Smoked Loin Lamb Chops - with Rosemary and Olive Oil
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. Might be the best lamb I've done yet.
Servings 4 -6
Ingredients
- 10-12 Lamb loin chops
- Coarse kosher salt for dry brining
- Rosemary finely chopped
- Olive oil
- Jeff's Original rub
Instructions
- 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 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!