Drum Smoked Lamb Chops with Mint Chimichurri Twist

When it comes to BBQ, the best recipes are the ones you make your own. And today? We’re taking a classic rack of lamb and giving it the full Big Poppa drum treatment.

This isn’t some dainty dinner party lamb. This is drum-smoked, reverse-seared, Desert Gold–rubbed lamb finished with a mint chimichurri that has a surprise twist: mango vinegar.

Yeah. Mango. Stay with me.

Some purists might clutch their pearls at mango-mint chimichurri, but flavor doesn’t follow rules. It follows instinct. And this combo lights up everything that makes lamb great: charred edges, juicy interior, bright herbs, and just enough acidity to make your taste buds sit up straight.

🔥 Why This Lamb Recipe Hits Different

• Desert Gold seasoning brings citrus, garlic, and savory depth
• Drum smoker cooking adds rich, clean smoke
• Reverse sear finish locks in tenderness
• Mint mango chimichurri balances richness with brightness

How to Smoke Rack of Lamb on a Drum

1) Make the Chimichurri

In a food processor, combine mint, parsley, oregano, garlic, Jallelujah Lime seasoning, sea salt, and olive oil. Pulse until finely chopped. Add mango vinegar and pulse again.

Reserve half for serving. Trust me — you’ll want extra.

2) Season the Lamb

Trim silver skin from racks. Lightly coat with olive oil and season generously with Big Poppa Smokers Desert Gold.

Brush with half the chimichurri and refrigerate for 30 minutes to let it soak in.

3) Smoke & Reverse Sear

Fire up your BPS Drum for indirect cooking.

Place lamb racks fat-side out, away from direct heat. Smoke 8 minutes, flip, and smoke another 6–8 minutes until internal temp hits 130–135°F for medium rare.

Remove briefly. Open vents to stoke flames. Return lamb to the center of the drum and sear 1–2 minutes per side to build that crust.

4) Rest & Serve

Rest 5 minutes. Slice into chops. Serve over warm couscous and spoon reserved mint mango chimichurri over the top.

This isn’t backyard BBQ. This is backyard royalty.

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FAQ

What temp should rack of lamb be cooked to?

Medium rare is 130–135°F. Pull early and let it rest.

Can I cook this on a pellet grill?

Absolutely. Set to 250°F for the smoke stage, then crank to high for the sear.

What if I don’t have mango vinegar?

Apple cider vinegar works great. The mango just adds subtle sweetness.

How long should lamb rest?

At least 5–10 minutes before slicing to keep juices locked in.

Smoked Rack of Lamb with Mint Chimichurri on Drum Smoker

Big Poppa

Rated 5.0 stars by 1 users

Category

Drum Smoker Recipes, Dinner, Entertaining

Cuisine

BBQ / Fusion

Servings

4

Prep Time

20 minutes

Cook Time

20-25 minutes

This drum-smoked rack of lamb is seasoned with Big Poppa Smokers Desert Gold rub, reverse-seared to perfection, and finished with a mint mango chimichurri sauce. A bold, herb-packed twist on traditional lamb, served on couscous for the ultimate backyard BBQ dish.

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Ingredients

For the Lamb:

• 2 racks of lamb

• Big Poppa Smokers Desert Gold Seasoning

• Olive oil

For the Mint Mango Chimichurri:

• 1 cup fresh mint leaves

• 1 cup fresh parsley leaves

• 5 cloves garlic, roughly chopped

• 1 tbsp fresh oregano (or 1 tsp dried)

• 1/2 tsp Big Poppa Smokers Jallelujah Lime Seasoning

• 1/4 tsp sea salt

• 1/2 cup olive oil

• 2–3 tsp mango vinegar (or substitute apple cider vinegar)

• Optional: pinch of chili flakes

To Serve:

• 2 cups cooked couscous

• Reserved chimichurri for topping

Directions

1. In a food processor, combine mint, parsley, oregano, garlic, Hallelujah Lime seasoning, sea salt, and olive oil. Pulse until finely chopped. Add mango vinegar and pulse again. Reserve half for serving.

2. Trim silver skin from lamb racks. Season with Desert Gold and coat with half of the chimichurri. Place in a zip-top bag or dish, cover, and refrigerate for 30 minutes.

3. Fire up your drum smoker for indirect cooking. Place lamb racks fat-side out, away from direct heat. This is a two-stage cook (reverse sear).

4. Smoke for 8 minutes, then flip. Smoke another 6–8 minutes until internal temp reaches ~130–135°F for medium rare.

5. Remove racks, open vents to stoke flames, then return lamb to the center of the drum for a final sear—about 1–2 minutes per side.

6. Let lamb rest 5 minutes. Slice into single or double chops.

7. Serve chops over a bed of warm couscous. Spoon reserved mint mango chimichurri over the top. Eat like the BBQ king (or queen) you are.

Recipe Video