Smoked Lamb Loin
Tender smoked lamb loin medallions.
Jump to RecipeLamb loin is the tenderloin of the lamb world - incredibly tender and mild. Smoked gently and sliced into medallions, it's elegant enough for the finest dinner party. The herbes de Provence complement without overwhelming.
This is sophisticated dinner party food - intimate gatherings where you want to serve something special. The quick cook time means you're not tied to the smoker all day, but the results are still impressive.
Serve with elegant sides - a potato gratin, haricots verts, a refined salad. A light jus or herb butter on top is all the sauce you need. Keep the presentation clean and the flavors pure.
Herbes de Provence is classic here, but other herb combinations work too. Rosemary and thyme are always good with lamb. A touch of lavender (part of herbes de Provence) adds a unique floral note.
This is a quick cook - you're just building smoke flavor while bringing the meat to medium-rare. Watch the temperature carefully since it's so lean. Rest before slicing into medallions for the best presentation.
Ingredients
Instructions
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1
Coat the lamb loin with olive oil and minced garlic. Season with herbes de Provence, salt, and pepper.
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2
Set your smoker to 250°F with Bear Mountain Apple Pellets for a delicate, sweet smoke.
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3
Place the loin on the smoker grate and cook for 45-60 minutes. Lamb loin is lean and cooks quickly, so watch it carefully.
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4
Remove when the internal temperature reaches 140°F — check with an instant-read thermometer in the thickest part.
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5
Rest for 10 minutes, then slice into 1-inch thick medallions and serve.