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Article: Big Poppa’s Lamb Mint Chimichurri

backyard bbq

Big Poppa’s Lamb Mint Chimichurri

This dish combines the succulent flavors of rack of lamb with the vibrant freshness of chimichurri sauce, enhanced by the unique blend of Big Poppa’s Desert Gold Seasoning. Let’s elevate this recipe to new heights!



  • Rack of lamb
  • Chimichurri Sauce (homemade or store-bought)
  • Big Poppa’s Desert Gold Seasoning


  1. Preheat your smoker
  2. If you’re making chimichurri sauce from scratch, now is the time to whip it up! Combine fresh herbs, garlic, olive oil, vinegar, and seasonings in a blender or food processor until smooth. Set aside.
  3. Trim any excess fat from the rack of lamb, leaving just enough to enhance flavor and juiciness.
  4. Generously season the rack of lamb with Big Poppa’s Desert Gold Seasoning, ensuring an even coating on all sides. This seasoning blend will add a delightful depth of flavor to the lamb.
  5. Brush a generous amount of chimichurri sauce over the seasoned rack of lamb, allowing the flavors to infuse into the meat.
  6. Place the rack of lamb in the preheated smoker and let it smoke until it reaches your desired level of doneness. Once smoked, finish the lamb off with a quick sear on a hot grill or skillet to create a caramelized crust on the exterior while keeping the interior tender and juicy.
  7. Remove the rack of lamb from the smoker and let it rest for a few minutes to allow the juices to redistribute. Then, carefully slice the lamb into individual chops.
  8. Arrange the sliced lamb chops on a serving platter and drizzle them with extra chimichurri sauce for a burst of fresh flavor and vibrant color.
  9. Serve and savor!

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