Recipe Source: Original
I recently bought a new set of accessories for my Big Green Egg smoker that promises to expand both it's capacity and versatility – the adjustable rig, spider, and sliding grids from the Ceramic Grill Store. This setup, among other things, allows you to cook at different heights in the Egg. By moving the meat closer to the coals (which burn at over 1200 degrees), you can quickly sear a piece of meat, and then move it farther away, with the Egg still set at the same dome temperature, to roast the meat to your desired doneness. For my first cook with this setup, I decided to try something with a glaze, since that would need to be finished at a lower temperature to set the glaze. I had some lamb chops in the fridge that I hadn't gotten around to using yet, and set out to test out my new toys.
For the glaze, I went with something simple, similar to one that I used on some pork chops a few months ago. I like the match of lemon with lamb, so I used lemon juice instead of the orange juice I used with the pork. I also used fresh garlic instead of the garlic powder I had used the previous time. I also made more of the glaze than I needed to brush on while cooking, so I could drizzle some over the finished chops on the plate.
I really liked the new setup for cooking. It was really convenient to change the level of cooking, rather than having to pull the food out and wait for the temperature to drop after searing. By being able to keep the overall temperature of the cooker lower, I also used a lot less charcoal during my cook. I was a little concerned about the glaze burning, but having the meat much further away from the fire than the standard setup in the Egg made that a non-issue. We liked the way the meat came out. I got a nice sear on the outside cooking low over the flame, and finishing high in the dome let the glaze set up without overcooking the meat. The glaze matched pretty well with the lamb. You could taste all the flavors, but none were overpowering, and it didn't add too much sweetness. I'm going to try the glaze again as a sauce for chicken wings at a party this weekend.
Lamb Chops with Honey-Lemon Glaze (Serves 2. Approx. Cost Per Serving Not Available)
Equipment Required
- Big Green Egg or other grill
- Adjustable rig (optional)
- Long grilling tongs
- Grill brush
4 lamb shoulder chops
Several sprigs fresh thyme, chopped
Sea salt
Fearless Greek Rub (Note: This will make more than you need. Save the rest for use on lamb, chicken, or turkey. It works great on all of them)
3 tablespoons kosher salt
3 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried thyme
Honey-Lemon Glaze
1/2 cup honey
1/4 cup lemon juice
1 serrano chili, finely minced
3 garlic cloves, finely minced
- Combine the ingredients for the honey-lemon glaze in a bowl, and whisk to combine thoroughly.
- Apply the Fearless Greek Rub to all sides of the chops. You can apply it up to two hours before cooking, if desired.
- Prepare your grill for cooking. In my large Big Green Egg, I set up for direct cooking at a dome temperature of 400 degrees Fahrenheit. I put in my adjustable rig and spider to cook at multiple levels. Note that if you don't have an adjustable rig, or if you're cooking on another type of grill, begin by setting up at the highest possible temperature to sear. Then pull the meat out, lower the temperature to 400 degrees, and put the meat back in to set the glaze.
- Using a grid on the spider close to the coals, sear the chops for 60-90 seconds per side.
- Move the chops to a grid on the highest level of the adjustable rig. Brush both sides of the chops with the glaze, close the lid, and allow to cook for 2-3 minutes. Apply another coat of glaze, flip the chops, and let cook for another 2 minutes. This should give you medium-rare chops. Adjust timing for your preference.
- Remove the chops from the grill. Put on a platter, pour the remaining glaze over the chops, and sprinkle with the fresh thyme and sea salt.