Help us help you

If we have helped you become a better cook, please become a Pitmaster Club member and help us become a better website. Benefits for members include:

(1) Seminars with famous Pitmaster Professors
(2) Access to The Pit forum and scores of new friends
(3) An expanded Temperature Guide Magnet that selles for $9.95
(4) Gold Medal Giveaways of free grills and smokers
(5) Support for Operation BBQ Relief

Learn more about the Pitmaster Club

Not ready to subscribe yet? Return to AmazingRibs.com

AmazingRibs.com BBQ Logo

lamb loin chops


Lamb Cuts. Not as many as pork and beef, so easy to remember.

Lamb Loin Chops in Sheep Dip. A simple marinade for juicy, flavorful, succulent lamb chops. Try it and you may never eat beef again. You can use the same method for lamb lollipops cut from the rack of lamb.

Rack Of Lamb Lollipops. Start saving for this expensive but unmatched cut.

Whole Leg Of Lamb. A feast for the king and the whole court. So much better outdoors with a nice crispy sear.

Kentucky Style Smoked Lamb Shoulder With Black Sauce. Western Kentucky is famous for smoked lamb and mutton shoulder. Moonlite Bar-B-Q Inn, the most famous restaurant, has a special sauce and baste that I have come close to duplicating.

Binghamton Spiedies. Better than shish kebabs, spiedies are popular backyard and tailgate food in Upstate New York, and for the life of me, I cannot understand why they have not spread beyond. They make killer sandwiches.

Moroccan Lamb Mechoui. In Morocco, Mechoui means "roasted on an open fire." Lamb is the most common animal used for mechoui, although the term can be used for other animals and even vegetables. This meat is marinated overnight in charmoula, a typical North African sauce and marinade. It is then sprinkled with ras el hanout, a dry spice mix also common to the region, grilled, and served with harissa, a classic hot pepper paste. This exotic dish is highly flavorful.

Mary's Little Lamburgers. OK, my bias must come out: If cooked properly I like lamb better than beef. Now I know a lot of you are questioning my sanity, but that's probably because you've never had good lamb cooked properly. It seems lamb is like liver or anchovies. Some people just hate them and it's usually because of a traumatic childhood experience. These burgers are packed with flavor and incredibly simple.

...more to come (to be notified when new recipes and other articles are published, be sure to subscribe to our free, spam free, email newsletter "Smoke Signals").

Return to top

Please read this before posting a comment or question

grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.

Return to top

Return to top

LeaderDog.org Ad on BBQ site

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

Brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Advertising. AmazingRibs.com is by far the most popular barbecue website in the world, still growing rapidly, and one of the 25 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Click here for analytics and advertising info.

© Copyright 2005 - 2015 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and fully protected by US copyright law unless otherwise noted (some photos of commercial products such as grills were provided by the manufacturers and are under their copyright). This means that it is a Federal crime to copy and publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get reprint rights, just click here. You do not need permission to link to this website.