Meaty, tender, porterhouse lamb chops reverse seared and served with a minty chimichurri
Course Main Course
Cuisine Australian / South American
Prep Time 25 minutesminutes
Cook Time 1 hourhour
Marinate 1 dayday
Total Time 1 dayday1 hourhour25 minutesminutes
Servings 4
Calories 1112kcal
Author Jordan Hanger
Ingredients
12Porterhouse lamb chops
½tbspsalt
½tbspblack pepperfreshly ground
½tbspgranulated garlic powder
Chimichurri
½cupfresh mintchopped
¾cupfresh cilantrochopped
½cupolive oil
¼cupred wine vinegar
3tbsplime juicefresh
½tbspred pepper flakes
½tbspsalt
½tbspblack pepperfreshly ground
Instructions
In a food processor or a mortar and pestle combine all the chimichurri ingredients and mix or blend together well.
Take half of your chimichurri mixture and the lamb chops and place into a zip lock bag to marinate for up to 24 hours.
When ready to cook, remove chops from the plastic bag and season on both sides with salt, pepper and granulated garlic powder.
Place the lamb chops on your smoker on indirect heat and smoke them at 250°F over pecan wood for 30-40 minutes or until the internal temperature has reached 110°F.
Sear the lamb chops over high heat for a minute or two on each side until the internal temperature reaches 130°F.
Let the lamb rest for 5 minutes and drizzle on the remaining chimichurri and serve with your favorite sides.