These smoked lamb lollipops are quick and easy, and the perfect barbecue recipe for lamb loin chops. Smoked hot and fast as a rack before cut up into chop portions, get ready to meet your new favorite cut of lamb.
You can either grill the whole rack of lamb or break it down into individual lollipop pieces. Whichever you’re more comfortable with. Grilling them individually will help you to brown more of the surface area of each serving, although be careful. This will make the meat thinner and more vulnerable to drying out or being overcooked.
If you’ve prepared and smoked pork or beef ribs before, you’ll be familiar with having to remove the membrane. Also referred to as silverskin, this is a thick, rubber-like layer that sits on the underside of the ribs. Some people like to keep it on, but it can turn unpleasant when cooked so I recommend getting rid of it.
Just like with pork or beef ribs, to remove the membrane simply use a blunt knife to dig under the corner of the silverskin. Use a paper towel to get some purchase on it, and peel away. Ideally, this will come away in one motion, but it might require a few attempts to remove the entire thing. Either way, once it’s removed cut off any other remaining excess fat.