Easter is this Sunday and as tradition would have it, we are doing a special cut of lamb in the smoker.. Smoked lamb loin chops with rosemary and olive oil– dry brined with coarse kosher salt and then seasoned to perfection with my original rub recipe (instant download after purchase). Might be the best lamb I've done yet.
We are using the new smoker by Bradley called the “Smart Smoker”. It has built-in bluetooth technology which allows it to connect to your smart phone. You can control it, view the temperature settings and even ask for alerts when the meat reaches a certain temperature. For this lamb, it was an excellent choice and took the lamb to medium rare in about 50 minutes set to 225°F.
- Prep Time: 10 minutes
- Dry Brine Time: 2 hours
- Cook Time: 50 minutes
- Smoker Temp: 225°F
- Meat Finish Temp: 138°F (medium rare)
- Recommended Wood: Pecan/Apple Mix*
*To mix woods in the Bradley Smart smoker, alternate the bisquettes in the tube.
- 10-12 Lamb loin chops (I found a great deal on these at Costco)
- Coarse kosher salt (for dry brining)
- Rosemary, finely chopped
- Olive oil
- Jeff's Original rub recipe (instant download after purchase)
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Lamb loin chops are mild tasting and very tender when cooked to medium rare. My original rub compliments the mild flavor perfectly so as to not cover up the goodness but help to bring it out in a way that will please even those who aren't typically crazy about lamb.
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In my opinion, this is the most flavorful of the chops and because you can cook them at low heat in the smoker in under an hour, they are a great option for Easter Sunday meal. Just make sure you make plenty since each chop has a “T” shaped bone running through it leaving only about 3-4 ounces of meat in each one.
They are lean and flavorful and the smoke really sets them off.
I have been seeing these in Costco for a while now and I recommend you pick up a package even if you think you don't like lamb or haven't liked it in the past.
A dry brine is a simple sprinkling of coarse kosher salt on the outside of the meat and letting it sit in the fridge for 2 or more hours. During this time the salt draws moisture to the surface where it mixes and becomes a flavorful slurry. This juice is drawn back into the meat, and the meat is now seasoned all the way through.
I usually only dry brine one side especially if the meat is not very thick or the pieces are rather small like these loin chops. If you are dry brining large meaty steaks that are really thick, you might consider doing both sides.
In most cases, you can be pretty generous and the meat will still not end up too salty.
Here's the lamb chops salted and ready to go into the fridge:
After salting the top, place the lamb chops into the fridge for about 2 hours.
Once the lamb loin chops are dry brined, remove them from the fridge for the oil and herbs.
Note: There is no need to rinse.
This is best done an hour or two ahead of time to let the flavors fuse together.
Finely chop enough rosemary to make about a tablespoon.
Pour ¼ cup of olive oil over the rosemary and let it sit until you are ready to use it.
Once ready, brush the olive oil and rosemary leaves onto the top and sides of the lamb chops. Be generous.
Let the seasoned lamb loin chops sit while you go get the smoker ready.
I cooked these in the Bradley Smart smoker but you can smoke them in any type or brand of smoker by following the heat recommendations and time estimations.
Set up your smoker for cooking at 225°F with indirect heat. If your smoker has a water pan, fill it up.
At 225°F the chops should take about 50 minutes to reach medium rare. I usually shoot for about 138°F.
In the Bradley Smart smoker this is easy since it comes with 2 meat probes. I simply plugged one of them in and ran it through the top vent and into one of the lamb chops so I could monitor the temperature of the meat.
Remember, the time is simply an estimation, the temperature is what determines when the meat is done. Many things can change how long it actually takes such as:
- How cold the meat is when it goes into the smoker.
- How full the smoker is.
- Outside ambient temperature.
- How often the smoker door is opened.
Just as soon as the alert on my smart phone told me the meat was ready, I removed it from the smoker.
Set the loin chops on the counter with foil tented over it for about 5-7 minutes to rest before serving.
Like the other smokers made by Bradley, this one uses the bisquettes to produce smoker. A tube on the side of the smoker is filled with bisquettes and every 20 minutes a bisquette is moved over to the “hot plate” and produces smoke for 20 minutes. After the bisquette is spent, it is pushed into the water bowl by the new bisquette moving onto the hot plate. It's a great system and the flavor that I get out of the Bradley Smart smoker is always top notch.
The Bradley Smart smoker has 10 slots but comes with 6 Bradley racks. This allows you to space the racks out if you like or put them all at the top if you like, etc.. You could also order more racks and cook more food at a time as long as it's things that aren't real tall such as jerky, fish, burgers, etc.
The bluetooth feature is really handy as long as you don't have to go too far away from the smoker. The range is about 30 feet which is typical for bluetooth.
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I tried the rub on a beef..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rubLove the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.
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- 10-12 Lamb loin chops
- Coarse kosher salt (for dry brining)
- Rosemary, finely chopped
- Olive oil
- Jeff's Original rub
- Place lamb loin chops on a cooling rack or cookie sheet.
- To dry brine, sprinkle salt generously on the top of the chops.
- Place the chops in the fridge for 2 hours.
- Remove the chops from the fridge, no rinsing is necessary.
- Make an infusion of rosemary and olive oil by pouring ¼ cup of olive oil over 1 tablespoon of chopped rosemary. Let the infusion sit for about an hour before you use it if possible.
- Brush the olive oil/rosemary on the top and sides of the lamb chops.
- Sprinkle the top, bottom and sides of the chops with Jeff's original rub. Be as generous as you like.. it's low in salt and big on flavor.
- Set up your Bradley Smart smoker or other smoker for cooking at 225°F with indirect heat.
- Use a mix of pecan and apple for smoke for great results.
- Monitor the internal temperature of the chops and when they reach 138 °F (medium rare) they are finished and should be removed from the smoker right away. This should take about 50 minutes.
- Let the chops rest on the counter with foil tented over them for about 5-7 minutes.
- Serve with a couple of Easter worthy sides and enjoy!