Gotta try this I’ve never tried grilling lamb chops only pan seared. Looks delicious!! The other day I seen where a gentleman deep fried his lamb chops and I was blown away as I’ve never thought about deep frying lamb chops.
@@ShadaeMastersAstrology great. I reccomend cutting the chops a bit thicker, so you can get a proper sear and keep that lamb medium. And start off cooking them indirectly to release alot of that fat. Once thats done you can throw it on a very hot charcoal part, cooking hard and fast ( keeps the chop tender, nothing worse than a tough lamb chop). If you try doing that going direct I find you burn your spice rubs and fat before it renders, turning it quite often because you'll be dealing with a ton of flames from all the fat dripping in the coals. You get a lot of flame kick back from lamb fat as opposed to beef on an open flame so just be ready lol. Reccomend a Moroccan spice rub. Similar to cajun but still ver different In certain ways. Actually so interesting seeing how Americans bbq and how we braai ( our name for cooking on fire). Very very different ways of cooking but both very awesome
