Big Poppa's Lamb With Mint Chimichurri

Steps

1. 1Fire up. Preheat your smoker to 300°F.
2. 2Prep. If you’re making chimichurri sauce from scratch, now is the time to whip it up! Combine fresh herbs, garlic, olive oil, vinegar, and seasonings in a blender or food processor until smooth. Set aside.
3. 3Trim any excess fat from the rack of lamb, leaving just enough to enhance flavor and juiciness.
4. 4Generously season the rack of lamb with Big Poppa’s Desert Gold Seasoning, ensuring an even coating on all sides. This seasoning blend will add a delightful depth of flavor to the lamb.
5. 5Pour half the chimichurri sauce into a separate cup and brush a generous amount of the sauce over the seasoned rack of lamb, allowing the flavors to infuse into the meat.
6. 6Cook. Place the rack of lamb in the preheated smoker and let it smoke until it's about 10 to 15° shy of your desired doneness level. Rare to medium-rare is best for lamb (about 120 to 130°F final doneness), so pull the lamb from the smoker when it reaches about 110 to 115°F. Once smoked, finish the lamb off with a quick sear on a hot grill or skillet to create a caramelized crust on the exterior while keeping the interior tender and juicy.
7. 7Remove the rack of lamb from the smoker and let it rest for a few minutes to allow the juices to redistribute. Then, carefully slice the lamb into individual chops.
8. 8Serve. Arrange the sliced lamb chops on a serving platter and drizzle them with the reserved chimichurri sauce for a burst of fresh flavor and vibrant color.