How to Grill Lamb Chops Perfectly. Reverse Seared Lamb Chops using Cold Grate Technique

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We show you how to perfectly reverse sear lamb chops using our cold grate technique. Make the perfect lamb "lollipops" with a nicely seared crust on the outside and wall to wall rare/medium rare/medium interior. The garlic, rosemary, and black pepper used in the recipe are real palate pleasers. This is a gotta try recipe.
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Опубликовано:

23 июл 2024

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Комментарии : 216

@BadBeastBarbecue 7 лет назад

That looks good fellas, I was kinda worried about the chops getting burned as high as the fire was, but it looks like it worked out well. Interesting technique.

@SnSGrills 7 лет назад

Thanks Daryl! The flames aren't a problem as long as it's not the meat itself that's burning. Most times when you see flames the meat is actually on fire because the hot grate has caused the fat on the meat to combust. By trimming the fat and using the cold grate technique we get a lot of great high heat sear action without flame-ups that are damaging to the surface of the meat.

@ianfong1000 6 лет назад

Were the herbs burnt? That was my concern

@oskarvonreuenthal7732 5 лет назад

I was wondering about this as well. In the last shots I see some green which suggests some of the rosemary was spared but I can't imagine there wasn't significant burning given the high intensity flame.

@carterhall3877 5 лет назад

Adrenaline Barbecue Company about how long does the indirect portion take to get to 115? Looks great!

@brianshenk6912 2 года назад

@@carterhall3877 about 30 minutes

@sans6919 3 года назад

Those are some of the best looking Lamb chops i have ever seen. The red color with the perfect amount of black. DAMN!!

@robertwright4220 2 года назад

Those are visually some of the most impressive chops I have ever seen!

@Aeon1019 5 лет назад

Tried this recipe for PASSOVER LAMB, and it was *A HIT* Easy, Simple ingredients and SPOT ON! Thank you and Shalom!

@GiantSFaithfuL 2 года назад

About to do that tonight!!! Shalom!

@richardgoldstein9423 3 года назад

I’ve done this twice now. Followed the procedure step by step. The first time was simply great. The second time was “other-worldly”! Thank you guys!

@g33m007 4 года назад

3+ years Later... I was able to execute this technique/recipe for a fantastic finish. The lamb chop dish was a hit; everyone loves it! Thanks for the great video!

@allmopars 5 лет назад

Awesome video, love it. A couple that cooks together stay together. Quickest way to a mans heart is threw his stomach. Congrats guys!

@llamawizard 7 лет назад

WOW!!! Totally nailed lamb chops! I can't wait to try this!

@SnSGrills 7 лет назад

Thank you! Yes try this, you'll love it!

@AC_0039 4 года назад

Used this method now for multiple pieces of lamb on my traeger. Your video has been a great help, thanks

@wataboutya9310 4 года назад

Really enjoyed this video. I absolutely love lamb chops and have grilled them for many years but never like that. Will definitely have a go at this!

@HappyEatin 5 лет назад

I have a similar recipe, and saw yours posted here. Good work!!! I love lamb this way!

@nickneforos796 7 лет назад

This slow and sear is awesome. I own two of them for my kettles and will be buying another for kettle #3.

@josht138 7 лет назад

Great job, gentlemen! Cracked lid is a great tip! Dave's grillmaster confidence shines in these vids.

@SnSGrills 7 лет назад

Thanks Josh, much appreciated!

@owiz9212 7 лет назад

Excellent job, gentlemen!! Those lamb chops were done to perfection!!

@Gquebbqco 7 лет назад

The shots of the fire coming up around the chops is fantastic! Perfectly cooked! I bet those were delicious!! Nice job guys!

@SnSGrills 7 лет назад

Thanks Jason! It's pretty cool how the fire sears without burning when you trim the meat properly and use the cold grate method.

@iriawilliford1696 3 года назад

@@SnSGrills bvb aq

@jt4145 7 лет назад

thankyou both so much for the inspiration and humor.....rack of lamb as we call it here in New Zealand is our favourite cut to cook!! I certainley will try the the reverse searing technique as well as the cold grate!! love your work!! thankyou :)

@ericousleyjr9119 7 лет назад

Excellent video guys. Lamb looks exceptional.

@mangravy2000 3 года назад

The benefit of the cold grate method is you don't get chard burnt pieces all over your meat. People won't miss it at all if you do it right like shown here. Maillard all over vs burnt plus Maillard, you choose.

@SnSGrills 3 года назад

Thanks for watching, Ed.

@realtoast7036 4 года назад

Nice technique! I like that it keeps the bones from burning.

@flosse89 7 лет назад

Looks incredible!

@stevemitchell3601 7 лет назад

Nice job guys, looks fantastic!

@SnSGrills 7 лет назад

Thanks!

@kittykittycocain 6 лет назад

Cant wait to try this

@omarhaltam 6 лет назад

Amazing Video... Thanks so much for this great tip if you want it to be around medium well would you bring the internal temp to 145 - 150 ? Thanks again

@SnSGrills 6 лет назад

Thanks Omar! For medium well we'd recommend low and slow cooking until the meat hits 130 F, then sear. You'll likely be at 145 F by the time the sear is finished. If not, move the meat back over to the indirect side for a minute or two to warm up a bit more.

@SmokedReb 7 лет назад

Looks awesome, lamb is absolutely delicious.

@SnSGrills 7 лет назад

Thank you and AGREED!

@datasolutions8655 3 года назад

wow, I love your approach, thank you guys

@SnSGrills 3 года назад

Thanks for watching!

@brianshenk6912 2 года назад

Gentlemen! I did this cook tonight and it was one of the tastiest morsels to ever enter my mouth! 👏👏😘

@SnSGrills 2 года назад

Thanks for watching and glad you enjoyed it so much!

@jet43 3 года назад

One of the best lamb chops i've been eating were on holiday in Croatia. They were so delicious that I literally ate them with hands. After dinner the waiter came up to our table and said "I like the way you ate that." I asked him if i could thank the chef for great meal personally. Guy got out of the kitchen and I shook his hands with smile. Tucepi 2016 - best holiday so far.

@SnSGrills 3 года назад

Sounds great!

@dava686868 5 лет назад

Did this recipe. It was amazing!

@SnSGrills 5 лет назад

Awesomesauce!

@francisco4194 Год назад

Outstanding!👍

@Gruntking100 7 лет назад

Haven't had lamb in 8 years. This was delicious on the Weber/slownsear. 5*!

@SnSGrills 7 лет назад

Gruntking100 you've already tried the recipe?

@J.R.Bowlsby 7 лет назад

Great job guys! I love this recipe. Last time I made this, I Reverse seared on the KBQ.....so good, it should be illegal.

@SnSGrills 7 лет назад

Yeah I could see that. That KBQ is somethin else.

@suhaibghazi7673 4 года назад

what's a KBQ?

@HeavyMetalBarBQue 7 лет назад

Once again…. the cold grate method Rocks! \m/ \m/

@bbq-blues8664 3 года назад

I’m late to the party, as usual... but I did these last night... Words cannot describe just how fantastic these were... I’m a newcomer to lamb. I wasn’t raised on it, and when I did have it, well, it was nasty. To date, I have only had chops. There is a sushi place we go to that has an appetizer to die for... This got me exploring lamb more. If you’re someone like me, who insists they don’t like lamb, give this a go. It was, hands down, better than ANY steak I’ve ever had, and I’ve had quite a bit. Great job guys, this is now my go-to technique 🍻🙏

@SnSGrills 3 года назад

Best comment of the day! Thanks, Eric (I'm right with you on this one. Had no idea how much I love lamb until I tried these!)

@youtubeaddict1 7 лет назад

I've never see a final result like this on all of RU-vid and im on youtube all day☺

@SnSGrills 7 лет назад

WOW, thank you!

@rogue109 3 года назад

I've done this one before, not as lollipops, but as whole racks...and I'm doing it again tomorrow on my weber kettle. I love rack of lamb over charcoal but it tends to be pretty expensive here where I live so it's a special occasion meal.

@SnSGrills 3 года назад

Have fun. Sounds like dinner will be wonderful!

@brianwagner9518 4 года назад

great job guys

@tbone12787 7 лет назад

I missed something. Did you put any water in sns

@Dustbrother1099 7 лет назад

Great job, boys!

@amsabkitchen 4 года назад

Oh wow looks so yummy

@datasolutions8655 3 года назад

superb pro, Thank You guys again.

@SnSGrills 3 года назад

Our pleasure!

@tajphull 4 года назад

Hi guys, how long do you leave it on the indirect heat for?

@joseph_b319 7 лет назад

that looks so good

@SnSGrills 7 лет назад

Thanks! They're awesome. You should give them a try!

@jimhlee 5 лет назад

Looking for a Lamb chop recipe and nice to see Justin here from Baby Back Maniac!

@Alexanderrank 7 лет назад

Another great video! Have you guys done any videos on fire starters or kettle grill cleaning and maintenance? Keep up the good work!

@SnSGrills 7 лет назад

Thanks Alex! For now all of our videos focus on our products, but down the road, who knows?

@darrenmansell220 2 года назад

Just did this today with Australian Lamb mainly because I'm in Australia. was fantastic and the wife loved it her only complaint is there wasn't enough... looks like a full rack each next time!

@Giftedmike359 7 лет назад

I love the way you are pushing Dave front and centre, he's a natural, and has an incredible amount of knowledge and passion! Combined with your expertise, flow, amazing editing, and cinematography skills, it's the dream team! Can't wait to see more from you two.

@BabyBackManiac 7 лет назад

Wow, what a remarkably insightful comments. It's like you were a fly on the wall with that first sentence. seriously! Dave doesn't like being on camera but he's great at it...and it's super important he does this type of thing. Thanks for watching (and for the compliment). I'm glad you are enjoying what we are doing. It seems to be working really well.

@Giftedmike359 7 лет назад

I just really appreciate all of the advice you guys are handing out. I'm in the UK where BBQ means burning chicken and burgers over hot briquettes. I've been learning how to slow cook and smoke from your videos, and am planning on taking the plunge and getting a slow and sear in the next few months.

@SnSGrills 7 лет назад

Michael glad you're enjoying the videos. Check out this site for purchasing in the UK (and Europe). www.bbqandsmoke.co.uk/

@WR3ND 7 лет назад

"I'm in the UK where BBQ means burning chicken and burgers over hot briquettes." Ha, you see that? He admits it! ;) - I've seen some... let's say questionable professional(?) advice from over there that supports your statement, but I'm sure some of you guys manage just fine. There was a decent pork belly video I saw from out of the UK. And don't worry, we have our fair share of questionable grillers over here too. I really like that there is good information coming out now too though. Helps us all out and we can all pick up a few new tricks here and there. Cheers.

@maryjohnson5516 7 лет назад

Looks Great, I subscribed!

@BabyBackManiac 7 лет назад

Happy to have you on board, Mary!

@daveclark1904 2 года назад

Copying this tonight! Beautiful!!

@SnSGrills 2 года назад

Hope you enjoy it!

@daveclark1904 2 года назад

@@SnSGrills It was perfect! Sooo good!

@dougmead3787 7 лет назад

Your videos are great, and helps me learn how to use the SNS. Great product marketing. Have one, it's great. But, it would help me to know more details in your videos. Especially this lamb chop presentation. Think about those of us trying this for family/friends at a gathering. How long to get to the key set point temps, i.e. how long to get to 90, or 115 for this cook? This type of cook seems more critical about serving time. I subscribe to the Baby Back Maniac channel as well, and those videos are great, so much better than most. But you two together for the SNS really work. Keep them coming. Love to see what you all would do with salmon.

@muhammedPies 3 года назад

They come with a built in handle, God is the Best. He just adds a bit of pleasure to things that are on the special side. 😇

@SnSGrills 3 года назад

Thanks for watching, Muhammed. Yeah, they are special!

@HardcoreKungFu 4 года назад

What kind of charcoal do you use?

@guharup 6 лет назад

Learned a lot

@chrism1273 7 лет назад

Hello, With the slow n sear is it possible to cook next to it rather than above so for example a chicken on the coal grate next to the slow n sear. Then I could add the grill rack and cook on this. Is this at all possible?

@SnSGrills 7 лет назад

Yes but the lower charcoal grate will be about 50 F to 75 F cooler than the food grate.

@chrism1273 7 лет назад

Appreciate the reply. Keep the vids coming a real inspiration to my cooking thanks.

@maddog8148 7 лет назад

Nice lamb guys!! Love it

@SnSGrills 7 лет назад

Thanks!

@timothydishneau464 7 лет назад

First comment. Nice job guys. Great video. Love me some lamb.

@SnSGrills 7 лет назад

Thanks! Glad you liked! Yeah lamb is killer.

@julesc5924 3 года назад

Love it .. I don't rotate the grill, and i get amazing results, makes it less cumbersome

@SnSGrills 3 года назад

You do you, but the rotating the grate is really the key to an even all over sear. Not disputing your results but really look and see if you are getting a even, complete coverage sear or "grill marks with grey parts." After you do this a few times it's not very cumbersome at all. Thanks for watching, Jules

@BiggsHomeCookin 7 лет назад

Nailed it! Lamb rib chops are one of my favorite, just so expensive.

@SnSGrills 7 лет назад

Thanks! Actually we paid $32 total for the two racks we used to make the video. That would feed 3 to 4 people. About the same price as good choice steak!

@BiggsHomeCookin 7 лет назад

What was the origin of the lamb? (as I like American lamb best )

@SnSGrills 7 лет назад

Australia. It was great!

@Foreshay 3 года назад

Can you tell me why you cut the lamb into 2 bone pieces and didn’t cook the whole rack uncut? Thanks!

@CGYow 4 года назад

Can someone please give me the grill info want to purchase what is being used . Thanks!!!

@SnSGrills 4 года назад

C. G. Yow snsgrills.com ! =)

@rustykc 7 лет назад

Amazing video as always gentlemen! Absolutely amazing and I learned a great tip with cracking the lid. I noticed that it looked like one of the walls of the water reservoir seemed to be warped. Is the slow n sear designed to do this intentionally to allow for the expansion and contraction of when the metal gets hot and cool? I didn't know if you had ever thought about putting a lip along the top of the walls of the water reservoir to try to keep the walls from warping or if that was a bad idea or not? Hope you guys make a Boston butt video soon! I've learned so much from both of you guys and love the videos! I cant wait to learn some tricks and tips on how to make an amazing Pork butt. Cheers to you guys.

@SnSGrills 7 лет назад

Rusty thanks for the question, and the kudos! Yes that warping is normal, and there is actually a lip along the top edges to help the reservoir bend back into shape once it cools down. The Slow 'N Sear we used in the video was brand new. After the metal is superheated a few times the warping drastically decreases. The warping occurs because we use 304 stainless steel, which is great for durability and resisting rust, but has a somewhat high coefficient of expansion. The inner wall of the water reservoir gets MUCH hotter than the outer wall, which causes it to expand more than the outer wall. The result is warping. Like we said this naturally fixes itself over time and every Slow 'N Sear does this. It has no effect on the performance or our manufacturer claims.

@rustykc 7 лет назад

Adrenaline Barbecue Company aaahhhh I knew there has to be a reason for it.

@alansilverberg5788 5 лет назад

How would yo revers sear a whole really rack instead of lollipops

@SnSGrills 5 лет назад

You can use the same methods we demonstrate in the video.

@Absdrakt 7 лет назад

I'm starting to like the cold grate technique, but is there anyway to do it on a Gas grill or something similar?

@SnSGrills 7 лет назад

Absdrakt.Recon not easily, but a kettle with Slow 'N Sear is $250 and does the job very well.

@Absdrakt 7 лет назад

Yes, I know and maybe on my next Tax return I'll be getting both. The only thing I can think of that would accomplish this on a GG would be using a cast iron skillet but I wouldn't getting the cold part of the technique.

@SnSGrills 7 лет назад

cast iron will get you an all over sear but you can't get it hot enough to equal a roaring radiant bed of charcoal. Probably that or, even better, flat side up GrillGrates is your best bet until you have a kettle.

@dlt21 6 лет назад

cooking at 240 degrees... how long did it take to get to 110 degrees on the chops?

@SnSGrills 6 лет назад

Maybe 45 minutes. Don't remember but 45 minutes to an hour is typical.

@dfjones0804 7 лет назад

Can u prepare lamb loin the same way?

@SnSGrills 7 лет назад

You bet!

@scottnolan2182 5 лет назад

Hey guys. Awesome video. Lamb here in Australia is far less 'gamey' than in the US and is one of the most popular meats. These look bloody amazing. One question with this: did you have any water in the reservoir for this shorter cook? Thanks.

@SnSGrills 5 лет назад

Nah. I don't usually fool with water on short reverse sear cooks, or whenever the cook is going to go over 300 F.

@scottnolan2182 5 лет назад

@@SnSGrills Thanks guys. Just bought my S 'n S. Excited to get it and start playing.

@SnSGrills 5 лет назад

Awesome! Check out our FB group if you haven't already: facebook.com/groups/slownsear/

@mazungaz 7 лет назад

good

@SnSGrills 7 лет назад

or great even! ;) lol thanks!

@likwid4s1 7 лет назад

Joined the group (thanks for the "c'mon in!")...so, Justin is in Texas, right? And, David is in Charlotte? That took some effort to make this vid! Nice! I'm just across the river in Lake Wylie...small world!

@SnSGrills 7 лет назад

Yep I (Dave) fly in to do the videos. It's definitely an investment of time and money but I think it's totally worth the effort.

@richardgoldstein9423 3 года назад

I followed your recipe and procedure and produced the best lamb chops ever! They tasted pure steakhouse. Thank you so much!

@r00zTa 6 лет назад

YUM!!

@soldn6068 5 лет назад

lol this guy in the glasses seems like a guy who would look so funny when he gets angery

@bruiseraa 7 лет назад

Ever try searing by dropping the meat directly on the coals?

@SnSGrills 7 лет назад

Yes and the method definitely works, but the cold grate method combined with the Slow 'N Sear gives you a similar result to cooking directly on the coals without getting any ash on your meat!

@gamerkid7340 5 лет назад

I tried it many times one time it came out rare and another time it turned out over cooked

@208414 3 года назад

You can see why Dave decided to invent the easy spin grate.

@SnSGrills 3 года назад

For sure.

@gregormiller4037 7 лет назад

Holy crap. Can I hire you guys for a 4th of July party of say 150?

@SnSGrills 7 лет назад

Maybe! We're expensive;) Glad you liked the video!

@WR3ND 7 лет назад

Nice. I do a somewhat similar style marinade on lamb with basil, SPG, olive oil, and my "secret" ingredients, a bit of spicy brown mustard and balsamic vinegar. Thanks for another great video. Keep them coming. I went ahead and subscribed.

@WR3ND 7 лет назад

Oh, and anyone else reading the comments, don't be afraid to work with lamb. I've even had farm raised pork that's been much more gamey tasting.

@SnSGrills 7 лет назад

Thanks! We agree! There's no "gamey" taste to be afraid of, especially with the cut we used for the video.

@abdullahkattab205 6 лет назад

Woww

@SnSGrills 6 лет назад

IKNOWRIGHT?!?!?

@tokindaddy 6 лет назад

Screw all that themometer. Most people don't have that. You should add how much time it will get to inside temperature of rare, medium rare

@jacklamotta0015 7 лет назад

top👍👍👍

@SnSGrills 7 лет назад

Thank you!

@jamesreid5950 Год назад

lamb is so tender

@VashtheStampede007 4 года назад

The last time a friend of mine grilled lamb, the bones turned crispy lol 😂. But it was still good.

@getclawed7759 3 года назад

Lmao 🔥🔥🔥

@VashtheStampede007 3 года назад

@Get Clawed , Yes, the fat from lamb dripping down onto the charcoal was like dumping gasoline on fire lol 😂

@getclawed7759 3 года назад

@@VashtheStampede007 sometimes things taste really good burnt like the fatty parts and the edges lol

@VashtheStampede007 3 года назад

@Get Clawed ， Yep. I actually just had grilled lamb ribs for dinner two hours ago. It was not burnt lol. Leaned from the experience. I did not place it above direct fire at first. After it was grilled for 40 minutes, I cut it into many pieces with one rib bone in each piece. Then I placed them in direct fire. But by then, the it had gone through 70% the charcoal already. And I turned sides frequently to avoid getting it burnt. It was so good lol.

@pounruger3023 4 года назад

why did you put the lamb on the cool side then turn the grill when you coudlvejust put it on the fire lol

@sdarms111doug9 7 лет назад

What about a dipping sauce?

@SnSGrills 7 лет назад

Don't need it! Go for it if that's your thing though. ;)

@widowmaker7067 6 лет назад

Dipping sauce LOL? You plan on eating chicken nuggets or something hahaha

@forgottenone37 4 года назад

Not done sir. But look good

@collinyan3638 6 лет назад

Why you cut fats?

@BEERNBBQBYLARRY 7 лет назад

I love lamb. The problem for me is that my wife doesn't, so I don't get to make it very often.

@SnSGrills 7 лет назад

This is the least "lamby" cut we know of. She might like it!

@BEERNBBQBYLARRY 7 лет назад

Adrenaline Barbecue Company oh I still get lamb into her. I made homemade gyros and even chili with it. She likes it when I mix it with other meats like beef. BUT, now after watching this, I think I'm headed over to the store to pick up some lamb chops.

@matthewmaida8961 4 года назад

Hava barbecue company but haven't cooked lamb...

@rh1304 3 года назад

Gotta be New Zealand lamb

@SnSGrills 3 года назад

Lamb chops are soo good!

@TheEnzoferrari12345 6 лет назад

properly cooked it should be way , way better then a beef ribeye

@phunqdaphied 2 года назад

Anyone think lamb is better cooked a little more... 135°F to 140°F?... At med-rare the texture has an odd bite feel and actually lacks flavor. Just me?

@TosTinManEasyCooking 7 лет назад

Those look great! I don't cook lamb very often because Mrs. TinMan doesn't like it. I think it's pretty tasty myself!

@BabyBackManiac 7 лет назад

Like I said, this was my first time. I loved it. This will be a regular on our menu from here on out.

@SnSGrills 7 лет назад

If she likes ribeye steak or prime rib I think she might like these.

@BabyBackManiac 7 лет назад

Yeah, I don't think there is anything objectionable about these. I've had leg of lamb and found it off putting but these were great.

@TosTinManEasyCooking 7 лет назад

I'll have to give them a shot one of these days. I've never tried that particular cut.

@BPFnSC 2 года назад

Watching this 4 years later when they say there were “25 racks at the grocery store” 🤦‍♂️😒

@derrickbrown7955 6 лет назад

some lamb does have a gaming taste but you will know if it is by the smell of the raw meat.

@fluorcyl6112 4 года назад

I don't like the "two bones each" thing. I realize that it really doesn't change the taste/flavor, I just don't like the way it looks. It just kind of looks gross to me. I'm used to them being individual rib chops.

@9929kingfish 4 года назад

I like that sweet meat.

@chadfairey3745 6 лет назад

Why the hell would ya cutt all the fat off..... no idea....

@SnSGrills 6 лет назад

It's true fat is flavor, however, so is a nicely seared crust. We remove the external fat so we can get a nice blooming of the spices and sear on the surface of the meat. There's plenty of fat (marbling) in the meat to ensure you get flavor from it as well.

@ADAM251SMITH 2 года назад

Also the meats halal 👌

@SnSGrills 2 года назад

Thanks for watching! We hope you give this recipe a try :)

@tiaraheidecker1471 4 года назад

. You uM Ok

@gregmartin1379 4 года назад

hahahahahahahah

@joseph_b319 7 лет назад

Ahh there is still tons of meat left on those bones.

@davidgonsoroski5199 4 года назад

They're cooking rack of lamb, not lamb chops.

@brandondavis6365 4 года назад

Well, they started with a rack, and then cut them into double thick chops before they cooked them, so I’d say chops is pretty accurate. For instance, I tend to buy untrimmed tenderloins and cut them into steaks. I wouldn’t say I’m serving a roast, I would say I’m grilling steaks.