Smoked Lamb Chops Recipe
Smoked Lamb Chops cooked low on the smoker for flavor and then finished grilled hot and fast. Cut into an individual lollipop for an elegant appetizer or serve two for an entrée.
Servings: 4 servings
Cost: $45.00
Ingredients
- 1 rack of lamb (or 8 bones)
Herb Paste
- ¼ cup olive oil
- 2 tablespoons fresh rosemary approximately 3 sprigs
- 2 tablespoons fresh sage
- 2 tablespoons roughly chopped shallots
- 1 tablespoon fresh thyme
- 2 cloves garlic
- ½ teaspoon kosher salt
- ½ teaspoon course ground pepper
- 1 tablespoon honey
Instructions
Herb Paste and Seasoning Lamb
- Trim off excess fat and silver skin from the rack of lamb.
- Combine the herb paste ingredients together in a food processor and pulse. Apply paste liberally to the lamb. You can do this up to 24 hours prior. If you season early, wrap the lamb in plastic wrap and store in the refrigerator until ready to smoke.
Smoked Lamb Chops
- Prepare your smoker to 225 degrees using a fruit wood like apple or cherry.
- Place rack of lamb on the smoker for 45 minutes to an hour, or until the internal temperature of the rack of lamb reads 120 degrees on an instant read thermometer. Then remove and prep your grill/smoker for direct heat.
- Sear the lamb 2 minutes per side for your crust. Look for an internal temperature of 125 for medium-rare, and 145 for medium-well.
- Let it rest for 10 minutes, then slice into individual lollipops and serve.
Video
Notes
Serve individually as a finger food or appetizer.
If serving as a main dish we love it over veggies or a root vegetable puree.
Nutrition
Calories: 613kcal | Carbohydrates: 7g | Protein: 19g | Fat: 56g | Saturated Fat: 21g | Cholesterol: 94mg | Sodium: 362mg | Potassium: 288mg | Fiber: 1g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 3mg
