Greek Dijon Lamb Chops

Prep time:

5 if frenched, 45 if un-frenched minutes

Cook time:

35-45 minutes

Yield:

3-4 lbs

Difficulty level:

Simple

It is important to call your butcher ahead of time, especially before a holiday to reserve your meat. It can be difficult to find at times, and many times, it is frozen, especially in areas where lamb is not a prominent dish. Also, make sure to have them prepare it for you. It saves A LOT of time…
Not a lamb fan? Try this exact method on a nice beef filet! Either way, it’s the perfect Valentine’s Day recipe!

Tip: If you have not invested in a grill surface thermometer, do so… It is one of the best little contraptions on the market besides a meat thermometer. What some folks don’t realize is that the grill surface is always hotter than what the hood thermometer temperature is. Why you ask? Because the reading on the hood thermometer is the air temperature in the hood, not the grill surface! Science is cool…
When you smoke meat, your grill surface needs to stay between 225-275 degrees as well as keeping your cabin temperature around 225-250 degrees.

Ingredients

3-4 lbs lamb chop loin – make sure to call this into your butcher in advance that way they can have it thawed if it is frozen and then ask them to French it for you.
Course ground Dijon mustard
Hasty-Bake Greek Seasoning
Bread crumbs
Minced garlic
1-2 T fresh chopped Rosemary
Olive Oil
Sea Salt
Black Pepper
Foil
Cherry Wood – 2-3 fist size chunks (dry, not soaked)

Instructions

Prepare Hasty-Bake for Grilling without Heat Deflector
Rub prepared meat with olive oil, season with salt, pepper, and Hasty-Bake Gourmet Greek – set aside.
Combine and mix 2-3 tbls of course ground Dijon mustard in a bowl with 2-3 cloves of minced garlic. In another bowl mix ½ cup bread crumbs (I used traditional) and chopped rosemary – set aside.
Take small pieces of foil and wrap the exposed bones to keep them from burning.
Add 1 piece of cherry wood directly to the fire, then place meat on the grill and sear both sides for 3-5 mins per side which will give the meat a nice crust. Then, lower your firebox to the smoke setting and add your heat deflector.
Once seared, remove the rack from the grill and rub with the Dijon mustard mixture, then coat in the bread crumb mixture.
Add 1-2 pieces of cherry wood to the fire, then place back on the grill and let smoke at 225 degrees to 250 degrees for 25-30 mins until your desired temperature is reached. I pulled the meat at 135 degrees internal temp for a nice medium rare.
Let rest for 10-15 mins, then carve and enjoy!