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
– 4tbs Soy Sauce
– 4tbs Extra Virgin Olive Oil
– Spash of Sherry
– 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.