Lamb Loin Chops Recipe | How To Grill Loin Chops of Lamb with Malcom Reed HowToBBQRight
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Grilled Loin Chops of Lamb
These lamb loin chops are cut 1 1/2 " thick and are pretty much ready to go straight out of the package.
Here's the recipe for the lamb chop marinade:
½ cup Olive Oil
Juice of 2 large Lemons
Zest of 2 large Lemons (heaping Tablespoon)
4-5 cloves of fresh garlic chopped
1 Tablespoon Fresh Rosemary finely chopped
1 Tablespoon Fresh Oregano finely chopped
1 Tablespoon Fresh Thyme finely chopped
Pour the lemon juice in a mixing bowl and add the herbs, garlic, and zest. Slowly whisk in the olive oil.
First generously season each side of the lamb chops with Salt and course ground Black Pepper. Place the meat in a gallon size ziplock bag and pour in the marinade. Keep in mind that it needs to sit on the loin chops for 3-6 hours.
For the cooking process I'm doing what is called a reverse sear. This pellet grill allows me to set the low start temp which is 225 for the lamb loin chops.
The first target temp I'm trying to reach is 110 internal in the lamb loin chops. It will take about 30 minutes to get there cooking low and slow (225 degrees). Place the lamb loin chops on the center of the rack and set a timer for 30 minutes. Just to make sure that I don't over shoot the target temp, I used my Chef Alarm to monitor one of the chops. It should be set to alarm at 110 degrees.
I used the ChefAlarm found here:
After 30 minutes, the chops are right at 110 degrees internal. At this point remove the lamb loin chops from the grill and fire up the temperature to 375. It takes about 5 minutes on the Yoder. Place the chops back over the hottest part of the grill and let them cook for 2-3 minutes. Give them a flip and cook for an additional 2-3 minutes.
Lamb especially chops are best medium rare. I pull them off as soon as it hits 130 degrees and let the internal carry over to 135 before serving. If you give them a 10 minute rest before slicing, it will be perfect.
For more how-to recipes visit: /
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: /
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: /
Grilled Loin Chops of Lamb
These lamb loin chops are cut 1 1/2 " thick and are pretty much ready to go straight out of the package.
Here's the recipe for the lamb chop marinade:
½ cup Olive Oil
Juice of 2 large Lemons
Zest of 2 large Lemons (heaping Tablespoon)
4-5 cloves of fresh garlic chopped
1 Tablespoon Fresh Rosemary finely chopped
1 Tablespoon Fresh Oregano finely chopped
1 Tablespoon Fresh Thyme finely chopped
Pour the lemon juice in a mixing bowl and add the herbs, garlic, and zest. Slowly whisk in the olive oil.
First generously season each side of the lamb chops with Salt and course ground Black Pepper. Place the meat in a gallon size ziplock bag and pour in the marinade. Keep in mind that it needs to sit on the loin chops for 3-6 hours.
For the cooking process I'm doing what is called a reverse sear. This pellet grill allows me to set the low start temp which is 225 for the lamb loin chops.
The first target temp I'm trying to reach is 110 internal in the lamb loin chops. It will take about 30 minutes to get there cooking low and slow (225 degrees). Place the lamb loin chops on the center of the rack and set a timer for 30 minutes. Just to make sure that I don't over shoot the target temp, I used my Chef Alarm to monitor one of the chops. It should be set to alarm at 110 degrees.
I used the ChefAlarm found here:
After 30 minutes, the chops are right at 110 degrees internal. At this point remove the lamb loin chops from the grill and fire up the temperature to 375. It takes about 5 minutes on the Yoder. Place the chops back over the hottest part of the grill and let them cook for 2-3 minutes. Give them a flip and cook for an additional 2-3 minutes.
Lamb especially chops are best medium rare. I pull them off as soon as it hits 130 degrees and let the internal carry over to 135 before serving. If you give them a 10 minute rest before slicing, it will be perfect.
For more how-to recipes visit: /
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: /
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