Smoked Lamb Chops (Lollipops)
Smoked Lamb Chops cooked on the smoker then finished grilled hot and fast and cut into an individual lollipop for an elegant appetizer or serve two for an entrée.
Servings 4 servings
- 1 rack of lamb, (or 8 bones)
- 2 tablespoons fresh rosemary, approximately 3 sprigs
- 2 tablespoons fresh sage
- 1 tablespoon fresh thyme
- 2 large cloves garlic, roughly chopped
- 2 tablespoons shallots, roughly chopped (about 1 shallot)
- ½ teaspoon salt
- ½ teaspoon course ground pepper
- ¼ cup olive oil
- 1 tablespoon honey
Prep your smoker to 225 degrees using a fruit wood.
Trim off excess fat and silver skin from the rack of lamb.
Combine the remaining ingredients (for the herb paste) together in a food processor and apply paste liberally to the lamb. You can do this up to 24 hours prior.
Place rack of lamb on the smoker for 45 minutes to an hour, or until the internal temperature of the rack of lamb reads 120 degrees on an instant read thermometer. (We like the Dot unit from Thermoworks for this.) Then remove and prep your grill/smoker for direct heat.
Sear the lamb 2 minutes per side for your crust. Look for an internal temperature of 125 for medium-rare, and 145 for medium-well. Let it rest for about 5 minutes, then slice into individual lollipops and serve.
Serve individually as a finger food or appetizer.
If serving as a main dish we love it over veggies or a root vegetable puree.