Smoked Lamb Chops (In 4 Easy Steps)

It doesn’t get much better than lamb chops!

With very little effort and your Pit Boss pellet smoker, you will be serving up juicy smoked lamb chops.

Guaranteed to impress even the toughest critics.

Lamb can be tricky to smoke the first time!

So make sure you follow my steps and snippets of wisdom below so you can serve up a perfect smoked lamb chop.

What Are Lamb Chops?

Lamb chops, quite simply, are steaks cut from lamb.

These cuts of meat can come from any area of the lamb, such as the rib chop roast, shoulder, or hind legs.

More often than not, the entire rack of lamb rib roast is smoked whole and sliced into chops afterward. 

Each chop has a single individual rib bone, making it the perfect finger food entree for dinner.

Lamb chops are a meat-eaters lamb lollipop!

How Do I Prepare Lamb Chops?

More than likely, your rack lamb will be already trimmed by your butcher and will only need a tidy-up.

Make sure to remove the excess fat and silver skin.

You want to take enough fat to allow the smoke to permeate into the meat, but not enough to leave the cut dry.

Chops tend to cook on high heat for a short on the grill.

So there won’t be enough cook time for the fat to render off completely. The thicker fat cap and silver skin don’t render off anyway, so make sure to remove them.

Remove any excess tissue and fats from the bones. 

You’ll have a much more presentable chop to serve up.

Seasoning the Lamb Chops

You can’t go wrong with the classic lamb flavors of rosemary and garlic. 

Combine oil, kosher salt, black pepper, rosemary, and a couple of garlic cloves for a tasty marinade.

Though simple, you’ll need to give yourself some prep time. 

Soak in the marinade for at least 2-3 hours, or overnight in the refrigerator.  

Lamb is also perfect for the exotic flavors of Greek, Turkish, or middle eastern dishes.

Fresh herbs, balsamic vinegar, and spice blends are all divine mixed with lamb.

Barbecue rubs and seasonings also work well with lamb chops. 

Rub with oil and coat in seasoning flavors. 

Allow to sit for an hour or two before cooking, so the flavors can soak in.

Smoking the Lamb Chops

Chops are sold as one big rack or cut into single portions.

Both smoke well, and what you choose depends on the end result you are looking for.

Smoke as a whole and slice before serving.

You’ll have less seasoned bark, but a juicy tender roast meat.

Or if you prefer the nice crust of a reverse sear, smoke as individual chops.

It all comes down to what you want to achieve – crisp steaks, or juicy roast.

What Temperature Should You Smoke Lamb Chops At?

You should smoke lamb chops at 200-225°F in indirect heat. 

If your using direct heat and grilling them, set the cooking temperature somewhere in the range of 450 to 500°F.

To get the best out of your lamb chops, make sure your grill is hot. 

Grilled single chops cook fast as they are thinner.

How Long to Smoke Lamb Chops?

Work on a smoke time of 45-60 minutes at low-medium heat. 

Go for 200-225°F in indirect heat. 

You won’t have the nice crusty bark, but the amazing flavor of the smoke will more than make up for it.

How Long to Sear Lamb Chops

Ten minutes of direct cooking time on each side is all that’s needed.

That will sear in the juices and develop a nice exterior crust.

If you want your chop to look super impressive, turn it 45° each flip

You’ll create a crosshatch grill mark pattern to envy.

Look for the internal temperature to check doneness. 

Rare is 120°F, medium-rare to medium sits around 125°F. 

Aim for 130°F for medium, and well done is 145°F and higher. 

Check the internal temperature with a reliable internal meat thermometer. Always probe in the thickest section of meat.

How Is Lamb Best Served?

Lamb is best served rare to medium-rare. 

It tends to get a little chewy after that.

Once it’s cooked where you want it, take it off and let it rest for five minutes. 

Gives time for the juices to settle into the meat.

And if you’d rather have a stronger smokey flavor in your chops? Set the cooking process at a lower temperature, for a longer time.

Best Wood Chips for Lamb Chops

Hickory wood pellets are the traditional choice for lamb cuts.

But there are so many wood chip choices that are just as popular.

Lamb goes very well with the delicate subtle flavors, such as cherry, maple, and apple wood chips.

If you prefer a more robust, extra flavor then try wood chips like hickory or mesquite. 

But handle them with care as the strong flavor can be quite overpowering.

It’s best to use a combination of wood chips – a mix of the lighter blends with a handful of stronger flavors.

What You Need For Smoked Lamb Chops

  • 4 – 8 bone-in lamb chops
  • ¼ cup olive oil
  • 3 sprigs of fresh rosemary
  • 2 tbsp fresh sage
  • 2 tbsp roughly chopped shallots
  • 1 tbsp fresh thyme
  • 2 cloves garlic
  • ½ tsp coarse kosher salt
  • ½ tsp ground pepper
  • 1 tsp honey
  • Or your favorite rub

Step 1 – Brine the Lamb

A simple dry brine recipe is plain kosher salt. 

Brine the lamb chops by coating them in a layer of salt. 

Let them sit in the refrigerator for at least 2 hours.

This will both season the meat while drawing the natural delicious juices in.

Step 2 – Season the Chops

After removing from the brine, season and flavor the chops.  

Prepare herb paste and cover lamb chops generously before refrigerating for 12 hours.

Cover with even coverage of seasoning rub.

Let sit to come to room temperature for an hour or so.

Step 3 – Preheat the Grill

Pre-heat the smoker grill to 225°F, or at medium heat.

Load up the wood chips.

Brush the grill with oil.

Step 4 – Smoke the Chops

Place the chop on the pellet grill grates, out of direct heat.

At this temperature, the chops will take about 2 hours or 45min till medium rare.

Aim for an internal temperature of 138°F or medium-rare.

Step 5 – Rest The Lamb

Remove the chops from the pellet grill grates.

Allow the chops to rest, covered in aluminum foil, for 5-7 minutes.

Serve and enjoy!

Smoked Lamb Shanks Shoulder or Leg of Lamb?

Can’t find lamb chops at the shops?

If you want to smoke a leg of lamb or should there is a recipe for that below.

Smoked Lamb Shoulder

Smoked Leg of Lamb

Smoked Lamb Shanks

Smoked Lamb Chops

If you are looking for a delicious meal recipe, try smoking lamb chops on a Pit Boss.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Appetizer, Dinner, lunch, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 4 servings
Calories: 335kcal
Author: Charlie
Cost: 20

Equipment

  • 1 pellet grill

Ingredients

  • 4 – 8 bone-in lamb chops
  • ¼ cup olive oil
  • 3 sprigs of fresh rosemary
  • 2 tbsp fresh sage
  • 2 tbsp roughly chopped shallots
  • 1 tbsp fresh thyme
  • 2 cloves garlic
  • ½ tsp coarse kosher salt
  • ½ tsp ground pepper
  • 1 tsp honey
  • Or your favorite rub

Instructions

Step 1 – Brine the Lamb

  • A simple dry brine recipe is plain kosher salt. Brine the lamb chops by coating them in a layer of salt. 
  • Let them sit in the refrigerator for at least 2 hours.

Step 2 – Season the Chops

  • After removing from the brine, season and flavor the chops.
  • Prepare herb paste and cover lamb chops generously before refrigerating for 12 hours.
  • Cover with even coverage of seasoning rub.
  • Let sit to come to room temperature for an hour or so.

Step 3 – Preheat the Grill

  • Pre-heat the smoker grill to 225°F, or at medium heat.
  • Load up the wood chips.
  • Brush the grill with oil.

Step 4 – Smoke the Chops

  • Place the chop on the pellet grill grates, out of direct heat.
  • At this temperature, the chops will take about 2 hours or 45min till medium rare
  • Aim for an internal temperature of 138°F or medium-rare.

Step 5 – Serve

  • Remove the chops from the pellet grill grates.
  • Allow the chops to rest, covered in aluminum foil, for 5-7 minutes.
  • Serve and enjoy!

Seasoned pitmaster, or barbecue beginner, this recipe is for you.

The wonderful combination of tender cuts of lamb, simple seasonings, and flavorful smoke. 

In no time at all, you’ll be an expert at the magic lamb lollipops!

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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