First time Cooking Lamb

[Pyrotech]

I decided I wanted to try my hand at Lamb Chops on the grill, My wife makes an amazing traditional Chinese grilled lamb skewer. and I wanted to see if I could make a a decent lamb chop.

Not many photos of the cook itself since I was using the phone to take a video.. but here is plated shots..

I ended up using a bit of a smoked garlic butter with rosemary on top

 

[indaswamp]

Looks perfectly cooked to me!

 

[civilsmoker]

Yea those are MONEY!

 

[luvcatchingbass]

Yum. To it looks like you nailed it

 

[sandyut]

Perfection! I LOVE the lamb T-Bones!

 

[JLinza]

Dang, that looks delicious

 

[SmokinEdge]

Money, money , money. Nice work. Lamb is outstanding.

 

[jcam222]

Nailed it! I love lamb chops , lamb and rosemary are a perfect match.

 

[dsk]

Nailed it! I love lamb chops , lamb and rosemary are a perfect match.

Yep. When I do lamb chops, it's SPOG and rosemary, sous vide, then reversed seared. Rosemary is the bomb for lamb.

Fantastic job Pyro!

 

[Jim_C]

Nice job. We love lamb chops. With the price going through the roof we have switched to lamb shoulder blade steaks. At $13 vs. $24 a pound it may be awhile before we have the opportunity to cook lamb chops again. It's a great cut of meat and priced accordingly. Yours look great.

 

[Chris_in_SoCal]

Nice job. We love lamb chops. With the price going through the roof we have switched to lamb shoulder blade steaks. At $13 vs. $24 a pound it may be awhile before we have the opportunity to cook lamb chops again. It's a great cut of meat and priced accordingly. Yours look great.

We think alike. I just bought one tonight.

 

[forktender]

Nailed it! I love lamb chops , lamb and rosemary are a perfect match.

Grilled lamb, with a garlic, rosemary, lemon, paste then hit with coarse black pepper and coarse sea salt is hard to beat.

 

[BrianGSDTexoma]

Those look great! I am doing some tonight.

 

[sawhorseray]

THAT WOULD BE THE ONLY REASON I COULD SEE FOR HAVING A LITTLE MINT JELLY IN THE FRIDGE. LOOKS PERFECT, NICE WORK!

 

[civilsmoker]

THAT WOULD BE THE ONLY REASON I COULD SEE FOR HAVING A LITTLE MINT JELLY IN THE FRIDGE. LOOKS PERFECT, NICE WORK!

Mint jelly.... OR (My son has been eyeing some Lam....I think the above with the below is gonna be the ticket!)

Red currant reduction

2C beef broth
1/3C red wine
1/4C balsamic
1 small shallot diced
Couple sprigs of thyme
1/4 tsp black pepper corns
1 Tbsp Dijon
2 Tbsp molasses
1-2 Tbsp sugar in the raw - add a bit at a time for personal sweetness level
1/2C red currant jam

Combine in a sauce pan and simmer for 45-50 mins to reduce

After this initial simmer strain with a very fine screen

Use a starch slurry to thicken slightly and then reduce a bit more for taste about 10-15 min more. Then whip in a Tbsp of butter and season with salt and pepper…. Note it could have a bitter tone till the salt is added, the salt will bring forward the sweetness…