Originally Posted by Bigjim68
From your OP, you imply that you may be able to cook the lamb at the destination. If so, you could do the prep and the cooking after arriving. Lamb chops take only minutes to cook, and should be served very hot and not overcooked. I don't think that you will be satisfied with reheating or trying to hold heat for what is going to amount to 3 hours.
If you have them, you might want to carry your own small grill, George Foreman, of Weber with you.
Sorry, I would not try this. Lukewarm or overcooked lamb leaves a lot to be desired.
I totally concur. Transporting a turkey with good results is relatively easy, but I wouldn't attempt herb encrusted lamb chops across town, let alone hours on the road. I'll be curious to hear what happens.