Smoked Barnsley Lamb Chops

Recipe prepared by Merry Graham | Serves 3 | Prep: 4 hours, 5 mins. | Cook: 30-40 mins. | Rest: 5 mins.

Coated in an aromatic wet rub, these thick-cut Barnsley chops are packed with flavor. Cook them on a grill or smoker for a smoky taste, then give them a quick sear to get a perfect crust while keeping the meat juicy and tender.

Ingredients

• 2 Barnsley lamb chops

• 2 tablespoons ground coriander

• 1 ½ tablespoons paprika

• 1 ½ tablespoons coarse kosher salt

• 1 teaspoon ground cumin

• 1 teaspoon granulated garlic

• 1 teaspoon onion powder

• 1 tablespoon garlic, finely chopped

• ¼ cup avocado oil

• Juice of 1 lemon

• 2 tablespoons cilantro, finely chopped

Suggested Sides:

• Sautéed zucchini ribbons

• Grilled chayote squash

• Fresh salsa verde

• Grilled corn

Directions

1. Use a sharp knife to score the fat around the edges of each lamb chop. This helps the fat render and crisp up during cooking.

2. In a small bowl, add the wet rub spices first, then add the avocado oil, lemon juice, and cilantro. Whisk until well combined.

3. Spoon the wet rub evenly over all sides of each lamb chop. Wrap the chops tightly in plastic wrap, massage the wet rub into the meat, and refrigerate for at least 4 hours, or ideally, overnight.

4. When you're ready to cook, prepare a gas or charcoal grill for two-zone cooking. Create an indirect, low-heat zone (275–300°F). If using a gas grill, you can add wood chips in a smoker box over the hottest part of the grill for extra flavor.

5. Lightly scrape off most of the wet rub from the chops with the back of a knife.

6. Lightly oil your grill grates and place the chops on the highest rack, over the cooler, indirect side of the grill. Close the lid and smoke the chops for 20 to 30 minutes, or until their internal temperature reaches 120°F.

7. Remove the chops from the grill and increase the temperature to high (around 400°F). Return the chops to the grill and sear them on both sides for 2 to 3 minutes per side, or until a desired internal temperature is reached (about 138°F). Make sure to also sear the fatty edge to render the remaining fat and create a crispy crust.

8. Let the lamb chops rest for 5 minutes before serving. Arrange them on a platter with the suggested sautéed zucchini ribbons and chayote squash. Sprinkle with grilled corn kernels and drizzle with fresh salsa verde.

This recipe originally appeared on @amerryrecipe.