Smoked Lamb Chops????

[StickyDan]

I've got some Lamb chops that need eatin'.  I was thinking about smokin em.  I've never tried to smoke lamb before so I'm looking for some ideas/recipes.  What would be a good smoke to compliment lamb.  I'm guessing mesquite might not be so good.  Should I just cook em in the smoker or should I cold smoke and than grill?  Ideas welcomed.

[classicrockgriller]

I haven't smoked chops, but have smoke a leg of lamb and just use salt, pepper, & onion powder. (maybe garlic powder too)

Use apple wood to smoke with.

[ArnieM]

I'm pretty much with CRG on the rub though I might add dome fine-ground rosemary.

How to cook depends on the chop.  We go from the ones with the long bones that tend to be rubbery to the tiny 'spensive ones.

I'd go low and slow on the former and might skip the smoke and just grill the later.

As far as wood goes, apple would work.  Maybe even pecan or alder but I wouldn't want to heavier than that.  Maybe an hour of hot smoke and then grill.

So, what kind of chops do you have?

[BuyLowSellHigh]

What a great idea.  I would try cold smoke, then a wet rub of EVOO / finely chopped garlic/ S&P and onto a grill, but don't char 'em up.

[ArnieM]

OK, it's lamb chops for installment 4, Thursday night's dinner tomorrow.  My butcher gets the lamb from Peter, across town.  http://www.sepefarm.com.  I get round-bone chops.  I believe they're cut off the shoulder.  Here's one now.



Really a great taste and not rubbery.  There's such a taste difference between fresh locally slaughtered lamb and the stuff you get at the grocery store.

No T'Storms in the forecast for tomorrow so they'll get some smoke and then go on the grill.

[StickyDan]

Arnie, I'm not sure what the are now that you ask.  I just thought they where lamb chops.  They're about the size of my palm and look like little mini T-bones.  I think a simple rub sounds like the best bet.  I'm also thinking oak?

[ArnieM]

A pic would help.

From your description it sounds like a rib cut off of the backbone.  You'd have a decent piece of meat running down one side of the long bone - the sirloin.  The other side of the long bone would have a small piece of meat - the tenderloin.  They sound like good ones.

Yes, similar to a T-Bone or Porterhouse steak but of course smaller.

If you like the taste of lamb, treat them gently.  A simple S&P rub would probably do it - go light on the salt.  If you have to use oak, I'd probably go for 40 minutes; 60 minutes on a lighter wood.

The chops are pretty much raw at this point.  Press one or two with your finger.  It should feel pretty soft. 

Then, onto the grill.  Maybe a light rub of OO and oil the grill grate.  I like mine medium-rare but to each their own.  Use your grill on medium if you can.

Start with two minutes per side.  After four minutes, press the chop with your finger again.  If it feels really soft, it's rare.  If it feels firmer you're pushing medium rare to medium.  If it feels really firm, well you've overcooked 'em.  The finger test works well on anything thin you're doing on the grill.  It takes a little practice.

Good luck to you.

[StickyDan]

Thanks Arnie. I've actually been buying these from costco for a long time now.  I've grilled em in a variety of ways, all of which are usually pretty good.  I'm just lookin for something different - and an excuse to load up the BDS. ;)

[ArnieM]

The lamb got me going.  Went to the butcher today to pick up a couple of chops.

He confirmed what I said about the cut.  Your chops are fairly small but thick and resemble a miniature porterhouse.  Nice chops.

I'll be doing my chops for dinner tonight - installment 4 of my simple weekday food series.  Basically, they're cut from the shoulder at a 90 degree angle.  They're going into the smoker nekid for an hour of apple.

I'll put a 'dinner' post up later.

This is what they look like.

[StickyDan]

Hey no fair.  You're beating me to my own finish!!!

[KevinG]

ya snooze ya lose. ;D

[StickyDan]

Yum yum yum.   Just finished dinner.  It was great.  I cold smoked the lamb for about 1:20 using apple wood and finished on the grill.  Seasoned with simple EVOO, S&P and garlic.  Also grilled some asparagus, corn on the cob and some portabello shrooms for the wife.
While cold smoking, I also thru in a rib steak.  That's for tomorrow night.  The lamb had a mild smoke flavor and nice aroma.  The seasoning was simple enough to let the lamb flavor shine through. 
Side note - this is the first time I've tried to cold smoke a steak and fridge it for the night as opposed to just grilling right away.  I'm excited to see if there's a noticeable difference in taste. 
Arnie  - how did you make out???

[classicrockgriller]

How can WE YUM YUM with NO PICS!

NO PICS, NO YUM YUM FOR US!

[StickyDan]

Sorry CRG, no food porn for you.  You'll just have to use your imagination. Just don't use it around me! ;D

[BuyLowSellHigh]

Then it's a ruse - no pics, didn't happen, only in your mind and dreams.   ;D

(I'm sure it was wonderful - love lamb, but only get it in restaurants and when wife is gone, she nearly gags at the presence of anything lamb sheep or goat and can detect it at 100 yards blindfolded).