Delicate lamb chops simply seasoned and smoked low and slow before reverse seared over high heat on a Pit Boss pellet grill.Finished with a garlicky chimichurri sauce.
1RackLambor you can purchase 8 individual bone-on rib chops, preferably already frenched and trimmed
2tablespoonAvocado or Olive OilNOT extra virgin
Kosher Saltto taste
Cracked Black Pepperto taste
Chimichurri Sauce
½CupFresh cilantro
½CupFresh parsley
¼CupRed Onion choppedabout ¼ red onion
1tablespoonLemon Juice about ½ lemon
1CloveGarlic
½teaspoonSaltor more to taste
Fresh Ground Pepper to taste
Red Pepper Flakes to taste
½CupExtra Virgin Olive Oil
Instructions
Prepare the Lamb Chops
If your lamb came as a rack, trim the fat cap from the broad side of the lamb and the trim excess fat from in between and around the exposed bones using a boning knife.
Stand the rack up with the bones pointing up. Cut down between each bone to cut the rack into equal chops with the bones still attached.
Rub the oil on all sides of each chop. Sprinkle each side with salt and pepper to taste.
Set up the Pit Boss
Load the Pit Boss with pellets, turn it on , and let it run through the start up cycle on the SMOKE setting with the lid OPEN.
Keep the Temprature set to the SMOKE Setting, or about 180°F.
Place the lamb chops on the smoker, evenly spaced.
Chimichurri Sauce
In a food processor, pulse together the herbs, onion, lemon juice, garlic, salt, pepper, and red pepper flakes.
Drizzle the olive oil over the top and process until you have a slightly chunky sauce.
Cover and refrigerate the sauce until almost ready to serve. The sauce will need to be at room temperature for 15-30 minutes prior to serving for the olive oil to re-liquify.
Reverse Sear the Lamb Chops
After about 40 minutes, or once the lamb chops have reached an internal temperature of about 125°F, move them to the side of thr grill away from the center.
Leave the lid of the Pit Boss OPEN, turn the temperature to HIGH, and open the searing plate on the flamebroiler.
After 5-7 minutes, once the fire in the firepot has heated up, sear the lamb chops, one at a time or in small batches, 1-2 minutes total on each side until brown and sizzling. Turn and flip frequently to make sure no sides burn.
For Medium doneness, rmeove the lamb chops from the Pit Boss when they reach an internal temperature of 135°F.
Place on a plate, uncovered, to rest for 5 minutes before serving.
Finish the Sauce and Serve
Stir the Chimichurri Sauce well before serving.
Plate the lamb chops and drizzle with the sauce.
Notes
For medium rare, remove them at about 128°F.For medium well, remove them at 140°F.