I've never had smoked lamb before. I definitely want to try it now!
It's the only way I will eat lamb. I detest the traditional oven cooked lamb with mint sauce.
Put some smoke / sear on lamb, and I'm all over it. :-D
It's even better with Chimichurri, but I didn't make it for the chops:
Chimichurri - Steve Raichlen
1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar, or more to taste
5 tablespoons water
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes, or to taste
1/2 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
Step 1:Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Do not over process; the*chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar to taste.
Step 2:Chimichurri is quick to make, so I usually prepare it as I need it. If you do choose to store it, transfer it to a jar, cover, and refrigerate. It will keep for several weeks, but it loses its bright green color in a day or two. Be sure to taste and reseason before serving.
