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OfflinegeokillsA
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Rack o' Lamb Chops - Oven Vs BBQ * 4
    #28086329 - 12/06/22 05:39 PM (1 year, 1 month ago)

Ok, so this isn't really a versus situation.  I've been pickin' up rack o' lambs from Costco at the low low price of $10-ish per pound... and I don't treat it as a rack, I split it into chops, season up, and head for the heat.


   


In my book, if the meat is fresh and amazing, you generally don't need to do too much to it.  Lamb rib chops have a very nice layer of fat surrounding them, that nourishes the meat with flavor and juiciness all of its own.  Frankly, you can rock a fresh lamb chop with simply salt and call it a day.  For my purposes, I generally like to adjunct just a bit and season with the following...

  • Olive oil
  • Thyme
  • Rosemary
  • Garlic
  • Salt & Pepper


Now I've tended toward the BBQ on these sessions, because I just love the way the edges brown up and you get those little crispy bites that explode with fatty epic-ness all around the fringes of the chop.  But I will say, the BBQ is harder to control, between hot spots and flareups, you run the real risk of getting some overdone meatsicles (sadly, this has indeed happened to me).


     


So it being getting pert near winter time temp's here in never-blizzardly Southern California, my soft southern ass still didn't want to hit up the BBQ a few nights ago.  Yet, I had this rack that needed some love, and so I opted to try my hand at oven roasted chops.

Same basic seasoning as indicated above, although I believe I added a splash of soy sauce on this set.

Laid out on parchment paper and thrown into an oven at 450*F.

(I even cut up some zucchini to throw in the mix and soak up some of them juices for extra flavoraid! :yesnod:

       


After a mere 10 minutes or so, they were already approaching their pull temp (135*F), but didn't have that crispy amazingness going on that I've always appreciated from the flame grilled chops I'd heretofore enjoyed.  So I fired up the broiler and let 'em have it for an extra minute or two to add some color and texture to the surface of the meat.


     


Not disappointed with the end result! :rockon:

       



And if y'all be curious about them sides... I cut up some fresh cucumber and tossed it into a Greek Tzatziki style yogurt mix (essentially strained yogurt with dill/salt/garlic); and them taters were li'l golden rounds with some chopped spinach, garlic, dry powdered cheese, truffle seasoning and white truffle oil, butter and creme fraiche to cream it up.

     

Side note: You can use mascarpone, sour cream and/or heavy cream instead of creme fraiche as a reasonable substitute.


All in all, I'm not gonna say there's a definitive winner between oven vs bbq.  They're both delicious when prepared with attention to detail.  The oven prep however, was much easier with regard to achieving uniform doneness across all of the chops.  Nevertheless, it did lack just a touch in that smokey crispy edge amazingness that the raw flame kisses achieve on the BBQ.

Any other lamb fans around here?  What's your spin on it?


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OfflineLand TroutM
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Re: Rack o' Lamb Chops - Oven Vs BBQ [Re: geokills] * 3
    #28086360 - 12/06/22 06:00 PM (1 year, 1 month ago)

We fucking love lamb.  We raised five this summer and just got them back from the butcher.  Got over 50 quarts of stock from the bones and canned a bunch of the stew meat and legs.  The rest is in the freezer.
Those chop bones make an awesome stock.  We soak/boil them in the stock pot and just set it in the wood stove for a couple days.  I don’t know if it’s the pre cooking of the bones or what, but the stock comes out with this milky color and it’s great as is for ramen.  But the dankest thing you can do with that milky chop stick is a cream of mushroom soup.
Make me CUM BIG!!!


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Offlinepugster
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Re: Rack o' Lamb Chops - Oven Vs BBQ [Re: Land Trout]
    #28088333 - 12/08/22 08:49 AM (1 year, 1 month ago)

exactly the same as i treat decent lamb (salt/pepper/rosemary/garlic ) is all it needs, i just keep a spray bottle of water when cooking on the barbecue to try and control flareups.


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InvisibleYeatster
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Re: Rack o' Lamb Chops - Oven Vs BBQ [Re: geokills] * 1
    #28099759 - 12/15/22 11:22 PM (1 year, 1 month ago)

I made a rack a cpl weeks ago. Room temp marinated cpl hrs...rosemary & garlic. then grilled the whole rack. Slathered some Dijon and rolled in buttered panko.  Then in the oven to brown. Wish I took some pics


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InvisibleGabbaDjS
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Re: Rack o' Lamb Chops - Oven Vs BBQ [Re: geokills]
    #28102205 - 12/17/22 02:48 PM (1 year, 1 month ago)

I find that the best way to cook lamb is to season it just enough so that you can no longer taste the lamb.


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OfflineLand TroutM
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Re: Rack o' Lamb Chops - Oven Vs BBQ [Re: GabbaDj]
    #28102322 - 12/17/22 04:16 PM (1 year, 1 month ago)

If you can find neck slices you absolutely need to try them.  I swear it’s the best cut off the animal.  We typically did it in the slow cooker all day with a quart of tomatoes and your general tomatoe sauce seasoning like a ragù bolognese, but last time I was n a rush and only had it in for an hour or so and it came out more like a steak, and holy cow, the bites were so good.


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OfflineLogicaL ChaosM
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Re: Rack o' Lamb Chops - Oven Vs BBQ [Re: geokills]
    #28108429 - 12/22/22 09:48 AM (1 year, 1 month ago)

Damn, that looks so damn fine! Nicely done Geo :awesome:

I havent had them compared but i would guess BBQ is better.


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Offlinejerrymor
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Re: Rack o' Lamb Chops - Oven Vs BBQ [Re: geokills] * 1
    #28153218 - 01/23/23 05:44 AM (1 year, 5 days ago)

Quote:

geokills said:
Ok, so this isn't really a versus situation.  I've been pickin' up rack o' lambs from Costco at the low low price of $10-ish per pound... and I don't treat it as a rack, I split it into chops, season up, and head for the heat.


   


In my book, if the meat is fresh and amazing, you generally don't need to do too much to it.  Lamb rib chops have a very nice layer of fat surrounding them, that nourishes the meat with flavor and juiciness all of its own.  Frankly, you can rock a fresh lamb chop with simply salt and call it a day.  For my purposes, I generally like to adjunct just a bit and season with the following...

  • Olive oil
  • Thyme
  • Rosemary
  • Garlic
  • Salt & Pepper


Now I've tended toward the BBQ on these sessions, because I just love the way the edges brown up and you get those little crispy bites that explode with fatty epic-ness all around the fringes of the chop.  But I will say, the BBQ is harder to control, between hot spots and flareups, you run the real risk of getting some overdone meatsicles (sadly, this has indeed happened to me).


     


So it being getting pert near winter time temp's here in never-blizzardly Southern California, my soft southern ass still didn't want to hit up the BBQ a few nights ago.  Yet, I had this rack that needed some love, and so I opted to try my hand at oven roasted chops.

Same basic seasoning as indicated above, although I believe I added a splash of soy sauce on this set.

Laid out on parchment paper and thrown into an oven at 450*F.

(I even cut up some zucchini to throw in the mix and soak up some of them juices for extra flavoraid! :yesnod:

       


After a mere 10 minutes or so, they were already approaching their pull temp (135*F), but didn't have that crispy amazingness going on that I've always appreciated from the flame grilled chops I'd heretofore enjoyed.  So I fired up the broiler and let 'em have it for an extra minute or two to add some color and texture to the surface of the meat.


     


Not disappointed with the end result! :rockon:

       



And if y'all be curious about them sides... I cut up some fresh cucumber and tossed it into a Greek Tzatziki style yogurt mix (essentially strained yogurt with dill/salt/garlic); and them taters were li'l golden rounds with some chopped spinach, garlic, dry powdered cheese, truffle seasoning and white truffle oil, butter and creme fraiche to cream it up.

     

Side note: You can use mascarpone, sour cream and/or heavy cream instead of creme fraiche as a reasonable substitute.


All in all, I'm not gonna say there's a definitive winner between oven vs bbq.  They're both delicious when prepared with attention to detail.  The oven prep however, was much easier with regard to achieving uniform doneness across all of the chops.  Nevertheless, it did lack just a touch in that smokey crispy edge amazingness that the raw flame kisses achieve on the BBQ.

Any other lamb fans around here?  What's your spin on it?



That looks fantastic!
One of my favorite meals ever


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