I don’t like lamb but Murray does, so I put some lamb chops on the BBQ for him! They are not a first-cut lamb chop but these have more meat per chop & are thick so he was a happy guy!
I made a quick spice rub & then put the lamb chops on the grill. I just looked in my spice drawer & put this together. Murray said it was delicious so we will have to take his word for it since I do not eat lamb….haha….but he said the spice rub was ‘blog worthy’ so here it is!
Murray does not like everything I cook..so we can trust him on this!
Here is the recipe
4 Lamb shoulder chops, or you can use any cut of lamb you prefer
vegetable oil & a pastry brush
*** if you have more chops then I did, increase the quantities of the spice rub because this was just enough for 4 chops
1 tsp paprika
1 tsp dry mustard powder
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp onion powder
- Turn the BBQ on so it pre-heats
- Get the oil & the pastry brush ready as you will use this outside at the BBQ
- To make the spice rub, combine the paprika, dry mustard powder, garlic powder, salt, onion powder & pepper together in a bowl & mix well
- Sprinkle the spice rub on both sides of the lamb chops & rub it in
- Put the chops on the BBQ & have the heat just below high…
- Sear the chops on the first side & turn them over when they release easily from the grill.
- Brush the side that was just on the grill with some oil
- When the second side is seared but not completely cooked, turn the lamb chops over so that the first side that was on the grill is now on the heat again…
- Taking the same pastry brush, brush some oil on the second side.
- Then turn the chops over again to cook the second side
- The oil sears it up nicely…..
- I did not put the oil on the chops before I started to cook them because I did not want the oil to burn before the chops would be cooked enough….they were thick. If your lamb chops are not thick, brush some oil on them right before putting them on the grill, after you have used the spice rub
- Just before removing the lamb chops from the grill I turn them on their side to cook the fat that is along the edges of the meat. I do not like the fat to be uncooked so I sear all visible fat….if there is too much fat on the chops I trim it first, but these just had a bit so I seared it
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