To the person who mentioned the Penzey's Bicentennial Rub for lamb... <SALUTE>
I applied a bit of extra virgin olive oil and some Penzey’s Bicentennial Rub. That rub is wonderful!!! It has orange peel in it for a slight citrus flavor. I want to try it on chicken.
I smoked the chops for only an hour or so to hit 135F internal. I then transferred the chops to a HOT grill to brown them and seal the juices. They came out medium rare and quite tasty!!
My wife has been wanting lamb for dinner, and I sure scored some brownie points with this meal!!!
Rubbed and wating on the smoker to get ready: