Set your butter out 30 minutes beforehand and let it get soft in order to easily make compound butter with it. Then, with a stick blender in a pint sized or tall mason jar combine the butter with the garam masala and salt. Reserve half of the butter for using later.

Next, cover the lamb with the butter.

Prepare your grill for two zone grilling- direct and indirect zones. 

Start your fire and add your preferred wood chips to add smoke flavor. (I prefer Bourbon Barrel chips to add nice bourbon flavor to all my smoked and grilled meats!)

Get your coals going, with the charcoal on one side, and smoke roast the lamb over the indirect side so it only gets ambient heat from the grill but it is not directly over the coals.

Get the temp of the grill to 350 degrees and let the lamb cook on indirect until the internal temp reaches 120 degrees. Once it hits this internal temp then transfer it to cook directly over the coals. Let the lamb cook over the coals, flipping once to get nice crust, until the internal temp has hit 125 degrees (rare). 

GRILL INSTRUCTIONS FOR GAS and PELLET:

If using GAS: create two zones by having two burners on, two off. Use a smoker tube on a gas grill to add smoke flavor.

If using a Pellet Smoker, set your grill to a lower temp of 275 so the meat has time to absorb smoke flavor before cranking up the heat

NOTES ON INTERNAL TEMP FOR LAMB: Serve Medium Rare and Don’t Overcook!

A note about internal temp for lamb. Many people think they don’t like lamb because they claim it tastes “gamey”. People who say this have not had lamb cooked to the correct internal temperature of medium rare- 130 degrees. When you cook lamb past medium, it starts to taste gamey which is why you don’t want to overcook. 

If someone asks you to cook their lamb “well done” then tell them you will serve them frozen pizza instead because it would be a travesty and a WASTE of that poor lamb’s life to overcook it and ruin the meat that way!

After you have grilled the meat until youve reached in an itenatal temp of 125, remove the meat. Next, slice each piece between the bones making singular pork chops. 

Melt the remaining Garam Masala butter and place it on a shallow bowl or plate. Dip each piece, getting both sides wet, and the dip each piece in the chopped cashews, making sure each piece is coated.

Serve immediately. Pair with your favorite sides- I usually pair with a simple arugula salad and let the lamb be the star of the show, as it rightly should be!