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BBQ Lamb Chops with Smoked Gouda Cheese

BBQ Lamb Chops with Smoked Gouda Cheese– This dish brings together a not so common ingredient on a southern table lamb but pairs it with a couple staple of southern ingredients barbecue sauce and grits.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Creole, Southern
Servings: 4


  • 2 racks lamb scored
  • 4 tablespoons Savory NOLA seasoning 2 tablespoons per rack
  • 1 tablespoon rosemary chopped
  • ½ stick unsalted butter
  • 4 tablespoon oil
  • Grits:
  • 1 onion chopped
  • 1 cup frozen corn
  • ½ stick unsalted butter
  • 2 cups cream
  • 2 cups water
  • pinch of salt
  • ½ cup grits
  • 4 ounces smoked gouda
  • BBQ Sauce:
  • 1 cup ketchup
  • 2 tablespoon Worcestershire
  • ½ cup brown sugar
  • ¼ cup orange juice
  • ½ cup beer
  • 1 teaspoon salt
  • 2 teaspoons Savory Blackening seasoning


  • Make diamond cuts on the fat side of the lamb and evenly season both sides of the lamb with NOLA seasoning and rosemary. Over medium heat, heat a non-stick skillet. Once hot add 2 tablespoons of butter and 2 tablespoons oil, sear lamb fat side down for 4 minutes, sear on other side for two minutes. Repeat steps with other rack.
  • Place both on foiled lined baking sheet and pop in oven for 15 minutes for medium rare or 20 minutes for medium. Remove and let rest for 10 minutes before cutting and serving.
  • In a pot over medium heat add 2 tablespoons of butter, onions and corn, cook for 4 minutes. Add cream, water and salt bring to a boil. Once boiling stir in grits, bring to a boil reduce heat to low and cook for 10 minutes stirring occasionally. Once finished stir in gouda, let sit for 2 minutes before serving.
  • In a pot over medium heat add ketchup, Worcestershire, brown sugar, orange juice, beer, salt and blackening seasoning. Mix together and bring to a boil, reduce heat to low and cook until sauce thickens.
  • Once sauce is finish brush lamb with sauce and cut lamb. Serve over grits and enjoy


Preheat oven to 300 degrees.
The secret to good lamb is getting a good sear on the fatty side of the lamb so it’s tender. If you think it’s too much fat trim some off before scoring the lamb.