Lamb Rib Cutlets

The Finished Product

Recently I tried something that’s never touched our Big Green Egg before – Lamb. I was at the butchers and saw some Lamb Rib Cutlets – just enough for an appetizer experiment. This was a quick fixer based on Dizzy Pig BBQ’s lamb recipe and customized


– 4 Lamb Rib Cutlets

For marinade:

– 4tbs Soy Sauce

– 4tbs Extra Virgin Olive Oil

– Spash of Sherry

For Rub:

Dizzy Pig “Shaking the Tree” Rub

I just brushed the marinade on and coated in rub, left out for 20 minutes before putting on a 650deg Egg. Seared both sides for about 3-4 minutes per side.  Pulled and rested at 160, sliced and plated these were a huge hit.  I can’t believe it’s taken us this long to re-discover Lamb.

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