Lamb Lollipops

by Doug Scheiding, Rogue Cookers

When people tell me they don’t like lamb, this is my go to recipe to convert them. Pairs well with a chimichurri or mint sauce.  Cook it like a steak.  I hope that you enjoy it.  

225 °F

3 Hours


1 or 2 racks of Lamb – about 2 to 2.25 lbs

HC Original Championship

½ Cup HC Marinade  

½ Cup Soy Sauce

½ Cup Per rack of HC Raspberry Chipotle Sauce

Apple juice


Step 1. Trim the rack of lamb.  Cut the fat and the silver skin off the top of the rack of lamb.  

Step 2. In a zip lock bag combine the soy sauce and Head Country Marinade.  Place the lamb in the bag and place in the refrigerator for 30 minutes.  Turn at 15 minutes.  

Step 3. Heat the smoker to 225 degrees.  

Step 4. Pull the lamb out of the bag and do not pat dry.  On the bone side place a light coat of Head Country Championship Rub.  On the meat side put a medium coat of the rub.  

Step 5. Spritz with a light coat of Apple Juice every 30 minutes.  This will enhance smoke absorption.  

Step 6. When the temperature reaches 132-134 as measured with a Thermapen in the meaty section of the rack of lamb.  

Step 7. While still on the grill use a brush and LIGHTLY apply a light coat of Head Country Raspberry Chipotle.  Smoke for another 5 minutes.

Step 8. Pull the lamb off the grill and use a knife to slice between the bones and through the meat to create the lollipops.  Enjoy and keep converting those former non-lamb lovers.

This Recipe was provided by Pitmaster Doug Scheiding of Rogue Cookers.