The trick is to smoke the meat and not make the meat smoke

LAMB CHOPS WITH INDIAN SPICES

  Date: May 09, 2009
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Another recipe from WEBER'S WAY TO GRILL that was simple to make and long on flavor. The lamb was French cut and after being trimmed the lamb went into a marinade made with Indian influenced spices. Two hours later it was out of the marinade and off for a quick direct grilling session on high heat. The racks has a surprising (to me at least) amount of fat. However after being marinated and grilled, it was very tender. The Indian spices gave the lamb a bit of a sweet flavor which was complimented by the sear direct grilling gave the lamb. My father doesn’t like lamb, or at least he didn’t until I started doing recipes from Way to Grill. This is the second lamb recipe in a row where he had seconds, even thirds. I plan to try some more lamb recipes from this book real soon
Related Photo Entries:
Recipe Source:
Alt image
Meathead

Weber's Way to Grill:

Lamb Chops w/ Indian Spices - Page 78
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs