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[BigDave83]

Stopped at Sams on Sunday, and they had lamb chops, the tbone looking ones not the cowboy looking ones, if that helps.

The only way I have ever made them was oiled, salt and pepper, on hot gas grill for a few minutes then flip for a few more and move to the side to finish to 120 to 125.

The GF has never had them, also she is one that doesn't like red she is getting to eat a bit of pink. So thinking of taking hers a little higher maybe 130ish.

Any tips techniques, or cooking advice, recipes? I like them and as like most things I like those around me not so much, so I end up rarely making those things.

[cookingjnj]

Hi BigDave... what timing for your post as I made lamb chops just last night for dinner.  I have not done them low and slow at all, I always cook them high heat on my gasser or kettle grill.  Last night was on the kettle over charcoal.  However, I did throw a handful of pellets on the coals the last few minutes of the cook to try and get a little more smokiness.  Not sure if how I prepare will help you at all without the ingredients.  I make a rub consisting of 3 parts Penzey's Lamb Seasoning 1 part Penzey's Tandoori Seasoning and a little crushed up dried mint.  Brush both sides of the chops with EVOO and sprinkle on the rub.  Last night they went on the directly over the coals (I create two zones in the kettle with the coals) for 1 minute, rotated the chops and went another minute, turned and did the same on the other side.  Then I moved the chops to the non-direct heat side, covered the kettle and left them for about 5-6 minutes since they were pretty thick.  Removed from the heat when probed at 132 with my thremapen and rested for about 5 minutes.  Always comes out great.

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[okie smokie]

I splash them with Worcestershire salt, pepper, onion powder, smoked paprika.  Onto the GrillGrates at 500*.  They are usually 1.5 " thick, so they get about 3min with 3 flips=12minutes.  They are always crisp on outside and pink near the bone. You would think that they would take less time at that temp, but not so.  These are the thick T bones from Costco. I like fully cooked lamb. Never had an India lamb dish with the lamb less that fully cooked.  I tolerate the "pink" because my wife likes them that way.  Italians dishes also like it fully done.  ??
PS: Cookingjnj,  Found a pic of my lamb chops done last year, they look surprisingly the same as yours (I thought mine were thicker but not so)

[Bentley]

Kristin says I am way off on my suggestion and I do not understand the question!  So what else is new?

If you are set on grilled Lamb Chops, your technique is sound, all I would suggest is a 12 hour marinade.  Now, if you want to go a different direction from grilled, one I think she might enjoy since it "mellows" the lamb, you might try this.  It would be more along the lines of an Osso Bucco.  It is more of a Mediterranean or Greek style. 

Arni Kokkinisto
(Greek Lamb Stew)
1 1/2lbs. leg or shoulder of lamb. Cut into 1 1/2 inch cubs. (Just leave all the chops bone on and follow rest of directions).
2 tablespoons Olive Oil
2 medium onions sliced
1 clove of garlic crushed
2 tablespoons tomato paste
2 cups beef stock
1 teaspoons ground cumin
1 teaspoons ground all spice
Salt n pepper to taste.

Brown chops in oil and remove, add onion and cook till translucent, add garlic cook one minute.  Add stock, lamp and paste, bring to boil, then reduce and simmer for 2 hours.  Meat should fall off bone by now.  Remove bones and either serve or leave uncovered and reduce till sauce is thickness you enjoy.  Can be serve over Currant and Pistachio Pilaf.

Not a fan of Lamb, I love this dish!

[BigDave83]

Did them tonight, olive oil salt and pepper, I put them on their side to help render and crisp up the fat on them, then on the the hotter part for about 3 minutes a side, moved to the side that was off and left them for about 5 minutes give or take a little. The 2 larger ones where 123 and the others were 128 to 130. They rested while the potatoes steamed. Sorry no pics of them. They were just small creamer potatoes I steamed then spayed with olive oil and tossed with some Garlic Parm wing seasoning.

I liked them, just what I remembered from when we used to make them when my parents were alive. Her not so much, I mentioned the off taste if over cooked and well you know that plants the seed for the off taste, my mistake there. So she noticed that and was not a fan of the bone, she is not a bone in person on meats, and also the red color was a turn off for a picky eater that usually eats well to over done meats. I said so we won't be having these again and she said you can eat them, I may try them again, and ruin them by dipping in some BBQ sauce.

I am thinking maybe over charcoal and some wood next time.

Thank you or all your suggestions, and I may give Bentley's idea a shot i not with them maybe I can find something else to use in their place in that recipe.