Today, we’re venturing beyond the classic Aussie BBQ staples to introduce you to a dish that’s sure to impress: Smoked Lamb Chops with Rosemary and Garlic.

Lamb is a beloved meat in Australia, known for its rich flavour and versatility. While lamb chops are a common sight on many Australian dinner tables, smoking them with a blend of rosemary and garlic elevates this dish to a new level of culinary delight. This recipe is perfect for those looking to explore the depths of flavour that lamb can offer, especially when combined with the aromatic presence of rosemary and the robustness of garlic.

Whether you’re cooking for a special occasion or simply want to spice up your weekend BBQ, this recipe promises tenderness, flavour, and a touch of sophistication. So, let’s dive into the art of smoking lamb chops and bring a taste of innovation to your table.

Smoked Lamb Chops with Rosemary and Garlic

Recipe by adiforgotCourse: MainDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

900

kcal

Ingredients

2 pounds (about 900g) lamb loin chops
For the Marinade
1/2 cup (120ml) extra-virgin olive oil
1/4 cup (60ml) red wine vinegar
8 cloves garlic, minced
1/4 cup (about 15g) fresh rosemary, finely minced
2 teaspoons (about 10ml) honey
2 teaspoons (10g) salt
2 teaspoons (10g) black pepper

Directions

Preheat your smoker to 250°F (120°C).
Marinate the Lamb
In a gallon-size zip-top bag, combine the extra-virgin olive oil, red wine vinegar, minced garlic, minced rosemary, honey, salt, and black pepper.
Add the lamb loin chops to the bag. Seal the bag and gently massage the marinade into the meat to ensure the chops are well coated.
Place the bag in the refrigerator and allow the lamb to marinate for 4-8 hours to tenderize and infuse with flavor.
Smoke Your Lamb
Remove the lamb from the refrigerator. Take the chops out of the marinade, letting any excess drip off.
Place the lamb chops directly on the grill grates of your preheated smoker.
Smoke the lamb for 45 minutes to 1 hour, or until the internal temperature reaches 145 degrees F (63 degrees C) for medium. Use a meat thermometer to ensure accuracy. Remember to flip the chops once at the halfway mark to ensure even cooking.
Rest and Serve
Once the lamb chops have reached the desired internal temperature, carefully remove them from the smoker and transfer to a serving platter.
Allow the lamb chops to rest for 4-5 minutes. This resting period lets the juices redistribute throughout the meat, ensuring each bite is succulent and flavorful.
Optionally, for a fresh burst of flavor, squeeze some fresh lemon juice over the chops before serving.

Why We Do What We Do

Here’s a scientific breakdown of the process:

1. Marinating the Lamb

Ingredients Interaction: The marinade combines olive oil, red wine vinegar, garlic, rosemary, honey, salt, and pepper. Olive oil acts as a carrier for the flavors of garlic and rosemary, helping them adhere to the meat. The acidity from the red wine vinegar helps to tenderize the lamb by breaking down some of the proteins, making the meat more receptive to flavors.
Time Factor: Marinating for 4-8 hours allows enough time for the flavors to infuse into the lamb and for the acid in the vinegar to tenderize the meat without turning it mushy.

2. Preheating the Smoker

Temperature Control: Setting the smoker to 250°F (120°C) ensures a slow cooking process, which is key to breaking down the connective tissues in the lamb without drying it out. This temperature is optimal for a gentle smoke infusion.

3. Smoking the Lamb

Protein Denaturation and Collagen Breakdown: Cooking the lamb at a low temperature over an extended period allows for the gradual denaturation of proteins without expelling too much moisture. The slow cooking process also converts tough collagen in the lamb into gelatin, contributing to a tender texture.
Smoke Flavor Infusion: The smoke from the wood chips used in the smoker adds a complex flavor profile to the lamb chops, imparting a unique aroma and taste that can’t be achieved through other cooking methods.

4. Resting the Meat

Juice Redistribution: Allowing the lamb chops to rest after smoking gives time for the juices, which have been driven to the center of the meat by the heat, to redistribute throughout the chop. This results in a more uniformly juicy and flavorful piece of meat.
Carryover Cooking: The internal temperature of the lamb continues to rise slightly during this resting period, bringing it to the perfect doneness without the risk of overcooking on the direct heat.

5. Serving

Final Flavor Touch: Squeezing fresh lemon juice over the smoked lamb chops before serving adds a burst of acidity that cuts through the fat and enhances the overall flavor profile of the dish.

Understanding these steps at a fundamental level highlights the importance of each part of the cooking process, ensuring that the final dish is not only delicious but a true testament to the art and science of cooking.