I started making home made charcoal and I think I have finally dialed in a set up that I like. That charcoal lights extremely fast and gets very hot! On the downside it burns faster than store bought lump.
Last night I grilled some lamb chops, pulled them off at the perfect temperature of medium well° and then basted in garlic and rosemary butter. I’ve made lamb chops with every recipe possible and nothing beats a hot sear and a buttery baste. A well done chop always does it for me over a rare or medium cooked one.
by AlarmingRate69
8 Comments
That’s very cool about the charcoal! I don’t like my lamb done that fully, but that’s a neat thing about food… we like what we like!
Cook what u like, but med rare is best for flavor, keep at it! Try marinating in balsamic and rosemary with salt n pepper, amazing! Doesn’t need much because they’re small
I usually eat my meat rare, but only chicken (all poultry obviously) and lam I prefer well done (when grilled). It’s a thing I picked up in Greece. (Salt, pepper, oregano and lemon)
I grill my lamb chops too but I prefer it medium. Either way those look fantastic
These look yummy! I’ve eaten lamb that was quite gamey and I would’ve wanted it to be cooked more but if the meat is really fresh I like it medium. I love the smokiness that charcoal brings to food
I only judge when it’s beef. Lamb is good no matter how you cook it so you do you
It all looks great, my mum is a massive fan of lamb chops cooked well done and of all the meats I’d say it tastes the least like metal cooked well done
as long as they are well done and not burnt hocky puck with bone