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Lone Star Grillz “Lamb Chop Lollipops”

Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination. 

Recipe and Ingredients: 

  • Rack of Lamb (Be sure they have a good, meaty endcap, some marbling and the straightest bones possible) Ours was 2.6 lbs. in the video

  • ¼ cup Olive Oil

  • 5 cloves of fresh chopped Garlic

  • 2 teaspoons of dried Rosemary

  • 1 teaspoon Salt

  • ½ teaspoon Black pepper

WET RUB DIRECTIONS: Combine garlic, rosemary, black pepper, salt into olive oil and mix well.

DIRECTIONS:

ALWAYS START BY WASHING YOUR HANDS PRIOR TO PREPARING ANY FOOD FOR FOOD SAFETY.

  1. Unpackage and trim Lamb Chops well to expose as much meat surface as possible by removing as much fat/silver skin as possible with minimal waste. 

  2. Cut Lamb Chops into lollipops (2 bones each, see video for details).

  3. Make wet rub, pour over Lamb Chops in a sealable container.  Mix well to coat Lamb Chops, cover, place in fridge for 3-6 hours.

  4. Pre-heat El Fuego Trio’s Pellet side to 225 degrees Fahrenheit, once fully pre-heated place Lamb Chops on pellet side with a temperature probe to monitor temperature.

  5. Once Lamb Chops hit 70-80 degrees Fahrenheit, light a chimney of Charcoal for the sear and allow it to get hot while the Lamb continues to approach searing temperature of 115 degrees Fahrenheit.

  6. Once Lamb reaches 115 degrees Fahrenheit, pour hot coals into charcoal side, use the lowest height setting for the charcoal side.

  7. Place Lamb Chops onto charcoal side directly over the coals and sear each side (all 4) for 45 seconds each.  Continue to turn and rotate as needed until the chops reach an internal temperature of just over 130 degrees Fahrenheit in the center.  Remove each one for rest as they hit the target temperature.

  8. Rest them for a few minutes (5 -10).

  9. Slice/serve/ENJOY!


Recipe By: Derek Perry

 

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