COSTCO LAMB CHOPS RECIPES

Steps:

• Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
• Bring lamb to room temperature, about 1 hour, before grilling.
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
• Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
• Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.

Steps:

• Start by rubbing the brisket down with a mixture of liquid smoke and Worcestershire sauce.
• In a small dish mix the smoked paprika, garlic, onion, and mustard powders with the salt and pepper. Rub the spice mixture all over the brisket.
• Seal everything up in a bag and drop the brisket into a 133℉ water bath for 48 hours.
• Finish the brisket on a medium-high grill for 8 to 10 minutes, turning the brisket regularly. The goal is to develop a nice bark on the outside without overcooking the meat.
• To serve the brisket, thinly slice it and serve it with a good BBQ sauce on the side.