Grilled Lamb Chops - Weber and Ceramic

I know this video is going to be on how to make my lamb chops when it gets started these are the lamb chops that I get these are New Zealand lamb chops I get them from Sam's Club so if you get some other type I'm not responsible for how they turn out what I got right here is almost two pounds there's about 16 bones usually it's 1618 bones and the package sometimes they sell half packages that are about half the price maybe 10 to 12 bucks maybe 13 so this recipe you're going to need two of those so what you do is you get your lamb chops you take them out the package and you want to slice them into individual bone slices so you should have about 18 16 slices when it's all done you want to get you a bowl one of these type bows here to make your marinade and with the marinade you want to put your stuff in this marinate for 24 hours then put in the refrigerator and you're going to have the perfect blend of we've got extra virgin olive oil I got the song about stomach vinegar I got some Montreal steak seasoning we got some basil leaf we got roasted garlic garlic and herb and we got some Lowrie season this off I have a marinate video that I did earlier but what I'll do in the description I'll tell you the quantities of this I'll give you some houses teaspoons tablespoons or whatever in the description but if you saw my other video you'll know but this container here will put just enough balsamic vinegar to coat the bottom of the bowl or the container will get a small bowl of this extra virgin olive oil then we'll go heavy on the Montreal steak seasoning will go heavy on the basil will go light on the garlic herb and will go light on the season it's off again I'll put some quantities in this video but once we get it together put everything in the container put in a refrigerator we'll wait 24 hours and then we'll be ready to put these on a grill so here I got my lamb chops in the marinade their beef are refrigerated and Africa - some of it is solidified because of the oil so what we need to do is let it sit out for a bit maybe about an hour half hour hour that it break down some and then we'll just twirl it to get all the marinade on it we can do this actually while we were getting our fire ready I'll show you how to make this on both a kimono grill which is ceramic and also the Weber so everyone have a chance to get some of this lamb chops all right so I'm just not getting started getting a fire together for my vision group just got it on it just got the fire started so the temperature is not up there yet will we just to show you what I'm doing I got my got my coals they burning down there and I got this this rack it's two levels here we're gonna cook on the top level we're gonna get this temperature up to about 400 420 400-500 degrees probably by 450 would be a good number and we're gonna cook on the top level okay basically it's not an indirect cook but it's similar to indirect because it's higher but we're not going to have a plate setter underneath and what we're gonna do here we gonna put the lamb chops on for about six minutes no sorry we're gonna put it on for eight minutes and then we're gonna flip up and we're gonna do eight more minutes and when you first put these on you're going to get some flare-ups because of that oil that we got a marinade in there so usually when the fire is there hot I'm not even able to get all the lamb chops on there even though the grill is physically capable of it by the time I get about half of them on there the fire is flaming up so I want to go ahead and close the lid so it don't burn up so for those lamb chops that I told you with 16 to 18 bones probably gonna be using two cooks for this so again you'll put it on for about eight minutes flip it do eight minutes and then after that you can look at them see if you if they're down to your liking or you can take them off a lot of people that should be good enough and I like my stuff we are doing so some of them I'll take off some of them I'll keep on a little longer but that's the simple way for this vision grill or the form a version of biggering it sorry smoking and got in my my mouth so that'll be it I'll show you how to do it on a regular weber grill all right now I got here my weber grill this is my 19 year old girl well they got into year 2000 when I got my first house and it's still here I'm gonna go ahead and put some charcoal in here I'm gonna put the charcoal on west side of the grill what we're gonna do here the way we're gonna cook these lamb chops we're going to serum on both sides I mean we gonna put the meat right over the hot coals then we gonna put them on the other side of the grill and they don't cook for indirect heating this is how I first learned how to make the lamb chops so I'm not really sure what the temperature is going to be I may put a thermometer right here just a measure but I don't know I may not I'm going to be using this regular old Kingsford Charcoal the original I still got this from years ago so I need to use it up hadn't been using this grill for a while so we'll see how it turned out alright so here's my little setup here I've got mature coals on one side I think I've mentioned this another video before but I don't use lighter fluid I don't think it's healthy for you so when I got here I got a paper towel soaked with some vegetable oil or olive oil or whatever and now I'm just gonna go ahead and light it and what I did I just put it on top of my clothes put a couple coals on top and we're just go ahead and let it let it light up I don't think you guys need to know how to light a fire but I just wanted to show you my alternate method to lighter fluid this is a cleaner method and it should make your food a little bit more better so go ahead and get this heated up I'm gonna get it real hot again at this moment I don't know what the temperatures gonna be I just gonna let them close get ha and then we'll go from there again when I first started this I didn't use I didn't use thermometers or nothing like this so I just went by how it looked so we gonna give that these coals get I guess red hot white hot whatever you want to call it the dam will be ready to sear all right see y'all later sorry about I'm not to go on here and put these lamb chops on the river I got a temper I did put a thermometer in here I got a temperature of 350 on the indirect side so I'm guessing the direct side it's probably about 450 or so or 400 450 go ahead and put the lamb chops on put them on for about five minutes and then I split them over all right so I got a couple of these they look like they might be a little bit overcooked on the outside I had a lot of fire but I had them on five minutes on each side and now I just put them to the indirect side imma let them go for about five more minutes and then we're checking all right so I'm visioning grill I got it around 400 degrees we're gonna go ahead and put it on that top rack and let him go for eight minutes all right so it's been about eight minutes I'm gonna go ahead and flip these lamb chops over give it another eight minutes should be done all right so now I just flip them again these times our rule of thumb so maybe a minute or two before those times what's called going here to check them out it's not an exact science but you can probably tell by feel or by look so I'm about to go in here finish these up eight moments so it's been eight minutes and like I say you got a ladies by feel I'm gonna take about half of these off talking about oh yeah I'm gonna think about half it over half of these off I'll leave the other ones all for another like to take about two three minutes then I should be done

Channel: kinteseay

Views: 11,722

Keywords: grilled, lamb chops, lamb, weber, ceramic, vision, bge, big green egg, kamado, bbq, recipe, rack, ribs, charcoal, new zealand, marinade, cook, grill, smoker

Id: SzTbL9TcMzk

Length: 10min 21sec (621 seconds)

Published: Sat May 18 2019