Lamb Chops

This is a quick and easy weeknight cook:


My friend from New Zealand, Chantelle, taught me the best lamb in our area is found at Sam’s Club. Considering her background and experience raising and cooking lamb, I had to believe her. Sam’s (we have no Costco here) has not disappointed. Lamb chops, rack of lamb and leg of lamb have all  experienced hot charcoal in my Egg – great flavor with essentially none of the “mutton” taste many associate with lamb.

Lamb, like beef, will handle a bold rub, so many people use coffee-based rubs. I use one of 2 rubs with chops and racks of lamb – Dizzy Pig’s Red Eye Express, which is coffee-based. More recently I have been using Cluck and Squeal’s Beef Specific on lamb and as well as on beef.

Here are the chops seasoned and letting the rub ‘melt in’ while I got the Egg going.

I prepared my Egg for an elevated, direct cook at 400-450* with Grill Grates (Amazon – Grill Grates) on the grid. The chops were grilled for 3 minutes on one side, then flipped and grilled until their internal temp reached 125-130*.

They were rested 5-8 minutes, then served with pan-roasted mixed vegetables (peppers, mushrooms, and squash).


Serves 2

20 oz. of bone-in lamb chops (about 16 oz of meat)
Bold rub (Dizzy Pig ‘Red-Eye Express’ or Cluck and Squeal ‘Beef Specific’)

(1) Trim any thick, hard fat along the edges of the chops. Liberally coat both sides with the rub, including the edges. Pat in the rub.
(2) Prepare the grill for an elevated, direct cook at 450-500*. Add Grill Grates to the grid, if using.
(3) Place chops on the grid for about 3 minutes, then flip. Cook until internal temp reaches 125-130* (for medium rare), moving around on the grid to prevent burning if there are any hot spots.
(4) Cover with foil and rest 5-8 minutes before serving.
Misippi Egger
(Clark Ethridge)


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