Smoked Mint-Curry Lamb Chops
Barbeque and Smoked
,Lamb
,Main
April 13, 2023
What’s better than smoked lamb chops? Smoked lamb chops with an Asian makeover – dry mint brine and curry oil.
This may sound like a bazaar combo but believe it or not there is a method to the mishegoss.
Like a 007 covert operation, the dry salty brine draws moisture to the surface, allowing the stealthy mint to penetrate the meat. The curry oil’s purpose is to deliver that flavor and aroma a billion Indians are crazy about. We wanted in on that action.
The smoked cherry wood imparts a subtle smoky sweetness to the meat.
Now that we delved into the heart of the matter, let’s move on to actually cooking this bad boy.
Smoked Mint-Curry Lamb Chops
Ingredients
- 2 Lamb loin chops
For the Dry Brine
- ½ TBSP dried mint hand crumbled
- ½ TBSP kosher salt
- ¼ TBSP cracked black pepper
For the Curry Oil
- 1 TBSP olive oil
- 1 tsp curry powder
- 1 tsp garlic powder
- 1 tsp chili powder
Instructions
- Heat smoker to 225°F
- Pat lamb chops dry
- Combine the dry brine ingredients
- Coat the lamb chops with the dry brine and allow to sit for 3 hours
- Combine the curry oil ingredients
- Slather the lamb chops (with the dry brine) with curry
- Add cherry wood to the smoker
- Place the lamb chops over a water bath in the smoker
- Smoke the lamb chops until an internal temperature of 138°F, which is medium-rare for lamb (roughly 45 minutes)
- Pull from the smoker and allow to rest for 5 minutes
- Enjoy your meat.
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