Looks wonderful, Beautiful grill, wish I had one, I do not, guess I will not cook this, thanks for making me hungry for something I can not cook! micky dees here I come. Thanks again !
These look incredibly delicious. I have made lamb in a hot cast-iron pan with a similar recipe. I would love to try the red pepper flakes but it seems like it would be very spicy, no?
I tried eating a lamb chop at Dover AFB, Delaware once while in the Air Force and I was passing through that base and after trying to eat them I saw that everyone else was throwing their meat away and after taking one bite I threw mine away also. After that I never got to try any again and now I live in Arkansas and they are hard to find since most people just eat beef and pork here. The chefs at the base I was stationed at in Southern California served great food and so did those in Tacoma, Washington and I ate at the dining facilities at those bases regularly and loved their food. The lamb chops you made look so delicious and I love that you tasted your food after cooking it and letting us see what it looks like. I guess that the chefs in Delaware just could not cook and that day they wasted plenty of meat.
I am Italian and “beasty” flavored meats as lamb, and wild boar are part of our culture and I can confirm that if you don’t season/marinate the lamb properly it wouldn’t be great to eat, also chicken if you just drop it in hot water and then eat it without seasoning it’s terrible but try it by grilling it in the bbq, add a rub and mop it with some siracha sauce, garlic, soy sauce, honey and lime while cooking and it will become something memorable. The only lamb that tastes good with just salt is the castrated lamb but that is something that you would find only in shepherd towns in Italy, it is tender, it is as sweet as candy and no wild unattractive flavor.
I remain unimpressed with this guy. Grilling Lamb Chops is not a secret nor rocket science. My personal feeling is PBS who btw is also behind America’s Test Kitchen and Cooks illustrated is the real source. Pretty clear he has a production crew and did he actually write the award winning cookbook? Or did he have a little help? His food is extremely basic and I’ve seen him blow several things such as over cooking food and misquoting when brisket goes into a stall. How about someone besides him tell you how good it is. Seen him grill steaks n then him toss them with sliced raw jalapeños. Ick. Live in Texas n trust me, no one here screws up good steaks like that.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
About to make this recipe a second time. No way to make it better! Grilling an artichoke with it. OMG!
Looks wonderful, Beautiful grill, wish I had one, I do not, guess I will not cook this, thanks for making me hungry for something I can not cook! micky dees here I come. Thanks again !
Did i miss where you share what temp you're grilling at? Hard to understand why grill temp is rarely shared.
What do you do with the lemon and garlic that was on the grill? is that only for the smell?
I love this guy.
Ditto
Love your videos - more please!!
Hi Steve, where did you get the wooden grill scraper?
several different styles on amazon...
What temp is the grill!????
I'm guessing dome temp about 500-600ºf
@@KomodoKamadoGrills I would guess between 4-500...going to try this on Thanksgiving...hopefully goes well...
These look incredibly delicious. I have made lamb in a hot cast-iron pan with a similar recipe. I would love to try the red pepper flakes but it seems like it would be very spicy, no?
Pepper flakes come in many different levels of heat.
made them for my friends. They loved them. Not too spicy...
Where is the written recipe?
Will they still be okay if i leave the red pepper flakes out?
Of course!
Great!
What is the temperature that you are using?
500-600ºf is fine for grilling
I tried eating a lamb chop at Dover AFB, Delaware once while in the Air Force and I was passing through that base and after trying to eat them I saw that everyone else was throwing their meat away and after taking one bite I threw mine away also. After that I never got to try any again and now I live in Arkansas and they are hard to find since most people just eat beef and pork here. The chefs at the base I was stationed at in Southern California served great food and so did those in Tacoma, Washington and I ate at the dining facilities at those bases regularly and loved their food.
The lamb chops you made look so delicious and I love that you tasted your food after cooking it and letting us see what it looks like. I guess that the chefs in Delaware just could not cook and that day they wasted plenty of meat.
I am Italian and “beasty” flavored meats as lamb, and wild boar are part of our culture and I can confirm that if you don’t season/marinate the lamb properly it wouldn’t be great to eat, also chicken if you just drop it in hot water and then eat it without seasoning it’s terrible but try it by grilling it in the bbq, add a rub and mop it with some siracha sauce, garlic, soy sauce, honey and lime while cooking and it will become something memorable.
The only lamb that tastes good with just salt is the castrated lamb but that is something that you would find only in shepherd towns in Italy, it is tender, it is as sweet as candy and no wild unattractive flavor.
Rosemary in spanish is called Romero lol
Too much spices. But I love that grill!
There is nothing like too much spice. Only incorrect portioning. This however is good.
@@dont_talk2me for your pallet is correct, for my too much!
@@michaelovrutsky5927 very true sir. Taste is a subjective thing.
I remain unimpressed with this guy. Grilling Lamb Chops is not a secret nor rocket science. My personal feeling is PBS who btw is also behind America’s Test Kitchen and Cooks illustrated is the real source. Pretty clear he has a production crew and did he actually write the award winning cookbook? Or did he have a little help?
His food is extremely basic and I’ve seen him blow several things such as over cooking food and misquoting when brisket goes into a stall. How about someone besides him tell you how good it is. Seen him grill steaks n then him toss them with sliced raw jalapeños. Ick. Live in Texas n trust me, no one here screws up good steaks like that.