Smoked Lamb Chops Recipe
Try this Smoked Lamb Chops Recipe. Many people will say lamb is best done hot and fast on a grill. Although I agree with that, I don’t agree that it’s not a candidate for cooking in a smoker. You may use this recipe on lamb roasts and chops with great results.
Ingredients
Marinade:
4 Large shallots
4 Cloves garlic
2 Tsp rosemary
1 Serrano pepper - seeded
¾ C olive oil
2 Tsp cracked black pepper
1 Tsp juniper berries
1 Tsp spice rub
1 Tsp salt
1 Tsp orange zest
Juice of ½ orange
Lamb Rub:
0.25 C paprika
0.25 C garlic powder
5 Tbsp onion powder
1 Tbsp salt
1 Tbsp black pepper
1 Tbsp cane sugar
1 Tbsp sage
1 Tbsp thyme
1 T smoked tomato
1 Tbsp Guajillo chile
1 Tbsp Pasilla chile
1 Tsp cumin
1 Tsp ginger
1 Tsp clove
1 Tsp Caraway
½ Tsp juniper
Preparation
Stick all the marinade ingredients into a food processor and whizz it up. I use a mortar and pestle, but an FP works just fine. Cover the meat with the marinade and let it sit at least two hours, preferably overnight.
Remove the meat from the marinade and sear it on a very hot grill or cast iron pan.
Preheat your smoker to the highest possible temperature. I get mine up to about 250ºF with full smoke. Put in the meat and cook it until it’s just medium rare. I like about 130 - 135ºF internal, but this will vary by taste and by the cut of meat (large roasts should come out a little earlier because of temperature overshoot).
If you want, you can also use a dry rub. You can substitute or leave out any of the hard-to-find ingredients, like smoked tomatoes. Don’t worry about that part of it, just have fun and experiment a little.
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