I found these at my local grocer already sliced into chops but if you can't find them, you can go to a butcher and he can probably hook you up. In my opinion these are not as tender as lamb loin chops but they reign supreme in flavor and once you taste these, you'll see what I mean.
I used a simple buttermilk brine on the lamb shoulder chops as follows:
- 1 quart buttermilk
- ¼ cup kosher salt (coarse)
- 1 cup (8 ounces) cold water
Pour the buttermilk and water into a large pitcher. Add the salt and stir for about 30 seconds to make sure the salt is dissolved into the liquid.
Note: This was enough to cover about 4 chops. If you are making more, you may need to double the recipe or adjust the recipe as needed.
Place the lamb shoulder chops into a bowl or zip top bag
Pour the buttermilk brine over the top of them to cover.
Place the chops in the fridge for 3-4 hours.
When the brining time has finished, discard the buttermilk brine and rinse the meat with cold water to remove any residual salt.
Drizzle some olive oil onto the top side of the chops and use a brush to spread it out.
Generously sprinkle Jeff's Texas style rub (Purchase formula here | Purchase bottled rub) onto the top side.
Flip the meat over and do the olive oil and Texas style rub again on the other side.
Place the chops on a Weber grill pan or Bradley rack for easy transport to and from the smoker.
Let the lamb chops sit there while you go get the smoker ready.
Setup your smoker for cooking at at about 240°F with indirect heat.
If you smoker has a water pan, fill it with hot water.
Make sure you have enough smoking wood available for about 30 minutes of light smoke.
Once the smoker is preheated and ready to go, place the lamb shoulder chops on the smoker grate.
Watch them carefully as these may cook fast and especially if they are on the thin side.
Mine were just over ½ inch and took about 25 minutes.
When they reach about 110-115°F it's time to move them to a very hot grill or under the broiler of your oven to finish up.
Tip: Use a fast reading thermometer such as the Thermapen to cook these perfectly.
Place the meat on the grill or under the oven broiler and watch them very carefully.
One advantage of the broiler is that it allows you to see the top and how brown they are getting.
If you are going for grill marks, use the grill.
When they reach just a little above medium rare, they are done. I like to take these to about 140-145°F.
When they are finished, serve them right away for best results. If you have to hold them for a few minutes, tent some foil over them during the wait.