Ever since I discovered Armenian style BBQ(which is really a form of grilling), it’s been my go-to method of cooking lamb loin chops. You can read more about the method HERE, which includes details on seasoning etc.
We had 4 racks in the chest freezer from a Costco run a while back, so I pulled out one of the larger ones, let it thaw, and then cut it up into single portions. I prefer this method than cooking the rack whole, as there’s more meat surface to season, and each chop is cooked individually.
Chops were first dipped in lemon juice, then seasoned on both sides:
First started cooking indirect on the kettle:
After the first flip:
Now time to cook direct:
Turned the chops bone side towards the fire to cook down some of the fat:
Just before I pulled them:
Hot off the grill:
Plated, with some rice.
Chops were delicious!
Thanks for lookin'!
We had 4 racks in the chest freezer from a Costco run a while back, so I pulled out one of the larger ones, let it thaw, and then cut it up into single portions. I prefer this method than cooking the rack whole, as there’s more meat surface to season, and each chop is cooked individually.
Chops were first dipped in lemon juice, then seasoned on both sides:
First started cooking indirect on the kettle:
After the first flip:
Now time to cook direct:
Turned the chops bone side towards the fire to cook down some of the fat:
Just before I pulled them:
Hot off the grill:
Plated, with some rice.
Chops were delicious!
Thanks for lookin'!