Lamb Chops BGE


    • 4 Thick Lamb Chops
    • Olive Oil
    • 4 Cloves Garlic
    • Salt and pepper
    • 1 Lemon, for the Juice


    • Rub the lamb chops with a little live oil and season with salt and pepper. Peel and chop the garlic. Squeeze the lemon juice over the chops and refrigerate for 30 minutes.
    • Set the EGG for direct cooking (without the deflector) at 425°F.
    • Place the lamb chops on the cooking grid and allow them to brown, which should take about 6-8 minutes. Turn the chops over and cook until the outside is good and crusty, and the inside is a soft pink.
    • Take lamb chops off the grill at 120 degrees internal temp for rare, 125 for medium-rare, and 135 for medium.
    • Set the lamb aside to rest for 5 minutes before serving.