Ball O Lamb

[Cabernet]

The past Friday night in Toronto it was about 6C (43F), perfect BBQ weather! There is a Greek butcher shop (my wife is Greek so we eat a lot of lamb) about 31 km (19 miles) from my house, in Toronto traffic that's about 45 to an 1 1/2 hour of a frustrating drive. It is worth it because the lamb is very fresh and they cut it to the thickness you want. When ever I am out in the area I buy about 40 chops and have then separate then into 3 bags. I get them home and put oil, S&P and oregano in the bag, leave in the fridge for day and then put them in the freezer. A few week ago, some people dropped in unexpectedly and they always want something on the grill. I hate thawing meat in the microwave so I fired up the kettle and put the "Ball O Lamb" in direct on the grill and let it thaw out and separate ( 1/2 hour 500 F) then seared. Once cooked a little squeeze of lemon . They turned out fantastic! I guess as they thawed all the juices marinated the chops, So its my go to way to do frozen chops now.
   

[bamakettles]

Wow, they look fantastic!  I would never have thought to thaw them indirect on a 500F grill.  Nice job, I'll bet your guests will return soon....

Cheers

[Big Dawg]

Nicely done ! ! !