How To Make Lamb On The Big Green Egg

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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

Print Recipe Here: Spring Lamb Chops - BGE


Measure   Ingredient                                                    Prep Notes      

2 Racks        Lamb, Colorado                                      Fresh, Cut into Lollipops

2 Tbsp          Oil, Olive                                            

2-4 Tbsp       Game On Rub, 5280 Culinary                                 


2 Cups          Honey, Wildflower or Clover                                                                 

6 Tbsp          Fire Salt, 5280 Culinary                                          

3 Tbsp          Vinegar, Apple Cider

Prep Directions:

    • 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

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

Grills / Grill Gear Used:

Shopping List (Products Used):

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

Published: 3/3/2020