Betty’s Smoked Lamb Chops

  • 2 racks lamb chop
  • 1 cup balsamic vinegar
  • 1 cup olive oil
  • 2 sprigs fresh thyme (1 tbsp dried)

Marinate lamb chops in mixture for 6 hours in fridge. Let meat rest before putting in smoker. Rub with light coat of mustard powder. Sprinkle lightly with salt and pepper. Smoke @ 250F till internal temp reaches 130F.

No Comments

No comments yet.

RSS feed for comments on this post.

Sorry, the comment form is closed at this time.