Mint Lamb Chops

Name: Lammkoteletts Minze
Total time: 1 h
Ingredients: 15 g Frische Minze gehackt; 8 g Knoblauch gepresst; 16 g Meersalz; 4 g Schwarzer Pfeffer gemahlen; 20 ml Olivenöl; 10 ml Zitronensaft

MarinadeLambHot SmokingEasy1-2 hrs62-65 °C150-170 °CApple + Cherry

Lamb chops are marinated with a fresh mint-garlic marinade and briefly hot-smoked at higher temperature. The higher smoker temperature creates a light crust while keeping the center tender and pink. Apple and cherry wood complement the fresh mint note.

Ingredients(for 1 kg)

Fresh mint, chopped15 g

Pressed garlic8 g

Sea salt16 g

Ground black pepper4 g

Olive oil20 ml

Lemon juice10 ml

Instructions

Marinating

10 minutes + 2–4 hours

Mix mint, garlic, olive oil, lemon juice, salt and pepper into a marinade. Coat chops completely, cover and marinate in the refrigerator for 2–4 hours.

Smoking

45–75 minutes

Preheat smoker to 150–170 °C. Pat chops dry and place on grate. Add apple and cherry wood chips. Monitor core temperature and remove chops at 62–65 °C.

Resting

5–8 minutes

Loosely cover chops with aluminum foil and rest for 5–8 minutes. Serve immediately.

Pro Tip

Do not cook lamb chops above 65 °C internal temperature – the meat will then be tender pink and juicy. Higher temperatures make it dry and tough.

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