Savory Grilled Lamb Chops on The Green Mountain Pellet Grill

Today on Cooking with Chef Pelit, we are going to have a magnificent, a magnificent cut of meat. We will be dining upon lamb. The lamb is what we are going to dine on today. We are going to season this lamb with just a little bit of these fantastic seasonings. We have the honey, we have the fly, we have the basil, we have the liquid amino acids, we have the garlic, we have the Himalayan sea salt, the black pepper, the sweet, sweet paprika and the cayenne. Mmm, magnifique, the cayenne. We're going to coat the meat and let it rest for about one hour. The meat must come to room temp to cook. Meanwhile, we'll be bringing the grill to temp for smoke. So I must begin with seasoning. I always like to cover it in the sink, it's messy, all over the counter. I love that stuff. I put the cayenne on before the paprika because the cayenne is red and if I'm coating it with the sweet paprika, you can't see the cayenne and you don't know how much cayenne you have on there. A little bit of black pepper, lots of garlic salt, granulated garlic, not garlic salt, and basil. And we're going on both sides, still a little bit frozen. Cayenne, sweet paprika, black pepper, garlic, the basil. The meat has been resting, it is now time for the smoke. Now we wait for the grill to warm to 150. The grill has reached 150 degrees. Now we smoke. Half an hour, one half hour, 30 minutes. Yes, 30 minutes we smoke. I like to stand on the bone. I like the meat standing on the bone. The bone should be smoking. So smoking bone. More to come. Now we are going to raise the temperature to 400 degrees. 400 degrees. And we're going to be rotating. Oh, ho, ho, ho! Look at it. Oh, she's so beautiful. Ho, ho! Look at it. Mmm, magnifique. 400 degrees. 400. 400 degrees. 10 minutes. We rotate. We are checking the grill. 261. Mmm. We should lay them on the side. Oh. Mmm. Very close, very close. 366. The handle. She's hot. She's hot, hot, hot, hot. Ho, ho, ho! Mmm. One more time. One more rotate. Oh, ho, ho, ho! Yes. Mmm, my darlings. 10 minutes. 10. Oh, 10. 400. We're almost there. Ho, ho, ho, ho! Yes. Mmm. Look at it. Ho, ho, ho, ho! We dine in style. Oh. Mmm. Must have smelly vision. Mmm. We feast. This is the second time I've cooked the lamb chops on the Green Mountain Grill. This is not a recipe from the Green Mountain Grill book. This is one that I kind of modified from the way I've been cooking lamb chops for several years on the gas grill with a humorous twist to it. I hope you thought it was funny. It's been fun to make. I thought, well, why not just put the meat on and raise the temperature? We're kind of experimenting here, but you can't argue. I mean, look at that. I mean, them chops be looking good, baby. I don't know. I'm going to dig into it. We're going to cut into it as soon as I get them inside and we'll see. Man, oh, man. I typically let the lamb rest for a few minutes while I'm putting together the rest of my plate. I cut into one of them so that y'all could see what we what it looks like. It's a little more done than I typically. I like mine to be a little more red in the middle. But check that out. A little bit of a smoke ring on there. A little bit of char on the outside. Oh, man. We're going to be dining in style. It's time to eat, man. That is so good. Hey, if you've enjoyed what I've done, if you thought the cooking thing was fun, give me one of them thumbs up. If you thought it could use some improvement, I fully get it. You can give me one of those thumbs down. But if you do, give me one of those or just post a comment down there and let me know what I can do better. If you do the thumbs down, post a comment. Let me know what I can do better. Most important, click on the subscribe button. I'm trying to get to 10,000 subscribers. That's my mission in life. And you can help me get there. I really appreciate everyone who's subscribed and has been following me to this point. It's truly an honor and kind of mind boggling. It is truly an honor to provide you with information and entertainment. Thank you. Thank you so much. Until next time, I got to eat. Bye.