#Lamb loin chops traeger full#

#Lamb loin chops traeger full#

I like to serve it family style on a big platter of mashed potatoes with roasted carrots.įill large pot ½ full with warm water, season with salt and bring to boil. Continue to cook at 325 degrees for 2 1/2 hours or until the meat shreds easily with a fork. Once the chops are browned on both sides move them to the braising liquid and cover with a lid. Bring the liquid to a simmer and reduce to concentrate the flavor. Throw in some minced garlic and more fresh rosemary and cook for just a couple minutes then add the liquids: red wine, beef broth, and chicken stock (about a cup each). While the color is developing on the outside, place a dutch oven or roasting pan on the grill (you could do this step on the stove top).Īdd a little olive oil and butter to the dutch oven and sweat down onion just until it begins to brown. The cherry wood produces a sweet smoke that goes great with lamb.įirst the Chops go directly on the cooking grate for about 30 minutes. I’m cooking on my Memphis Wood Fire Grill running cherry pellets for flavor. Any grill can be used to cook this recipe just set it up for indirect cooking at 325 degrees. First brown the outside to develop flavor and then cook with a braising liquid to tenderize. Drizzle the outside of the chops with olive oil and apply a good coat of the seasonings to both sides. Lamb pairs well with fresh herbs and smoke I use a simple rub of fresh rosemary, minced garlic, Kosher salt, coarse ground black pepper, and fresh lemon zest to season the outside.

The shoulder has more connective tissue, so it needs time to break down which makes it perfect for a longer cook on the grill. Typically lamb is butchered into 3 primals: The forequarter (shoulder, neck and front legs,) hindquarter (back legs and hip area), and the loin (rib section).įor this recipe I’m using the shoulder cut into 1” thick chops. It has a rich flavor with a slight hint of sweetness from the pastures it grazes. Lamb is an excellent protein to prepare on the grill. With this recipe I smoke, grill and braise Lamb Shoulder Chops until they are fork tender and serve them with mashed potatoes and grill carrots.