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00A Recipe From:
Soaked, Slathered, & Seasoned
A Simple Guide to Flavoring Food for the Grill
by Elizabeth Karmel
Ingredients
Special Equipment: Cameron Stovetop Smoker; post oak or other favorite wood chips, soaked in water
2 racks of lamb, frenched
Olive oil
2 cups Pitmaster Pete’s Sweet Chile Rub (this recipe can be found here)
Instructions
Using a sharp knife, cut the racks of lamb along the bones into individual chops—you’ll have about 14 chops. They should be small and resemble lamb “lollipops.” Lightly brush all the surfaces of the lamb with the olive oil.
Pour the rub onto a piece of waxed paper. Holding each chop by the bone, dredge each side of the chop through the rub to coat the entire outside of each chop.
Once the chips start to smoke, place the chops in the center of the cooking grate and smoke-cook for about 15 minutes for rosy rare like the picture or a little longer for medium (pink) rare. The chops are best cooked to rare, but cook to your preferred level of doneness.
| Servings |
| 4 to 6 |
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A Recipe From:Soaked, Slathered, & Seasoned A Simple Guide to Flavoring Food for the Grill
by Elizabeth Karmel IngredientsSpecial Equipment: Cameron Stovetop Smoker; post oak or other favorite wood chips, soaked in water 2 racks of lamb, frenched Olive oil 2 cups Pitmaster Pete’s Sweet Chile Rub (this recipe can be found here)
InstructionsUsing a sharp knife, cut the racks of lamb along the bones into individual chops—you’ll have about 14 chops. They should be small and resemble lamb “lollipops.” Lightly brush all the surfaces of the lamb with the olive oil. Pour the rub onto a piece of waxed paper. Holding each chop by the bone, dredge each side of the chop through the rub to coat the entire outside of each chop. Once the chips start to smoke, place the chops in the center of the cooking grate and smoke-cook for about 15 minutes for rosy rare like the picture or a little longer for medium (pink) rare. The chops are best cooked to rare, but cook to your preferred level of doneness.
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