Grilled Lamb Chops By Steven Raichlen | Komodo Kamado Grills

Steven Raichlen grills lamb chops on a 32" Big Bad Komodo Kamado Grill.
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Are you someone who appreciates fine quality, insists on having the best of the best and won’t compromise when purchasing equipment?
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Then a Komodo Kamado is for you.
I’m Dennis Linkletter, founder and creator of Komodo Kamado grills.
That being said…we know our grills are not for everyone - and that's ok.
If a high quality, super grill seems ridiculous to you...there are many.. much more “main stream” glazed-pot kamados on the market.
Some people claim Komodo’s costly features and components are outright lavish and extravagant... and they’re right.
Does a grill really need high-tech insulation or CNC laser cut components? Absolutely not.
On the other hand, if you value overkill and unsurpassed performance….
and think that a ceramic grill with 128 lbs of 304 stainless is awesome...
We are building grills for you.
And…
You’re going to love… pulling the latch trigger and watching the massive lid open unassisted, and then closing with just a tug of your finger.
You’re going to love feeling the heft.. of the 3/8” stainless steel grates.
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One basket/16lbs of charcoal at 235º will burn for 85 hours.
Not a lotta airflow to dry out your meat there..
oh and most of all…
you're going to love hearing...
The ooh's and ahh's when your friends and family taste the food you’ve cooked!
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a grill that you will treasure as a family heirloom,
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[@topper45]

Love your videos - more please!!

[@2011hzw]

About to make this recipe a second time. No way to make it better! Grilling an artichoke with it. OMG!

[@malikaailes988]

I love this guy.

[@jmreg7391]

Ditto

[@dont_talk2me]

Great!

[@user-ro6eb7xl6j]

Did i miss where you share what temp you're grilling at? Hard to understand why grill temp is rarely shared.

[@richardgraham7412]

Looks wonderful, Beautiful grill, wish I had one, I do not, guess I will not cook this, thanks for making me hungry for something I can not cook! micky dees here I come. Thanks again !

[@JohnDemetriou]

What do you do with the lemon and garlic that was on the grill? is that only for the smell?

[@sellnbrew1]

These look incredibly delicious. I have made lamb in a hot cast-iron pan with a similar recipe. I would love to try the red pepper flakes but it seems like it would be very spicy, no?

[@KomodoKamadoGrills]

Pepper flakes come in many different levels of heat.

[@furrybaer]

made them for my friends. They loved them. Not too spicy...

[@lindacarpenter-boone7305]

Hi Steve, where did you get the wooden grill scraper?

[@furrybaer]

several different styles on amazon...

[@bethbilous4720]

Will they still be okay if i leave the red pepper flakes out?

[@KomodoKamadoGrills]

Of course!

[@1019spitfire]

Where is the written recipe?

[@dosumthing9092]

Rosemary in spanish is called Romero lol

[@guesswho2726]

What is the temperature that you are using?

[@KomodoKamadoGrills]

500-600ºf is fine for grilling

[@furrybaer]

What temp is the grill!????

[@KomodoKamadoGrills]

I'm guessing dome temp about 500-600ºf

[@furrybaer]

@@KomodoKamadoGrills I would guess between 4-500...going to try this on Thanksgiving...hopefully goes well...

[@semco72057]

I tried eating a lamb chop at Dover AFB, Delaware once while in the Air Force and I was passing through that base and after trying to eat them I saw that everyone else was throwing their meat away and after taking one bite I threw mine away also. After that I never got to try any again and now I live in Arkansas and they are hard to find since most people just eat beef and pork here. The chefs at the base I was stationed at in Southern California served great food and so did those in Tacoma, Washington and I ate at the dining facilities at those bases regularly and loved their food. The lamb chops you made look so delicious and I love that you tasted your food after cooking it and letting us see what it looks like. I guess that the chefs in Delaware just could not cook and that day they wasted plenty of meat.

[@adriano8809]

I am Italian and “beasty” flavored meats as lamb, and wild boar are part of our culture and I can confirm that if you don’t season/marinate the lamb properly it wouldn’t be great to eat, also chicken if you just drop it in hot water and then eat it without seasoning it’s terrible but try it by grilling it in the bbq, add a rub and mop it with some siracha sauce, garlic, soy sauce, honey and lime while cooking and it will become something memorable. The only lamb that tastes good with just salt is the castrated lamb but that is something that you would find only in shepherd towns in Italy, it is tender, it is as sweet as candy and no wild unattractive flavor.

[@michaelovrutsky5927]

Too much spices. But I love that grill!

[@dont_talk2me]

There is nothing like too much spice. Only incorrect portioning. This however is good.

[@michaelovrutsky5927]

@@dont_talk2me for your pallet is correct, for my too much!

[@dont_talk2me]

@@michaelovrutsky5927 very true sir. Taste is a subjective thing.

[@d48mclain]

I remain unimpressed with this guy. Grilling Lamb Chops is not a secret nor rocket science. My personal feeling is PBS who btw is also behind America’s Test Kitchen and Cooks illustrated is the real source. Pretty clear he has a production crew and did he actually write the award winning cookbook? Or did he have a little help? His food is extremely basic and I’ve seen him blow several things such as over cooking food and misquoting when brisket goes into a stall. How about someone besides him tell you how good it is. Seen him grill steaks n then him toss them with sliced raw jalapeños. Ick. Live in Texas n trust me, no one here screws up good steaks like that.