Add more rosemary sprigs or soaked wood chips for an intensified smoky flavor, but beware of overcooking the meat.ĭrizzle the chops with a little lemon juice and some olive oil before serving. Smoke these Traeger smoked lamb chops at 225-F for about 40 minutes or until they reach 135-F for medium-rare chops. Cover tightly and cook for 3 to 4 minutes (or longer, depending on the thickness of the chops). The longer the chops marinate, the stronger the flavors will be. Place it in the refrigerator the between 4 and 24 hours before cooking. Throw a handful of the soaked wood chips and some rosemary sprigs onto the briquettes. Massage the chops to coat them thoroughly with the marinade. Use tongs to move the chops to the indirect-heat side the grill. Place the chops on the grill and cook for 3 to 5 minutes, then turn and cook for 3 to 5 minutes on the second side make sure the meat browns well but does not burn. Mix together 1 tbsp olive oil, 3tsp oak smoked water,1tsp roasted garlic sea salt and rosemary and use a pastry brush to coat the lamb chops with it. Lightly coat the grill rack with oil and place it on the grill.Ĭombine the chopped rosemary, garlic, salt to taste, oil and lemon juice to taste in a large mixing bowl, then add the chops and toss to coat evenly. Remove lamb from the smoker at 115☏ internal temperature. Have ready a spray water bottle for taming any flames. Preheat cast iron pan in the oven at 500☏ for at least 20 minutes. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. If using a charcoal grill, light the charcoal or wood briquettes when the briquettes are ready, distribute them on one side of the cooking area. Lamb chops and steaks, as with beef steaks, should be cooked over a high heat, quickly, and can be quick-roasted, too, depending on how thick they are. If using a gas grill, preheat to medium-high (450 degrees). Prepare the grill for direct and indirect heat.
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