I know that I've had lamb, in fact before I moved to Fla., Charlotte has a huge Greek Community and they are heavy into the restaurant world, so I'm sure that many gyros that I'd eaten had lamb in them. But I've never grilled it before. So, Publix had the Shoulder Chops on sale and I thought, "What the heck?"
I looked up a couple of recipes. Marinated the chops in EVOO, lemon juice, SPG, oregano & basil.
All 3 recipes had you searing them off first and then moving to the indirect side, so that's what I did. When I moved the chops over to indirect, I threw on some asparagus and some of those miniature sweet peppers.
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I wasn't totally impressed with the result, but they were good enough to give it another try.
Nice, I've had a lot of lamb this week are we're on holiday in turkey. Goes really well with mint, lemon, yoghurt and rosemary
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Outside of small Asian lamb chops at a restaurant I've never had much lamb. Yours look really good - the veggies as well! Might just have to try it sometime.
Quote from: Tommie on October 30, 2025, 11:40:53 PMNice, I've had a lot of lamb this week are we're on holiday in turkey. Goes really well with mint, lemon, yoghurt and rosemary
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I seasoned in my basic Italian-style. EVOO, SPG, Basil Oregano. I've got a few more chops in the freezer, so I'll try seasoning along your lines.
Thanks.
Quote from: bamakettles on October 31, 2025, 06:21:39 AMOutside of small Asian lamb chops at a restaurant I've never had much lamb. Yours look really good - the veggies as well! Might just have to try it sometime.
Publix had Shoulder Chops and Shoulder Blade Chops. I will tell you that the Shoulder Blade chops looked like there was more bone than meat.
The ones in the counter were a little less than an inch thick. I got the meatcutter to cut some at 1½". He was able to get 3 each out of two shoulders, the most he was willing to cut into. So I've got 4 more more in the freezer to experiment on.
We like the Costco lamb chops, they are loin cut about 1½" thick.
typically rub with evoo, SPOG or greek seasoning and reverse sear to medium rare.
We just added these to our family menus within the last two years.
My (adult) son and I love them, wife and daughter won't touch them because lambs are cute. ::)