Ingredients
Method
- Fire up. Preheat your smoker to 300°F.
- Prep. If you’re making chimichurri sauce from scratch, now is the time to whip it up! Combine fresh herbs, garlic, olive oil, vinegar, and seasonings in a blender or food processor until smooth. Set aside.
- Trim any excess fat from the rack of lamb, leaving just enough to enhance flavor and juiciness.
- Generously season the rack of lamb with Big Poppa’s Desert Gold Seasoning, ensuring an even coating on all sides. This seasoning blend will add a delightful depth of flavor to the lamb.
- Pour half the chimichurri sauce into a separate cup and brush a generous amount of the sauce over the seasoned rack of lamb, allowing the flavors to infuse into the meat.
- Cook. Place the rack of lamb in the preheated smoker and let it smoke until it's about 10 to 15° shy of your desired doneness level. Rare to medium-rare is best for lamb (about 120 to 130°F final doneness), so pull the lamb from the smoker when it reaches about 110 to 115°F. Once smoked, finish the lamb off with a quick sear on a hot grill or skillet to create a caramelized crust on the exterior while keeping the interior tender and juicy.
- Remove the rack of lamb from the smoker and let it rest for a few minutes to allow the juices to redistribute. Then, carefully slice the lamb into individual chops.
- Serve. Arrange the sliced lamb chops on a serving platter and drizzle them with the reserved chimichurri sauce for a burst of fresh flavor and vibrant color.
Video
Notes
About the lamb. If you like richer, stronger-tasting lamb, go for a rack of lamb from a Colorado ranch. On the other hand, if you prefer leaner, cleaner tasting lamb, look to Australian ranchers.