Easy Garlic and Herb Lamb Chops for Christmas

okay folks listen we going to tone it down a little bit and we going to get real personal now you already seen the thumbnail so you know we doing lamb chops super easy a lot of people stay away from them you know what I mean cuz they think they they something like uh just like way over the top they are with the flavor but I'm going to show you how to make them and make them you know taste good all right so before I cut these down I just want to go over some of these ingredients you guys can look if you guys got that fresh you know Rosemary that'll be the best you know what I mean we got garlic cloves and this right here is what we're going to use this is garlic excuse me this is Rosemary infused olive oil extra virgin olive oil you know I'm hooked on these uh branch and Vine products just to let you guys know I don't get nothing for this uh just when I find something that's good I like to just you know share it with the world you know and this right here is a a lemon we going to get a little lemon zest so with these ingredients here what we going to do is check this out we going to make a marinade real simple right so let me go ahead and get sharp all all right so listen we going to be working with a rack right this super simple we don't have to have no formal training or nothing like this and when I talk to people this is the way I'm talking like that a lot of people they they just a little bit nervous on on you know doing something like this right so if I cut that this is just the end one you guys can see it look it's real real simple you know what I mean what you want to do is just cut them down just down the middle all right so now I'mma go ahead and take the chops and put them right here reason being we going to go ahead and put the marinade on them and get them going right so just get yourself a platter big enough or a 13 by9 however you do it you know what I mean you just want to make sure you get them all in here right and again this is just for our marinade all right so this is how we going to do this oh you know what I'm going to go ahead and mention this right here look this is my meat slicer you guys if you can go ahead and pick yourself up up a a good meat slicer I have this one here I'll give you guys a discount code you know what I mean uh these are worth it cuz listen we go into the holiday and then we come out we going to be using these all throughout the spring and the summer cuz you know when we hit that barbecue season time this right here is going to be your best friend all right so I'm going to start with my fresh Rosemary look at what I'm doing folks I'm taking it you know cuz it's got like a thick you know stem right so I just try to pluck off and what I do is I usually just go against a grain like this and just pull down and then you know you can do another one you know but you want to get your leaves off and not you know have the stem the thick stem okay so you know once you start taking the leaves off you know what I mean uh it just gets so fragrant with the Rosemary now you guys can do this any kind of way you would like but the main thing is we just want to get it chopped up all right so make sure you guys keep your fingers away you know and use a sharp knife if you guys haven't heard this before I'll tell you it's the dull knife that'll beat you you know I mean that's the one that'll cut [Music] you now you want to get yourself a bowl you know what I mean and just start adding everything into that right we still got a minc you know garlic now everything is on my website you guys already know that smoking and Grilling withth a.com that's wab.com right now the recipe is going to say I think I put in there like four garlic clothes but look how big that is and that one and that one this is why you only see three that might be equivalent to like about 4 and 1/2 now I'll be using my my oh man look at this right here my garlic press you know what I mean uh tell you what we might have to that's how big that is all right so we'll just put it in like that put this over the top bring this over here and I'm going to put a smile on my face o it smells so good I can smell the Rosemary with a mixture of this garlic now we F to zest some of this lemon right just a little bit of of a heads up notice what I'm doing every time I run this across this greater I rotate it cuz we don't want to get the white in there that's what makes it a little you know makes it bitter ain't no little bit you know what I mean so don't do it too hard now with it being Christmas right so this is what we going to do just go in here and get me a pork move this around we got to add ourselves some oil I'm going to set this off to the side move this here I'm going to be using branch and Vines listen this is the Rosemary infused you know extra virgin olive oil I start off saying like you know what it's the holiday we want to level up right but I'm going to tell you the truth I cook with these products all the time you guys already know that you know what I mean uh so this is why sometime you can make something at home and it just might not be the same after having it the way I do it right but what we doing right now is just creating a little marinade right there we go just the aromatic that you get off of this you might want to double this recipe and start doing something else you know what I mean but again it's the holiday we got the family over there it's more intimate we doing lamb and just for you guys that are out there thinking that lamb as expensive is not as expensive as you think you know what I mean uh not a whole lot of meat and I want to say like really like it's like two per person you know what I mean per adult you know what I mean so you guys do the math you guys can see it and uh super simple now I'll just sprinkle just a little bit on here I'mma brush this and the reason I'm doing it this way cuz I can brush the marinade on there but when you start brushing it and you know we got uh garlic we got some fresh herbs in there you don't want to get it uh you don't want to like brush them off right so now I'll just take it just get them like this and then only thing left to do is to just take some and you just want to add some of your marinade on each one of the you know these little Stakes down here at the bottom look at that folks this should be having you guys going right now we just cover and put in the refrigerator you know what I mean I'm going to go about 4 hours you guys if you can you can just go ahead and just cover overnight best always best you know what I mean but 4 hours to do it hey to be honest with you with such a small piece of meat like this this right here probably can be done in about an hour but I'm going to go four hours and then when I come back we going to go ahead and Heat this up and we're going to make something magical all right so look I just pulled this out of the refrigerator we'll go ahead and take this off you know what I mean and now we getting ready to you know get it cracking now now look at my pan this is one of them like aluminum style pens you know what I mean it's got the little great no that's not really a great but it's got these little I don't know what you actually call these but it kind of like raises it up but listen we want to get this nice and hot now I'm going be using my branch and Vine avocado oil right cuz it can take a little bit of a higher temp you know this is avocado oil right so this is it this is what it looks like man I I just love their products like again when I find something that's great I like to share with everybody right so now I'm going to go ahead and get a medium high flame in here and now we just add a little oil to it right that'll be enough right there now this is kind of like perforated you know it's up so actually the meat is going to sit on there and be away so me putting this oil in there it two it does two things for me some of is going to S you know seep down and touch it and another part is it's my indicator when I got this nice and hot now let's talk about the internal temp all right so now I'm going to take that same brush that I had earlier and I'm just going to just brush off just a little bit you know what I mean of our herbs cuz you know that'll give it a little funny color you know what I mean but we trying to make these pretty don't forget this is for the holiday you know what I mean it's not every day that we just putting lamb chops on there I don't know about y'all but sometime when I go out I buy lamb chops if they got it on the menu okay so you guys can see listen we didn't reached our smoke point right so I'm going to go ahead and and grab these make sure they got a little olive oil on the bottom of them and I'm just going to go ahead and place them just like that now what I want to do is I want to reach an internal temperature of 145 now these are like really small you know what I mean so when you put them in here I like to take them out at 140 and let the you know temperature continue to you know help it cook but look at that right there now it's going to be essential to you have one of these tools you're going to need something like this like these are my meat thermometers you guys can look at these if you guys have one that's fine just let you know these are just some options but you want to be able to take it turn it on and check the inside of the meat just go to the middle and then we want to check our temperature right now the key thing here is like I'm not moving these or touching them or nothing like that cuz we want them to get you know just just to cook and to lay onto the surface right so it only takes about 3 or 4 minut minutes at about a medium high heat then we flip them over now if you come over here and take a look at this I had this and hadn't said nothing about it but these are the level UPS this is what I'mma to put on you know when I flip it but I just want to let you know this is why when you want to have an incredible taste especially for those who say they don't really like lamb chops these right here and this along with this is why you'll say you know what I've been as sleep all right so now I'mma take it and then I'm going just flip this over just like you see [Music] now I'm going to go ahead and use my Atwood other thewood you know smoked sea salt and we just put just a little bit on here just like you see right now we just let this you know cook we don't need a whole lot you know what I mean but this right here give it a little bit of that Smoky flavor and we let that just work uh t them oh yeah this is actually 149 that's 151 and this one right here is 139 and this one here I know that it's a bigger piece I'm looking at it right now it's going to need a little bit more [Music] all right so you guys can see this one this one right here is rising up oh yeah we better take this one out you know what I mean so listen these are all ready turn this off now I just take them out and the key thing is you want to let them rest right you want all of your meat to go ahead and take a rest for at least you know five about 5 minutes or something in this size you know all right so everything has rested you know what I mean uh you can look at these masterpieces right here now I'm going to tell you what we going to do now I'm going to put this on a a bed of H mashed potatoes right so I'm going to go ahead and get the best looking ones right so I'm going to start witho let's take him all right so I'm going to go ahead and just lay that in there like that I'mma grab another one let's go ahead and get this one and this one here I'll take it and I'll just get it to like kind of like just stand up and because these are so small and I do love him you know what I mean I'm going to go ahead and take this one here and just add it like that all right and then for me I like to have a little gravy you know what I mean so I'll just go ahead and add a little gravy to it like this you don't need a whole lot folks just a little bit just so you can get some you know get that flavor in there all right so when you see it like that and I made my gravy a little bit on the thick side right I don't know if you guys seen the video I just put out but I just made some chimmy Cherry I had this really in mine right so I'm just going to put this here real easy to make folks we just put that there take the back of your spoon and just smear this down this way just give it a little bit of smear and guess what folks we just made it restaurant [Music] style all right folks I hope you like the presentation on this and then for me you know but it being you know like uh Christmas this is what I like to just put out for everybody you probably want it depends on how big your family is you really only need two per adult you know one per you know for a child you know what I mean so maybe a full rack a lamb will uh do it you know what I mean but this right here looks good you put this out with the rest of your trimming you know what I mean but listen I'm not F to overt talk we F to get right in here and we going to do our thing you know what I mean so look check this out right here [Music] you see that right there that's done right now I'm going go ahead and MCH my little presentation up give me a little bit of this put this on here like that and guess what folks cheers y'all man the Timmy tro it's so refreshing oo so here we go this right here is a great presentation it'll probably like give everybody the wild Factor you know what I mean all we did was just have some mashed potatoes you know I mean I kept you know since we had the Rosemary we just put that in there for a garnish you know what I mean uh we just made the chimmy Cherry which goes great with it by the way we ain't faking and then we all know how to if You' been following me for a minute you know how to make gravy all types of gravies but don't forget on my website I got you covered just check out smoking and Grilling with a.com and that's wab.com right now listen this right here is right listen and now coming up we going to do corn his hands we're getting ready to do a oh we going to do a pork roast with the stuffing in the inside I'm just going to show out just a little bit I want you guys to let me know down in the comment section below what would you do what would you serve this with what about your veggies and all of that now with that being said listen if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and just tell everybody out there check it out there's a channel out here that's simplifying these recipes and taking the mystery out of cooking now that we done and today ain't Christmas I'm going to go ahead and eat this and clean this bone like it should be guess what folks I'm out peace [Music] [Music] [Music]