Grilled Lamb Chops are the best if you love lamb the way we do. We made them even better with Raider Red’s prime lamb loin chops on our Green Mountain Grill. They were extra tender and juicy because Raider Red ages them for 21 days, then marinated overnight with an herb and wine marinade. Easy, because you can do all the preliminaries the day/night before. All with a “Kiss of Smoke” with Green Mountain Premium Gold Blend BBQ Pellets.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smokerbut sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 10 minutes, plus marinade time
Cook Time: 25 minutes at 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Premium Gold Blend BBQ Pellets

Ingredients: Grilled Lamb Chops

• 2 ¼ lbs. lamb loin chops
• Green Mountain Grills Wild Game Seasoning

Ingredients: Marinade

• 2 cups Blush wine
• ½ cup fresh minced garlic
• ¼ cup fresh minced Rosemary
• ¼ cup fresh minced chives
• ¼ cup fresh minced basil

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Grilled Lamb Chops

Generously sprinkle both sides of chops with your Green Mountain Seasoning.
Mix in marinade ingredients in a large freezer bag and place chops in marinade. Seal bag and marinate at least 4 hours or overnight.

Preheat the Grill Grates to a screaming 400* (205c) and place your chops directly onto them. We grilled these for 25 minutes giving them a quarter turn around 6 minutes. Then at 12 minutes give them a flip, and with a quarter after 6 minutes.

When the meat reaches an internal temperature around 130* (54c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for lamb is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer  for checking meat temps. This will be Rare to Medium Rare…

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

heck Out Our Cookbooks
They are “How To BBQ Picture Books

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