty
07-28-2011, 04:28 PM
Get the rack and cut your own chops... Double cut... :thumb:

Cheers

SmokinAussie
07-28-2011, 04:31 PM
^^^^ Yes please!

darkimages
07-28-2011, 05:15 PM
On my way to get a rack

Contracted Cookers
07-28-2011, 08:11 PM
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.

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_3804.jpgthats it

Bob Wiley
07-28-2011, 08:22 PM
Well, i told them lamb is not like steak and it would be close to inedible if there was no pink so they are willing to give it a try! going to costco i guess.... they had rack and chops didnt know which to get

Just not true in my experience. Single cut lamb rib chops can be cooked medium-well with barely any pink and remain tender.

It is true for double cut. Cooking the thicker cut to medium-well center will have the outside dry and over done.

Phrasty
07-28-2011, 08:29 PM
With Bill on this one... Medium-well lamb is a shame IMHO. Med/Rare is the way to go... But alas, to each his own! DO it however YOU enjoy it. Thats what matters.

Cheers.

darkimages
08-01-2011, 09:57 AM
That hot and fast didn't work out but the seasoning and indirect did .. lamb chop with garlic shrimp and broccoli casserole

Thanks everyone for the ideas and help!

darkimages
08-01-2011, 09:58 AM
Phrasty it had a sliver of pink which turned out to be ok!

Phrasty
08-01-2011, 10:30 AM
Awesome man!!! Lamb and fire was made for each other (vs oven)... I haven't cooked lamb other than on the grill in YEARS! Glad you enjoyed it!

Hopefully next time you'll treat us with a pic...:wink: Its not crucial though so don't feel pressured at all! We just like to eat vicariously through others... & I didn't get to have lamb last night! :-P:heh:

Cheers Brother!

SmokinAussie
08-01-2011, 10:32 AM
Heh Heh... I did! :becky:

Phrasty
08-01-2011, 10:48 AM
^^^I noticed!!


Arse! :wink:

darkimages
08-01-2011, 12:29 PM
Will post a pict i took with phone .. just have to upload it. It wont be all zoomed in and megapixeled but it will be a photo!

Awesome man!!! Lamb and fire was made for each other (vs oven)... I haven't cooked lamb other than on the grill in YEARS! Glad you enjoyed it!

Hopefully next time you'll treat us with a pic...:wink: Its not crucial though so don't feel pressured at all! We just like to eat vicariously through others... & I didn't get to have lamb last night! :-P:heh:

Cheers Brother!

darkimages
08-01-2011, 12:38 PM
http://www.flickr.com/photos/50568542@N05/5998362357/in/photostream

darkimages
08-01-2011, 12:47 PM
http://farm7.static.flickr.com/6005/5998362357_ebfd4cc22b.jpg

El Ropo
08-01-2011, 12:48 PM
It's not blood, it's dipping sauce for your garlic bread!

Try it, you'll be singing a different tune.

Definitely medium rare for lamb chops, love me some.

darkimages
08-05-2011, 10:16 PM
http://farm7.static.flickr.com/6130/6013001099_c8ea832f01_m.jpg

Next time I make them I will try rosemary ..

Phrasty
08-06-2011, 12:27 PM
Lamb and rosemary are MADE for each other! Here's a recipe I posted on the previous page for the rosemary/garlic wet rub. You wont be disappointed! (http://www.bbq-brethren.com/forum/showthread.php?t=98634)

Cheers

Sheepman
08-07-2011, 04:18 PM
Try this marinade:

1 large onion coarsely chopped
2-3 garlic cloves
1 teaspoon dried basil leaves
1/2 cup pomegranate juice or 1/4 cup pomegranate molasses
1/4 cup dry red wine
1/2 tsp salt
1/2 tsp black pepper

Puree the mixture in a blender and marinate lamb overnight. Scrape off excess marinade. and direct cook over medium-high heat 'til done to your liking.

I've used this for butterflied leg of lamb, works great!

BTW best to marinate in a sealed plastic bag. The onion can be overpowering!