Q-Score: need help with Lamb Shoulder Chops

Discussion in 'Lamb' started by forluvofsmoke, Oct 8, 2009.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I haven't cooked or eaten Lamb for about 12 years [​IMG], (never smoked it) and I'm wondering if anyone has a seasoning blend which will tame-down the gamey flavor. I figured on doing a cold smoke & sear over a charcoal fired kettle grill...great for any smaller pieces of meat, and the thickness of the chops remains unknown at this time.

    I got my hands on some cheap (well, free) meat today from the parent of a kid who's been staying at our house for awhile:

    The English Roast will likely be attending a jerky session, along with my slicer. The GB, may or may not be too high of fat content for a jerky ride...that'll be decided when I get some thawed out and have a look at it...cold smoked/seared burgers is a mighty tasty and quick back-up plan to have, if needed. Got that end covered.

    Anyway, the Lamb Chops might kick my rear-end...been too long and I never really spent enough time cooking it to have a good method (until now) or seasonings for it. My two oldest boys will probably eat it along with myself...I don't think I can convince the ladies or youngest boy of the house that it's good eating, but, I'll try...

    Does rosemary, garlic, CBP, onion, kosher salt and a touch of basil with cherry/apple smoke sound about right?

    Thanks for any tips/opinions on seasonings, as I have no other ideas for what will go well with lamb springing up to bite me at this point in time.

  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Sounds about right Eric. I cook my lamb roasts rare and they are not gamey at all.

    Good luck and I am sure you will be fine.
  3. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks Ron, I'm just kinda going by gut instinct on this one...yeah, I'll get myself pumped up a bit before the I load up the charcoal chimney, get into the mindset and go with the flow. [​IMG]

    Thanks again, good buddy.

  4. chefrob

    chefrob Master of the Pit OTBS Member

    garlic, rosemary, S&P are clasic and what i would go with.....the onion would be good too.
  5. herkysprings

    herkysprings Smoking Fanatic

    Here is a recipe I did a long time ago, that came out GREAT for leg o lamb. It's from a Bradley recipe card, but you could just use the rub and smoke it in whatever.

    Smoked Leg of Lamb

    • 2.5 to 3 kg (5 to 6 lb) leg of lamb boned and tied
    • 1 small onion peeled and halved
    • 1 head of garlic peeled
    • 45 ml (3 tbsp) fresh lemon juice
    • 10 ml (2 tsp) lemon zest
    • 30 ml (2 tbsp) paprika
    • 5 ml (1 tsp) rosemary
    • 10 ml (2 tsp) coarse salt
    • 10 ml (2 tsp) coarse ground pepper
    • 90 ml (6 tbsp) olive oil
    To Serve
    • lemon wedges
    • extra virgin olive oil
    • minced fresh mint
    Prepare the paste by combining all the paste ingredients except the oil in a food processor and process. With the processor running, pour in the oil and continue processing until a paste forms. Spread the paste generously on the lamb. Place the lamb in a plastic bag/wrap and refrigerate overnight. Remove the lamb the next day and let stand for 45 minutes.
    Smoking Method
    Preheat your Bradley Smoker to between 105°C and 120°C (220°F and 250°F). Place the lamb in the Bradley Smoker and using Special Blend flavor bisquettes smoke/cook until the lamb is medium/rare, approximately 30 minutes per pound. Use a meat thermometer to check.

    Here is a pic of what I got, sliced with some pasta salad. it came out great, perfect doneness all the way through. I separated the leg meat and sliced it in the individual smaller chunks.

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