Remove the thick fat cap from the top of the lamb rack by making short and shallow strokes with the tip of a boning knife, pulling while you move along.
After the fat cap has been removed, trim any silver skin or hard fat, taking care to preserve all of the lamb meat.
Sprinkle all sides with SPG seasoning. The recipe can be found below.
Fire up your Z Grills on the “smoke” setting, then apply your favorite wood pellets. We recommend the Z Grill Cherry Wood pellets for the best lollipop lamb chops.
Smoke the lamb chops until the internal temperature reaches 110F.
Remove the lamb chops and allow them to rest for 10 to 15 minutes.
Once rested, slice the rack into the lamb lollipops.
Season your panko bread crumbs with freshly chopped mint and SPG seasoning.
Brush each lamb chop with the mustard, taking care to cover all sides, then coat the lamb chops in the breadcrumb mixture.
Heat your skillet to 400F to 425F and saute each lamb chop to a perfect brown.
Once the breadcrumbs are cooked, the lamb should be a juicy and delicious medium-rare inside.
Allow the lamb chops to sit for even more flavor, then serve them up!