Cliff Bartlett
R.I.P. 5/17/2021
Costco's been running some delicious looking lamb loin chops for several weeks. I bought a pack and took them down to the Bay Area last week to cook down there. Never got to them, and guess what I left behind in the freezer when we came home? Bought another pack a couple of days ago and decided to give them a try before I "lost" them too. I followed a recipe I got from Malcom Reed and they came out great. It was a reverse sear. Low heat for about 25 minutes and then a quick sear over very high heat to finish them off. To go along with the chops, I did Weber's Garlic and Rosemary New Potatoes and just grilled some carrots to round things off. Here are a few pic's.
Here are the chops, seasoned and ready for the marinade. These chops are about 1 1/2 inch thick.
The recipe for the potatoes called to place them on branches from the rosemary bush. Since my branches were no bigger than a pencil lead. I strung them out on my Fire Wire. Seasoned with garlic, rosemary and EVOO. A little k salt and pepper too.
Here's the chops after I pulled them from the marinade after six hours. Ready for grill.
Carrots, seasoned and ready for grill.
Chops hit the grill over low indirect.
I pulled the chops off the grill when the IT reaches 110 degrees. Re-configured my grill to direct high heat, and after the CI warmed up, put the chops back on for a nice sear.
Chops are done.
Potatoes and carrots done too.
Letting everything rest for a few minutes.
Plated and ready to eat. I had a hard time keeping my kettle at the low 200 - 250 range for the indirect portion of the cook. Probably more like 325. They got to the 110 internal temperature a little quicker than the recipe called for. They were absolutely delicious and the recipe is fantastic. They just weren't quite as tender, melt in your mouth tender, as I thought they would be. They were by no means tough. I'll do them differently next time and do the low and slow part on my WSM. The potatoes and carrots were delicious, particularly the potatoes. Thanks for looking.
Here are the chops, seasoned and ready for the marinade. These chops are about 1 1/2 inch thick.
The recipe for the potatoes called to place them on branches from the rosemary bush. Since my branches were no bigger than a pencil lead. I strung them out on my Fire Wire. Seasoned with garlic, rosemary and EVOO. A little k salt and pepper too.
Here's the chops after I pulled them from the marinade after six hours. Ready for grill.
Carrots, seasoned and ready for grill.
Chops hit the grill over low indirect.
I pulled the chops off the grill when the IT reaches 110 degrees. Re-configured my grill to direct high heat, and after the CI warmed up, put the chops back on for a nice sear.
Chops are done.
Potatoes and carrots done too.
Letting everything rest for a few minutes.
Plated and ready to eat. I had a hard time keeping my kettle at the low 200 - 250 range for the indirect portion of the cook. Probably more like 325. They got to the 110 internal temperature a little quicker than the recipe called for. They were absolutely delicious and the recipe is fantastic. They just weren't quite as tender, melt in your mouth tender, as I thought they would be. They were by no means tough. I'll do them differently next time and do the low and slow part on my WSM. The potatoes and carrots were delicious, particularly the potatoes. Thanks for looking.
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