Grilled Korean Kalbi Lamb Chops

Trim the Lamp Lollipop

• Trim off any excess fat or silver skin around the lamb rack

Season the Lamb Lollipop

• Apply schmear of Worcestershire to help rub to stick to your lamb rack
• Apply a medium coat of your favorite BBQ beef rub. We use Slap Yo Daddy Moola Beef Rub
• For best results, dry brine in fridge for an hour before cooking

Preheat the Grill

• Light your grill with wood or charcoal and create a cool and a hot zone.  You are looking for medium-low heat, around 275F or 135C

Smoke and Sear the Lamb

• Place the lamb rack on the cooler zone of your grill
• Adjust the height so you are cooking around indirect 275F or 135C
• Cook until the internal temperature reaches 110F or 43C, about 20 – 35 minutes depending on how warm your lamb was when you started
• Once you reach 110F, remove the lamb rack and lower the grate until they are almost touching your charcoal or wood embers
• Wait until the grates come up to 600F or 315C measured by an Infrared thermometer
• Sear meat side down for 60 seconds to get grill marks on the meat side

Rest and Serve

• Once done, remove the lamb from the grill and let it rest for a few minutes before serving
• Slice the lollipops and serve with your favorite sides