Description
Delicious dark rum inferno smoked lamb chops with a smoky, herb-crusted flavor profile.
Ingredients
Scale
- 1.5–2 lb bone-in lamb chops (rib or loin, 1–1½" thick)
- 1/2 cup dark rum
- 1/4 cup olive oil
- 2–3 garlic cloves, minced
- 2 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tbsp chopped fresh rosemary
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1–2 tbsp fresh lemon juice
- Wood chips (apple, cherry, hickory, or pecan)
Instructions
- Start by mixing the dark rum, olive oil, minced garlic, brown sugar, smoked paprika, thyme, rosemary, kosher salt, black pepper, and lemon juice in a medium bowl. This marinade not only infuses the lamb with flavor but also tenderizes the meat, making it succulent.
- Once your marinade is well-combined, take your bone-in lamb chops and coat them fully in the marinade. Cover the bowl or seal in a plastic bag, ensuring all meat is submerged. Let these sit in the refrigerator for at least 2 hours, but ideally, give them a good 6-8 hours for that deep flavor to develop. If you have the time, marinating overnight is even better!
- Prepare your smoker by preheating it to a steady temperature of 225–250°F (107–121°C). This low and slow cooking method is key to ensuring your lamb is beautifully tender while absorbing that lovely smoke flavor. Add your soaked wood chips to the smoker, letting them begin to smoke before you place your chops inside.
- Take the lamb chops out of the marinade (keep the marinade if you plan to use it for basting). Place them directly on the smoker grates. Smoke the chops until their internal temperature reaches 115–120°F, which should take between 25 to 40 minutes depending on their thickness. Reserve some of the marinade to baste the chops as they cook to enhance the flavor further.
- Once your lamb chops have reached the desired internal temperature, it’s time to heat a grill or a cast-iron pan on high heat. Sear the chops for about 1–3 minutes per side until they achieve a caramelized exterior. For medium-rare, aim for an internal temperature of 125–130°F; for medium, you’ll want to reach about 135–140°F.
- After searing, allow the lamb chops to rest for 5–8 minutes before serving. This resting period allows the juices to redistribute throughout the meat, yielding the most flavorful and tender bites. For an extra touch of indulgence, finish with a pat of herb butter on top or a squeeze of fresh lemon juice.
Notes
Ensure you have a reliable smoker for best results. A meat thermometer is essential for checking doneness.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 40-50 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 350-450 per serving depending on fat content of lamb chops
- Sodium: Varies based on seasoning and salt use
- Protein: 30-35 grams