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lamb chops/rack question
Posted on 4/1/13 at 6:12 pm
Posted on 4/1/13 at 6:12 pm
I have a frenched four bone rack. In the past Ive cut into chops and cooked on the grill or cast iron. Any of you chaps have any input on how you would handle such a fine piece of meat? thanks! 
6
Posted on 4/1/13 at 7:12 pm to TomballTiger
I used THIS marinade and loved it. I didn't make the dipping sauce so I don't know about it.
Posted on 4/1/13 at 9:36 pm to TomballTiger
Last time I cooked lamb chops I smoked them with a fruit wood (I forgot, apple or cherry) and they came out great. Just season with a bit of salt and pepper and smoke to med rare.
My BIL who doesn't eat lamb, tore them up after his friend tried and loved them. So much for having a closed mind.
My BIL who doesn't eat lamb, tore them up after his friend tried and loved them. So much for having a closed mind.
Posted on 4/1/13 at 9:42 pm to TomballTiger
Do this...copied from a thread this past weekend:
I did several of my roasts on the grill using a marinade/rub similar to this(no exact measurements):
2 bunches of flat leave parsley
10 or so sprigs of rosemary(leaves only)
4 cloves of garlic
4 to 8 anchovy filets
Salt and pepper to taste or Cavender's Seasoning to taste
Olive oil...a cup or more
Combine all ingredients but the olive oil in the FP. Blend and slowly pour in oil to form a loose paste, like a pesto.
Rub the leg down and let the meat come to room temp or close to it. Grill to rare to med rare/rare...works great for racks, too.
I did several of my roasts on the grill using a marinade/rub similar to this(no exact measurements):
2 bunches of flat leave parsley
10 or so sprigs of rosemary(leaves only)
4 cloves of garlic
4 to 8 anchovy filets
Salt and pepper to taste or Cavender's Seasoning to taste
Olive oil...a cup or more
Combine all ingredients but the olive oil in the FP. Blend and slowly pour in oil to form a loose paste, like a pesto.
Rub the leg down and let the meat come to room temp or close to it. Grill to rare to med rare/rare...works great for racks, too.
This post was edited on 4/1/13 at 9:50 pm
Posted on 4/1/13 at 10:10 pm to TomballTiger
Don't cut them. Cook it whole until 140 which is medium rare for lamb. It's about 5 degrees more for lamb versus beef. Let rest then cut into chops. I season with bit of oil, salt and pepper. I spoon pesto on the plate and when I cut them I lay over the pesto and sprinkle a bit of sea salt on the red meat.
Posted on 4/2/13 at 8:32 am to TomballTiger
Posted on 4/2/13 at 9:32 am to TomballTiger
Season with salt and pepper, sear in a skillet/saute pan, then into a 400 F oven for about ten minutes, rest for five.
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