1 rack of lamb or 4–6 lamb chops
8 cloves garlic
1 bunch of fresh rosemary (about ½ cup)
1 tbsp. Dijon mustard
salt and pepper
1 Food Prep
First, dry brine the meat by salting the lamb with about a tsp. per side, and allowing it to sit uncovered in the refrigerator for up to 4 hours.
- Next, finely chop the rosemary and garlic until it’s the consistency of wet sand. Add the oil and Dijon mustard to the rosemary and garlic mixture to create a paste.
- Then, remove the lamb from the refrigerator. Rinse under cold water and pat dry.
- Finally, rub the wet seasoning on all sides of the lamb, making sure to get as much garlic and rosemary on the meat as possible. There may be extra wet seasoning. Allow the meat to absorb the seasoning while you preheat your pellet grill.
2 Grill Prep
- Fuel: We recommend Kingsford® Hardwood Pellets
- Temp: 190°F (Low Heat) & 475°F (High Heat)
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Smoke the lamb chops by placing them in the middle of the grill, with the lid down, at 190°F for about 30 minutes.
- Next, remove the lamb chops and place them on a plate, and tightly cover it with foil.
Increase the heat on your pellet grill to 475°F.
Grill the lamb for about 8 minutes per side or until it reaches an internal temperature of 135°F on a digital meat thermometer.
Place lamb chops on a platter, loosely cover with aluminum foil and let them rest for 10 minutes before serving, until they reach an internal temperature of 145°F.
- Serve and enjoy.
For safe meat preparation, reference the USDA website.
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