Mediterranean Flavored Double Cut Lamb Chops 

Mediterranean Flavored Double Cut Lamb Chops 

Tips / Suggestions

  • You can cut some fat off of the lamb and use that to sear with instead of oil. I’ve done this with steaks as well. It works great to oil the cooking surface.
  • I suggest marinating the lamb overnight or even up to 24 hours. Sometimes you don’t think about or just don’t have the time, but it’s worth it to add more flavor.
  • Another variation is to cut up the lamb chops individually instead of double cut. Either way works well, although this will cook a little faster and give them some more crust.
Print Recipe

Mediterranean Flavored Double Cut Lamb Chops

Recipe by BacusBBQ
Servings

3

servings
Prep time

4

hours 
Cooking time

1

hour 
Calories

kcal

Marinated double bone lamb chops smoked and finished with a high heat sear, then smothered in a Mediterranean style chimichurri.

Ingredients

  • 1 1 rack of lamb (French cut)

  • 16 oz 16 Greek salad dressing (bottle)

  • 3 tbsp 3 Mediterranean style seasoning

  • Mediterranean Style Chimichurri
  • 1 cup 1 olive oil

  • 1/4 cup 1/4 red wine vinegar

  • 1 bunch 1 parsley finely chopped

  • 1 tbsp 1 olive tapanade

  • 1 cup 1 mint finely chopped

  • 1 cup 1 oregano chopped

  • 1 1 lemon juiced

  • 2 tsp 2 minced garlic

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 black pepper

Directions

  • Score the fat cap of the rack of lamb, place in a large ziploc bag, and pour the entire bottle of Greek dressing into the bag. Marinate for a minimum of 4 hours.
  • Combine the chimichurri ingredients and set aside for at least 1 hour.
  • Remove the lamb from the marinade and then spread the seasoning all over. Set aside.
  • Heat your smoker to 250 degrees F indirect. Add a wood chunk of your choice (I prefer apple or hickory). Place the lamb on the smoker and smoke until the internal temp reaches 110 degrees F internal. Remove from the smoker and slice into double cut lamb chops.
  • Heat a soapstone to 550 degrees F (or use a cast iron surface) on your grill. Add a high heat oil to sear with and then place the chops on the soapstone for roughly 1 minute. Flip and cook for another 1 minute.. Then, sear the short side for roughly 30 seconds. Remove from the grill (or when it's cooked to your desired doneness), set aside, and let rest for at least 5-10 minutes.
  • Serve the lamb chops as they are or cut them into individual chops before eating. Top with the chimichurri and dig in.


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