These lamb rib chops may be a little more petite than the bovine version, but they are absolutely massive in flavor.
This recipe pays homage to Ms. Freak’s Greek family and their recipe for rotisserie lamb, with an elevated presentation that’ll impress even your Yia Yia. (Once she’s done salvaging the stuff you scraped off the bones into a week’s worth of meals.)
Olive oil, lemon juice and Pork Mafia Greek Mafia seasoning dance together for a Mediterranean marinade to start things off. Fire & Smoke Windy City BBQ rub balances it out with coarse black pepper, chunky sea salt, savory garlic and a perfect color base before hitting the fire.
These chops cook up quickly and easily on any grill. Opa!
Prep time: 15 minutes (more if you’re a first-time frencher)
Marinade time: 20-60 minutes (how Greek do you want it?)
Cook and rest time: About 30 minutes
- 1 rack of lamb (serves 2-3)
- 1/4 cup extra virgin olive oil
- Juice from 1 lemon (about 2 tablespoons)
- Pork Mafia Greek Mafia seasoning
- Fire & Smoke Windy City BBQ rub
- Trim all visible fat and silverskin.
- Optional: French bones according to your personal preference. See Factory Team Pro Tips.
- Prepare marinade using olive oil, lemon juice and 1 tablespoon Pork Mafia Greek Mafia seasoning. Combine thoroughly with a whisk.
- Marinate trimmed lamb rack for up to 1 hour.
- While lamb is marinating, set up a low, two-zone grill (~300-350 degrees F).
- After marinating, blot excess marinade with paper towels.
- Season meat with a light coat of Pork Mafia Greek Mafia followed by a medium coat of Fire & Smoke Windy City BBQ rub.
- If frenching, wipe each bone with a paper towel to remove any excess oil or rub coating the bones, then wrap exposed bones in foil to minimize discoloration during the cooking process.
- Place lamb rack on indirect side of grill for about 20 minutes then begin checking temperature.
- Once the lamb reaches 110-115 degrees F, move to the direct side of grill for a good sear on both sides.
- Return to indirect side until it hits your desired internal temperature (we like 130F).
- Rest 5 minutes, cut into single-bone chops and serve.
- Freak ON!
Factory Team Pro Tips: Frenching the bones can be a little time consuming at first but this process rewards you with a stunning presentation.
Ms. Freak (the detail Freak) prefers an aggressive frenching that goes all the way to the edge of that little lamb ribeye. Mr. Freak (the Freak who’ll eat anything) removes nothing but silverskin from the semi-frenched racks sold at most retail outlets.
To french, start by examining the back side of rack to locate the position where the bones meet the “eye” of the chop and place a shallow cut lengthwise along the lamb rack as a scoring mark. Use a boning knife to remove the tissue between the bones down to the score mark.
Cut down the side of bone, then across, then up the next bone. For full frenching effect, use a paring knife to scrape each bone, removing all tissue from bone. Use a paper towel to tug on any stubborn tissue that remains.
Visit https://www.smokefreaks.com/post/the-greek-royale to hear more from the OG Greek Freaks.