Lamb Chop Lollipops Recipe
The kettle grill is ubiquitous...Lamb chops in the kettle grill, not so much. Perhaps it's because folks don't know how to grill lamb chops? In this recipe, we show you how to grill lamb chops perfectly & while I know this sounds very cliché to say...if you try this once, you'll be hooked on lamb chops forever. They are that good!
Most lamb racks in the market are in vacuum sealed packages. As best you can tell, given the limited visibility, look for the following:
- Straight bones
- A nice round section of meat at the end of the bone
- Good marbling throughout the meat
- Rack of Lamb (mine in the video was 2.5 lbs.)
- 4 cloves of garlic (or equal amount of minced)
- 2 teaspoons of fresh dried Rosemary
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ cup Extra Virgin Olive Oil
Directions For Wet RubCombine Garlic, rosemary, black pepper, salt into olive oil and mix well.
We have to remove as much of the fat as possible without sacrificing too much meat in the process. Lamb chops are covered with quite a bit of fat and silver skin so it will take you a few minutes to remove that. This process will expose more of the meat for rub, searing and char flavor! So take your time and do your best without stressing too much! Use a sharp, thin knife to make the process easier. NOW CUT INTO LAMB LOLLIPOPS (TWO BONES EACH). Apply the wet rub to these and place them into a sealable container and into the fridge for 1-6 hours before cooking.
Grill SetupWith the Slow ‘N Sear® in place (with the water reservoir installed in the Slow 'N Sear® Deluxe). We won’t be using water, but this will help protect the lamb bones during searing. Place the Drip ‘N Griddle Pan below the indirect cooking side to help for easy clean up. Use 20 charcoal briquettes with a couple small chunks (or one larger) of Hickory for flavor, and a fire starter of your choice.
Start the 20 coals with a starter, allow them a few minutes to catch, then place the lid on. Open the top vent and smoke hole all the way to allow the temps to begin to build. Target temperatures for the first part of the cook are 225º-250ºF. To achieve this, monitor the temps with a remote thermometer, and once they hit 150ºF Fahrenheit, begin to choke back the vents until you settle into the desired cooking temperature. Place the lamb on the indirect side of the cooker and use a remote thermometer to continue to monitor meat temp. Once it hits 90ºF, check the lamb to assure even cooking and light ⅔ full chimney of charcoal separately, allow it to get hot while we wait for the lamb to reach 115ºF internal temperature. Once the Lamb hits 115ºF internal temperature, remove it from the cooker while you prep the grill for searing. Prepare for searing by removing the cooking grate, dumping the hot chimney of coals into the Slow ‘N Sear® and spreading the coals out evenly. Place the cooking grate back onto the cooker, place the lamb on the indirect side, then spin the grate half a turn so that the lamb is over the direct heat for the sear. Sear each side of the lamb (all 4 sides) for approximately 1 minute each side while spinning the grate ¼ turn each time as shown in the video. After all 4 sides have been seared, place the lamb on the indirect side and check the temperatures. You are shooting for 125º-135ºF final temp (your preference). If the lamb is at your desired temperature, remove from cooker and rest for a few minutes. If the lamb has not reached your desired temperature yet, leave on the indirect side and use the “cracked lid method” to finish it off. This technique means to cover the grill with the lid but leave a gap on the direct side so a majority of the heat can escape and you will lower the risk of overcooking the lamb under extreme heat.
Once it reaches your desired temperature, remove from the cooker, rest for a few minutes, cut and enjoy!