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.
Delicious lamb chop lollipops smoked and finished with a high sear. Finished with a garlic and rosemary seasoning mix. Perfect as an appetizer or main course.
Course Appetizer, Dinner, Main Course
Cuisine American, BBQ
Prep Time 20minutes
Cook Time 50minutes
Total Time 1hour10minutes
1rack of lamb
3tbspfresh rosemaryfinely chopped
½tspground black pepper
Start by trimming the lamb. Remove the silverskin underneath the rack with a blunt knife and dry paper towel.
Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, set it up for two-zone cooking with the direct-heat side as hot as you can get it.
Place the lamb rack on the smoker grates, on the indirect side. Cook for 45 minutes, or until the meat's internal temperature has reached 115-120°F (46-49°C).
Move the lamb to direct heat, or increase the ehat in your smoker to high (about 400°F). Sear the rack for 2 minutes per side.
Cut the rack into 4 fat, double-wide chops by slicing between every second bone. Try to make all four the same thickness so they will cook at the same rate. Sprinkle the meat with salt and dry brine in the fridge 1 to 2 hours before cooking.
Remove the rack from the heat and allow to rest for 10 minutes. While it rests, combine the seasoning mix.
Slice into two chops per serving. Sprinkle with seasoning mix and serve.