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January 1, 2022Moroccan Lamb Chops
Growing up in New Zealand, Lamb was always one of my most favorite meats and certainly the protein which I enjoy smoking the most.
Many people avoid lamb because of the gamey flavor that it has. Personally I like this element, but if you don't, there are things you can do to reduce it. Soaking the meat in salt water, dairy, acids such as vinegar or lemon juice are all great options.
This recipe takes a bit of a detour from New Zealand recipes and lands us in the Moroccan. The earthy spices, combined with the citrus and herbaceous leafy greens makes this recipe seriously next level.
What you will need
- 8 lamb loin chops
- 2 cloves minced garlic
- 2 T fresh mint chopped
- 2 T fresh cilantro chopped
- 2 t paprika
- 2 t cumin
- 1 t white sugar
- 1/2 t cardamom powder
- 1/2 t cayenne
- 1 T ground fennel seed
- 1Juice 1/2 a lemon
Method
1. Mix all ingredients wet rub ingredients together and coat each loin chop.
2. Place lamb onto a preheated smoker at 225-250F. I used the Nomad Grill for this recipe and it worked incredibly well.
3. Place a fist sized chunk of wood above the coals and allow the smoke to get clean before adding the lamb and cooking until it hits your desired internal doneness. I went to 130F
4. Once internal temperature is met, remove from the heat and allow lamb to rest for ten minutes before serving.
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