Smoked Lemon & Herb Lamb Chops. Marinated Lemon & Herb Lamb Cutlets Hot-Smoked to Perfection!!!

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Smoked Lemon & Herb Lamb Chops. Marinated Lemon & Herb Lamb Cutlets Hot-Smoked to Perfection!!!
Recipe type: Lamb / Smoking / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
In todays episode, part 9 of the series on smoking and curing foods, I am using the Smokedaddy cold smoke generator attached to a regular closed gas barbecue to hot smoke a batch of delectable lamb loin chops.
  • 8 Lamb loin chops
  • 60ml Oil
  • Juice of 1 medium lemon
  • Zest of 1 medium lemon
  • 2.5ml Garlic powder
  • 1.25ml Salt
  • 1.25ml Dry basil
  • 1.25ml Dry rosemary
  • Generous grind of cracked black pepper
  1. To start, combine the oil, lemon juice, lemon zest, garlic powder, salt, dried basil and dried rosemary in a jug.
  2. Whisk these vigorously until the mixture is totally emulsified.
  3. Grind in a generous dose of cracked black pepper and your ready to go.
  4. Arranger your lamb loin cuts in a pan and pour the marinade over the lamb. Spread it out evenly to ensure the meat is totally covered. Place the pan in your refrigerator for 4 hours.
  5. Turn the meat over half-way through this time.
  6. After marinating, remove the chops from your the refrigerator.
  7. Lift half of the chops up onto their fatty edge and drive 2 skewers through the chops just above the fatty strip. Repeat this with the remaining chops.
  8. Heat your barbecue to medium high and get the smoke generator running. Within a few minutes the smoke will be billowing out and you can place the lamb fatty side down in the barbecue.
  9. Close the lid and allow the fatty strip to cook for 6 to 8 minutes.
  10. Open the barbecue, remove the skewers from the meat, lie the the chops on their sides and continue to barbecue for 4 to 6 minutes per side (with the barbecue lid closed), depending on your preference of doneness.
  11. Transfer the lamb to platters and serve immediately with the accompaniments of your choice.


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