Picked up a couple of packs of lamb loin chops (the ones that look like mini T-bone steaks).
How should I prep and cook them tomorrow? I have a Kamado Joe grill. I thought I’ve read they are best cooked hot and fast like a steak. I have a bottle of Kinder’s Prime Rib rub. Seems like it has spices that would go well with lamb. Should I just sprinkle some of that on before grilling? Would it be better to marinade them with the rub mix in some oil for awhile? Thanks.
by Slow_Investment_2211
5 Comments
I grill these all the time. I use Atkins Lamb Rub but the Kinders will be fine as well. You could marinate as you say, but I always like to add a bit of acid (maybe apple cider vinegar, balsamic or lemon juice). You can then use the marinade to baste occasionally. Otherwise, brush on some olive oil & be generous with your rub. Massage it in with your fingers and let it sit for 15-30 mins while your grill gets up to temp. I prefer grilling these indirect to internal 115-120 degrees and then reverse sear 1 minute on each side. Let ‘em rest for at least 10 minutes & enjoy!
Seems strange not to have the fat cap, never seem them without here in Aus.
I would set up for indirect, though being fat less probably mosty using the direct side. Keeping them as rare and as crispy as possible.
I would use nothing but salt for the prep and be sure to slice the (missing) fat to ensure they don’t curl up reducing the sear
Cook em like a steak! You can reverse sear if you like. I cooked these last week and just grilled on high heat (500+F) for about 5 min each side. That got most of them into the 130F range but a few thicker ones went back on for 2 more min. Rest and serve. I usually just put salt on them before I cook and sometimes finish w greek seasoning but the meat is very tasty w just salt and fire.
Keeping it simple….love it 👍
Has lamb come really come down in price this much? Delicious! Enjoy OP!