Smoked Lemon & Herb Lamb Chops. Marinated Lemon & Herb Lamb Cutlets Hot-Smoked to Perfection!!!
Recipe type: Lamb / Smoking / Barbecue
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
- To start, combine the oil, lemon juice, lemon zest, garlic powder, salt, dried basil and dried rosemary in a jug.
- Whisk these vigorously until the mixture is totally emulsified.
- Grind in a generous dose of cracked black pepper and your ready to go.
- 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.
- Turn the meat over half-way through this time.
- After marinating, remove the chops from your the refrigerator.
- 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.
- 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.
- Close the lid and allow the fatty strip to cook for 6 to 8 minutes.
- 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.
- Transfer the lamb to platters and serve immediately with the accompaniments of your choice.