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–+ servings

Big Poppa's Lamb With Mint Chimichurri

Plated lamb chops with chimichurri sauce.
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5 from 1 vote
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These lamb chops are bursting with fresh flavor and a bright green color. The recipe is simple because you smoke an entire rack of lamb at once, and then cut it into individual chops. Easy peasy. Use your favorite chimichurri or try our recipe!
Course:
Dinner
,
entree
,
Main Course
Cuisine:
American
,
Argentinian
,
Australian
,
South American
difficulty scale
Author: David Joachim

Makes:

Servings: 4

Takes:

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Ingredients

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.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

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.

Nutrition per Serving

Calories: 748kcal | Carbohydrates: 3g | Protein: 18g | Fat: 74g | Saturated Fat: 25g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 27g | Cholesterol: 94mg | Sodium: 71mg | Potassium: 254mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 53IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 2mg