For Day 7, we made lamb chops smoked in our Grapevine & Rosemary blend. And they were AMAZING!
Lamb chops are not as common in everyday American home cooking as other meats like beef and chicken. And that's a shame because lamb chops are absolutely delicious when prepared correctly. They are, however, popular in fine dining and high-end restaurants, often considered a premium or gourmet option. If you are not familiar with lamb chops, we highly recommend you give them a try (following the simple preparation instructions below). You'll be glad you did because once you can make lamb chops well, it opens up a wide variety of delectable Mediterranean and Middle Eastern dishes!
To prepare the lamb chops, we followed our usual easy two-step process:
- marinate the chops in salt, pepper, garlic and olive oil overnight in the refrigerator (or at least a few hours). This is all we usually do to prepare anything we are grilling or smoking. Our Wine'd Up in Smoke blends take it from there and add tremendous flavor!
- smoke or grill the lamb chops in the Grapevine & Rosemary blend.
Chef's Tip: Lamb chops taste best when served medium-rare, with a seared exterior and pink, juicy interior. This cooking level preserves the meat’s natural tenderness, flavor, and juiciness. Lamb is rich in natural fats and has a delicate, earthy flavor, and cooking it medium-rare allows these qualities to shine without overcooking. Also lamb has a slightly gamey taste that intensifies with cooking. When cooked to medium-rare, the flavor is perfectly balanced, allowing you to enjoy the distinctive taste without it becoming too strong or metallic.
The resulting chops were tremendously flavorful and tasted delicious served with grilled yellow zucchini and a pasta & vegetable salad.
We made extras of this entire meal to take to work for lunch over the next few days. And we love that because it gives us a little something to look forward to at the start of each day!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
