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1
At least 3 hours and up to 2 days before you plan to smoke the lamb chops, start preparing the beans.
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2
In a large, heavy saucepan, combine the beans with the water, onion, and garlic.
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3
Bring the beans to a boil over high heat.
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4
Reduce the heat to a low simmer and cook the beans until they are very tender but still holding their shape, about 2 hours.
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5
Stir in the salt after the beans have softened.
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6
The cooking time may vary depending on the variety of beans and the altitude.
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7
Stir the beans up from the bottom occasionally and add more hot water to the pot if the beans are getting dry before they soften.
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8
Keep the beans warm over very low heat or refrigerate and cover them.
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9
(You will finish making the beans while the chops cook.)
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10
At least 2 hours and up to 1 day before you plan to smoke the lamb chops, combine the paste ingredients in a small bowl.
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11
Massage the chops with the paste, wrap them in plastic, and refrigerate for at least 1 hour.
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12
Bring your smoker to its appropriate cooking temperature.
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13
Remove the chops from the refrigerator and let them sit covered at room temperature for 30 minutes.
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14
Warm a heavy skillet over high heat.
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15
Sear the chops quickly on both sides.
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16
Transfer them to the smoker, and cook the chops until their internal temperature is 150 F, or medium-rare, about 45 to 55 minutes at a cooking temperature of 225 F to 250 F.
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17
While the chops cook, finish the beans, first rewarming them if needed.
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18
Mix together the oil with the rosemary, thyme, marjoram, lemon juice, and pepper, and reserve.
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19
Arrange 2 lamb chops on each plate and spoon the beans beside the chops.
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20
Drizzle equal portions of the herbed oil over the beans and serve, garnished with rosemary, thyme, or marjoram if you wish.
