One thing I know about my smoker is that I will miss it in the winter!!! We have really grown to love the food on it. This was easy prep. I had a rub for lamb I used and also seasoned with fresh cracked pepper and kosher salt on all sides. These were thick chops, about an inch thick. On a rack, then sheet pan I put them in the fridge for a few hours before dinner.
I set the smoker to 225°F and inserted the probe. I wanted medium-rare-ish so the temp I was going to pull them off at was 135°F. They looked raw still! I like my lamb more to the medium side when eating. Below was 135°F when I pulled them off.
I had these and green beans smoking. I finished both inside the air fryer in my oven, just for a little crispness and to eyeball the cook on them, 15 minutes. They were now 145°F.
The lamb came out perfect for us, to just barely medium.
On the other hand, I over seasoned with the lamb rub. I found the minty citrus flavor fake and LOUD. I had fresh mint and rosemary in my garden. I wished I had made my own rub. Next time! Everything ate delicious otherwise.
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