Source Author: Lynn Joseph, “Girly Egg”
Lamb chops are usually reserved for a special occasion. However, I say, “Tuesday” can be that special occasion! What better way to wow your guests! They will be mesmerized by the smoke of your Big Green Egg, so why not add a bonus attraction and cook those chops on a salt block? Using a salt block adds a gentle briny taste that enhances the flavor of the meat and wows your guests all at the same time! REMEMBER: It’s a SALT block…. so no need to add extra salt when cooking!
- Set the EGG for indirect cooking with convEGGtor (legs up) to 200°F/93°C. Add salt block. Heat for 20 minutes. Raise the temperature to 350°F/177°C for 20 minutes. Raise the temperature to 450°F/232°C (final cooking temperature) for 20 minutes (for a grand total of 60 minutes).
- Remove lamb from package and pat dry. Cut into individual chops if using a rack of lamb chops. Rub both sides of lamb chop with smashed garlic clove. Brush both sides of lamb chop lightly with grapeseed oil (or other high temp oil)
- Place lamb chop on the salt block and cook 4-5 minutes per side until the internal temp reaches 140°F/60°C. Remove from grill, cover loosely with foil and rest for 10 minutes before carving. The lamb chop will continue to cook to 145°F/63°C during the rest.
- Drizzle mint sauce over lamb.
- Tips: The time in this recipe to preheat the salt block is an estimate. The thicker the salt block, the longer it will take to preheat. For best taste results, lamb should be served medium rare (dark pink) to medium (light pink). 145 °F (medium rare) or 160 °F (medium)
- Servings: 8
Mint Sauce Instructions
- Place all ingredients into a food processor and pulse until mint leaves are chopped (not pureed!). Add lemon juice and set aside in the refrigerator until ready to use; bring to room temperature or warm slightly and mix well prior to use.