Smokin-It User Forum!
Recipes => Lamb => Topic started by: SmokinSusie-Q on February 23, 2017, 05:47:51 PM
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Walt wrote a recipe in 2014 for his lamp chops which I followed as closely as possible. In 2016, Kari gave me a few specific suggestions for smoking. I couldn't have done such a great job on smoking my 2 lamb chops without their help.
I had 2 lamb chops, weighing a total of 15 7/8 oz. and about 2 inches thick. I applied a pesto-like paste (minced garlic, tarragon, thyme, rosemary, mustard, and olive oil) and refrigerated them for approximately 6 1/2 hrs. I set the temperature on the smoker for 200 and placed the probe in the smallest chop (112). The chops were done in 50 minutes. I then reverse seared them on the grill. Oh, I used 2 1/2 oz. of hickory, and the smoke flavor was just enough. The chops turned out med. rare to med. which was perfect for me.
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Does this photo from Christmas Vacation represent where a "lamp" chop comes from. I do like the idea of smoking lamb chops or a rack. It looks pretty tasty.
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Oops! I do know how to spell Lamb. I must have been in a hurry to record my success with lamb which I smoked for the first time. I recently watched Steve Raichlen smoke lamb ribs on an episode of Project Smoke, so I may have to give it a try.
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We all make typos! Please excuse any that I make. Let us know if you cook the lamb chops. I love lamb but have never smoked any chops.
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I am glad you enjoyed them. Lamb chops are outstanding in the smoker. A reoccurring cook for my family. You will never go wrong taking Kari's advice!