Amazingly Tender & Juicy Grilled Lamb Chops
Вставка
- Опубліковано 15 вер 2024
- In this episode, I will show you how to grill lamb chops. This Greek-inspired dish is absolutely delicious and loaded with tenderness and flavor. It is easy to do: marinate for 24 hours, then sear the lamb chops at about 600 degrees for around 3-4 minutes on each side until you get a perfect caramelized crust and a bit of char. They come out super juicy and moist!
The key to getting the perfect grilled lamb chops is to cut them into double chops, because they’re thicker to grill them perfect medium rare with a great crust. I couldn’t wait to take a bite!
#Grilling #Lamb #BBQ
See recipe here:
www.fogocharco...
Video shot and edited by Juan Diaz - juandiazfilmmak...
------------------------------------------------------------------
If you’re looking to start cooking, have FOGO CHARCOAL delivered directly to your backyard! bit.ly/FogoChar... - free shipping on all orders over $35!
Let us keep you posted and follow FOGO Charcoal to get in on recipes for good experiences:
Instagram: / fogocharcoal
Facebook: / fogocharcoal
Ingredients
Fogo Premium Charcoal, the first ingredient. Light with FOGOstarters
1 Whole rack of lamb cut into double chops
The key to getting the perfect grilled lamb chops is to cut them into double chops because they’re thicker to grill them perfect medium rare with a great crust. I couldn’t wait to take a bite!
For the marinade:
1/4 cup olive oil,
1 TBS salt,
1 TBS pepper
Lemon zest of a whole lemon,
4 garlic cloves finely minced,
1 TBS Thyme finely chopped
1 TBS Rosemary finely chopped
Instructions
Mix the olive oil, salt, pepper, lemon zest, garlic cloves, thyme and rosemary in a dish where you can marinade the lamb chops.
Marinade the lamb chops, you can also place slices of lemon in the dish beside the lamb chops. Refrigerate from 1hr up to 24 hrs, depending on the time you have available. If you can do it for 24 hours, it’ll help the meat absorb the flavor more.
Once you are ready to grill, light the FOGO. In this case, we are using the black bag of FOGO premium charcoal because it quickly lights and gets to searing temperatures.
Once your grill has reached a temperature of about 600 degrees Fahrenheit, sear the lamb chops for about 3-4 minutes on each side until I get a perfect caramelized crust and a bit of char.
The lamb chops came out fantastic, very tender and very juicy, with a killer caramelized crust and a bit of charring. I made sure that the fire was at medium heat, not having high flames and keeping them under control. I closed the bottom vent, that way I didn’t burn the lamb chops too much but you do get a nice crust caramelized, and on the inside, it is incredibly juicy.
A note about safety. Always make sure to burp your grill to prevent any flashbacks. A flashback is caused when a fire has been starved of oxygen and you open to grill too quickly a rush of oxygen will create a huge flash of fire. To burp the grill, open it slowly 1-2 inches for about 15 seconds, if possible as you see I do in the video, I opened it with the tongs. And do not stand in front of the grill. Always keep a fire extinguisher close, and also try to get into the habit of using heatproof gloves!
Try the lamb chops at home. Let me know how you like it! Sound off in the comments below!
I love lamb chops. Great Recipe, looked amazing !
Thank you! Thanks for stopping by!
Really underrated channel ! Love the videos
awesome video! those chops look so delicious.
grab one or two haha! Thanks for stopping by
Hermoso vídeo. Sebastian Bendiciones
Thank you!
Wow looks so juicy and yummy
Good luck on your channel, you seem like a super nice guy. Something helpful to the home cook would be how you set up your grill, and the internal temp of the meat when you pull it. Wishing you all the best.
Hi! Thanks for stopping by! I always mention the grill temp, and if indirect or direct and most of the time the internal temperature of the meat. The thing with lamb chops is they are so small, when you sear them for a few minutes on each side, they are basically fully cooked, no need to take temp, just cook it to the amount of crust you like.
135 F is nice medium rare.
Great video dub! Keep it up 👍🏻
Food aside, GREAT camera work.
Food aside 😱
Love this video, keep making more like this!
Another one coming up on Sunday! Smoked Lamb Shanks! :)
@@FOGOcharcoal
Sounds good
Hi guys! Thanks for watching! Would love to hear what else you'd like to see in the upcoming weeks!
1. I want to see you partner up with Chef Eric Gephart.
2. Do some Elotes! Estilo Fogo Life!!
that's a good idea! Need to explore doing Elotes de la Calle haha
@@FOGOcharcoal si si! Still waiting. 😬
Wow
Es impresionante como se ve la música los efectos.
me alegra que te gusta! :)
Hola Fogo me gustan los embutidos alemanes y la tecnología de la carne de ellos
I want to see Elotes on the grill. 😁
you got it!
@@FOGOcharcoal where's my Elotes 🌽 video at hermano?
Looks delicious...
Hi great video! Any idea why my lamb chop is always tough even though it's cooked medium rare? I have been using lamb shoulder and grill them in a pan using medium heat. Any way to tenderize it?
hmm I don't know. Try to buy it from a butcher and as fresh as possible.
I heard using yogurt as a marinade tenderizing it but I haven't tried it myself
@@ilovenoodles7483 Thanks! Will try it
Bro you burnet the lamb chop
Hey, what's a little char among friends?
Wth is that marinated in looks great
Why don’t you just tell the recipe here on youtube and not send us to other websites.
Come one man.
Ikr
Where are the ingredients? They aren’t in the description am i missing something?🥺
What kind of lighter is that you use to light the coals?
Sharyn Denice fire one
Your not suppose to throw lamb chops like that right over the hot flame. They are too small of portions your going to burn them. Better to grill them with very little flame and grill them slower
Look how the bone broke off because you over flamed them
Thank you Mike, I'll make a note of that!
very sorry, dear chef, but the chops are grey / brown in color after cut, meaning they are very overcooked >> correct color: rose' - me: French rest owner for over 20 years...
No worries, don't be sorry.....
This is a bad way to cook lamb. Flame just burns the top and the inside is still uncooked. Best is to put it on red charcoal with no flames.
Not true. Actually his lamb to me, it might be only because of the lighting, looked a tiny bit overcooked to my taste. I like it pinker. You can cook them the way you said it to about 115 F and then move them over to hot charcoal. It doesn't matter if there are flames, just not ok if the chops catch on fire, at this point you are only charring them and bringing the inside temp of the meat to about 130-140.
Your right, all he did was burn the shit out of the outside of the lamb chops lol this is not the correct way. Better to have a lower heat and have them grill slowly.
Brazilian picanha!
Ya that’s dry
Salem... brother, that is dry and definitely not medium rare
Overcooked. Need at least some pink in there....
bigfly44
Better to eat it raw actually
@@allysuckblackisback7746 I do prefer it rare....
bigfly44
It go extinct
I thought the same. I like it pinker
Not human !
Man its dry shit .
No, it's lamb......Sorry you didn't like it. It happens sometimes.
That’s dry and raw
No explanation ???? 👎🏻
Manuel Rodriguez
Hahahaha I told him to do that just to annoy you