4 lamb chops
2 cloves garlic, sliced
Sprigs of fresh herbs (preferably thyme, rosemary, or sage)
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, divided
2 tablespoons (10 g) wood smoking chips
1 tablespoon (10 g) raw sugar
Glass or Stainless Steel Lid
7” round cooking rack with feet
Marinate lamb with garlic, herbs, and 2 tablespoons of olive oil. Set aside for about 1 hour. Remove the garlic and herbs and rub lamb with salt and pepper.
Preheat the skillet over medium-high heat for about 90 seconds. Add in remaining olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the skillet, then reduce heat to medium. Add lamb, fat-side down, and sear for about 2 minutes.
Lay the lamb chops flat in the skillet and sear for 1 more minute per side. Use a wooden spoon to baste the lamb with the fat. When golden brown, gently poke the center of the lamb with the tip of your finger. Once you feel some resistance, remove from the skillet.
Wipe off excess oil left in the skillet with a paper towel. Rinse and dry the skillet.
Lay a sheet of aluminum foil in the skillet, then distribute wood chips and sugar evenly on top. Place a cooking rack over the wood chips and cover with lid. Preheat the skillet over medium-high heat for about 2 minutes or until smoke starts to escape.
Transfer lamb to the rack, cover, and smoke over low heat for about 3 minutes. Turn off heat and rest, covered, for about 5 minutes to infuse with smoke.
The smoke can stain your hands, so we recommend wearing gloves.
Strength of smokiness in flavor is determined by the amount of smoke that rises, which can be controlled by adjusting total cooking time, heat level, and/or rest duration.
Bleach is an effective cleaning agent for removing built-up smoke stains on your lids.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.