Smoked and Seared Lamb Chops

APPS & SIDES

Prep Time: 30 mins

Cook Time: 50 mins

Total Time: 1hour 20minutes

As tradition would have it, at Easter, it’s time to make smoked lamb in the smoker. These smoked and seared lamb chops are not only delicious, but also surprisingly easy to prepare.

Ingredients

Serving Sizes

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Rack of Lamb
Coarse Kosher Salt
Jeff's Texas Style Rub
Jeff's Original Sauce
Balsamic Vinegar
A1 Sauce

Equipment

Z Grills Pellet Smoker
Z Grills Competition Blend Pellets

Instructions

- Slice
  
  Step 1: Slice the rack of lamb into individual chops.

- Dry Brine
  
  Step 1: Sprinkle a pinch of coarse kosher salt onto the top side of each chop. Refrigerate for at least 2 hours or overnight (no need to rinse when finished).

- Glaze and Season
  Step 1: For the glaze, combine 3/4 cup of Jeff's barbecue sauce, 1/2 cup balsamic vinegar, 3 TBS of A1 sauce.
  
  Step 2: Glaze the top side of each chop.
  
  Step 3: Sprinkle the top of each chop with the rub.

- Smoke
  Step 1: Set up your smoker for cooking at 220 ℉.
  
  Step 2: Smoke cook chops until they reach medium-rare (128-130 ℉), about 25-30 minutes.
  
  Step 3: Rest for 10 minutes under foil before searing.

- Sear
  Step 1: Use a griddle, hot pan, hot grill, or broiler to quickly sear the top and bottom sides of the lamb chops.
  
  Step 2: Finish and serve
  
  Step 3: Keep warm until serving time. Enjoy!