You are going to love these smoked lamb shoulder chops this Easter for their amazing flavor.. unlike any lamb you've probably ever tasted.
Brined and marinated with creamy buttermilk to tenderize and bring out the best of that wonderful lamb flavor. I used my Texas style rub (Purchase formula here | Purchase bottled rub) to season the top and bottom of the chops to perfection.
Lamb has never been my favorite meat but I could not stop eating these.. they were that good and they bring something extra special to your family dinner table this year for Easter.
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.
Adding the Seasoning
Drizzle some olive oil onto the top side of the chops and use a brush to spread it out.
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.