Colorado Lamb, it’s known worldwide for being an amazing taste experience. This recipe showcases the lamb, the rub, the charcoal flavor and a nice finish of Fire Salt honey.  It’s time to give Lamb its place on the dinner plate.

How To Make Lamb On The Big Green Egg

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Print Recipe Here: Spring Lamb Chops - BGE

Ingredients

Measure   Ingredient                                                    Prep Notes      

2 Racks        Lamb, Colorado                                      Fresh, Cut into Lollipops

2 Tbsp          Oil, Olive                                            

2-4 Tbsp       Game On Rub, 5280 Culinary                                 

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FIRE SALT HONEY RECIPE

2 Cups          Honey, Wildflower or Clover                                                                 

6 Tbsp          Fire Salt, 5280 Culinary                                          

3 Tbsp          Vinegar, Apple Cider

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Prep Directions:

• FIRE SALT HONEY PREP
  • In a small saucepan, add the honey, Fire Salt and vinegar
  • Bring to a boil, reduce to a simmer and simmer for 5-7 minutes
  • Remove from the heat and pour thru a fine mesh strainer/cheesecloth to remove the Fire Salt. Chef Tip – Leave unstrained and allow it to build even more heat
  • Cool completely and put into mason jars, seal and store in a cool, dark area
  • Once opened, use within 2 weeks

Cooking Notes:

• Be sure when prepping the lamb chops to remove the fat tail, this will help make the chops into more of a lollipop style. See video for cutting tips

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Cooking Directions:

• Preheat your Big Green Egg to 500 degrees and layer in some Apple wood cooing chunks for extra smoke flavor
  • Go easy on the wood, as this will continue to smoke during the whole cooking process and too much smoke will produce and acrid flavor. Light smoke is perfect
• Trim the lamb racks and cut into lamb chops/lollipops (see you tube video)
• Place the lamb chops onto a cookie sheet pan
• Lightly brush the chops (both sides) with olive oil and season to taste (both sides) with the Game On Rub
  • Keep the oil light to prevent any flare ups on the Big Green Egg
• Allow to sit for 20 minutes, this will help the rub start to soak into the lamb
• Remove the lamb chops from the cookie sheet and place onto the center of the Big Green Egg
• Sear for 1-2 minutes on the first side, then turn the chops and sear on the second side
• Once both sides are seared, pull the chops to the outside of the Egg
  • This will turn into an indirect heat source, perfect for finishing
• Finish the lamb chops to desired doneness, using the indirect ambient heat
  • We recommend medium doneness for the lamb chops (130 degrees internal temp)
• Remove the chops once cooked to desired doneness and rest for 2-3 minutes
• Drizzle with the Fire Salt Honey and serve with your choice of side
  • See below for side dish ideas

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Grills / Grill Gear Used:

• Big Green Egg, Large Available at select Ace Hardware Locations
• Thermometer, Digital, Instant Read Ace SKU - 6108419

Shopping List (Products Used):

• Game On Rub, 5280 Culinary Ace SKU - 8561987
• Fire Salt Rub, 5280 Culinary Ace SKU – 8561979
• Apple, Wood Chunks Ace SKU – 8379026
• Charcoal, Rockwood, Lump Ace SKU – 8400772
• Lighter, Looftlighter                     Ace SKU – 8205973
• Lamb, Colorado, Rack (7-8 bone) Fresh, Check local grocery store/market

Side Dish Ideas:

• Oven Roasted Potatoes / Garlic Mashed Potatoes
• Rice Pilaf
• Charred Brussels Sprouts
• Roasted Spring Vegetables
• Fire Salt Honey Roasted Carrots

For more tips, go to Tips.acehardawre.com

Published: 3/3/2020