Suggestions for cooking lamb chops on a gasser tomorrow


 
DanHoo

DanHoo

TVWBB Olympian
My mom likes lamb.

Looking for ideas. I'll have 60 to 90 mins tomorrow eve after I arrive to cook.

Cooking on an E320 side control.

Open for suggestions please.

20230328_200213.jpg
 
Kosher salt, black pepper and rosemary dust. EVOO the lamb. Apply the SPRdust. Countertop dry brine 15 mins as grill is heating.

You can go direct sear and then indirect to finish. Stop at 125° for rare. 128-130° for medium rare. Avoid going above 135° as any carryover will then begin to dry them out.

We prefer Costco rack of lamb. Double cut lollipops ensures a perfect cook.

Or buy the boneless leg of lamb and make cubes and quick sear them for kabobs without skewers.

Not a big fan of lamb chops. Too much work with that bone in place.

Lamb cooks very quickly. Don’t leave it unattended.
 
I love more Greek style. EVOO, lemon, oregano, lots of garlic and of course S&P. While those chops are harder to cook than chops off the rack, look at them like little porterhouse or T-Bone steaks. Each little "nugget" has it's own texture and flavor.
That being said the Greek style is my "go to" for any lamb I cook. But, beware IDK what it is about lamb fat, but it's exceptionally flammable and you need to watch them like a hawk. I also prefer a relatively hot/fast cook to no higher than mid rare. Over cooked lamb takes on a decidedly "off" flavor, unless you're doing something "stewed/braised" i.e. shanks. But that is a different story LOL
 
Yeah, my typical lamb chop setup on the Genesis is rear high, middle med/low, front off (after the grill has fully gotten hot with all on high and stabile). Then those settings. My theory is if you're cooking them off and you get a flare up you don't have to reach over the flare up to bring a chop to the safe zone.
 
Dan, I do those from Costco all the time rub with olive oil, salt and pepper. On the C a bit more than medium heat direct for 5 minutes a side as they are pretty thick and good to go. Everyone has a different degree of doneness I don't care for lamb chops to rare I do need to try those rib chops tho.
 
Thanks everyone for the ideas. I've got 10 bone-in chops that are about 4.5 oz each.

My visit moved out a day so I may experiment tonight with a couple.

Tomorrow will include red potatoes and asparagus as sides, but the apple sauce looks tasty too.
 
DanHoo said:
Cook went well. I kept it simple for my mom. Garlic salt, pepper, rosemary.

Her grill gets hot but never flared up. I had to keep moving them around to get a sear.

Cooked to 120F then pulled. They had a nice char. Three 5 Oz chops for me. Cutting around the bone was a pain.
View attachment 68438
Click to expand...
Looks good. Too much work for too little meat. Lollipops next time. Those are a huge hit at my place.
 
Just to add about using the racks. I debated doing the lamb chop T-Bones because they're so cheap in comparison. But in the end these racks won out. Prep was finely minced lemon zest, fresh chives, Finely mined fresh garlic, Kosher salt, fresh ground black pepper, and some dried thyme and oregano. Trimmed off silver skin and a little of the fat cap. Scored in cross hatch.20230402_155536.jpg20230402_161522.jpg Grilled to 130, on dad's old Genesis, rested 10 minutes. Ate like buttah
 
You must log in or register to reply here.

 

Back
Top