It doesn’t get much better than smoked lamb chops!
By following this recipe serving up juicy smoked lamb chops, guaranteed to impress even the toughest critics.
Lamb can be tricky to smoke, so make sure you follow my steps and snippets of wisdom below so you can serve up a perfect smoked lamb chop.
Why You’ll Love These Smoked Lamb Chops
Its quick and easy to cook these smoked lamb chops on your preferred smoker. I have included a step for searing, which I think gives them a delicious crust They always come out tasty and tender just remember to allow time to marinate the lamb chops
What You Need For Smoked Lamb Chops
Lamb Chops
Olive Oil
Rosemary
Thyme
Garlic Cloves
Coarse Kosher Salt
Ground Pepper
Honey
How To The Prepare Lamb Chops?
If your 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.
How to Marinade the Lamb Chops
You can’t go wrong with the classic lamb flavors of rosemary and garlic. Combine oil, kosher salt, black pepper, rosemary, olive oil, thyme, honey and a couple of chopped garlic cloves in a bowl.
Place the lamb chops in the marinade and give them a good rub, place the bowls in the fridge for at least 2-3 hours, or overnight if you have time.
What Temperature Should You Smoke Lamb Chops At?
You should smoke lamb chops at 200-225°F in indirect heat.
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. Then you want to sear the chops for 1-2 minutes per side.
How Long to Sear Lamb Chops
1-2 minutes of direct cooking time on each side is all that’s needed to sear your lamb chops. The sear will help develop a nice exterior crust. If I recommend using a cast iron pan for this steps. Just heat up the pan to a high heat and add a tablespoon of butter and place the chops in the pan.
The final internal temperature depends on how you like your lamb cooked. I have included a table below so you kow the internal temperature you should aim to reach before pulling the lamb
Check the internal temperature with a reliable internal meat thermometer. Always probe in the thickest section of meat.
| Doneness Level | Smoking Time | Remove from Smoker (Internal Temp) | Searing Time | Remove for Searing (Internal Temp) |
|---|---|---|---|---|
| Rare | 1.5 – 2 hours | 120°F – 125°F | 2 – 3 mins | 130°F – 135°F |
| Medium Rare | 1.5 – 2 hours | 135°F – 140°F | 2 – 3 mins | 145°F – 150°F |
| Medium | 1.5 – 2 hours | 145°F – 150°F | 2 – 3 mins | 155°F – 160°F |
| Medium Well | 2 – 3 hours | 155°F – 160°F | 2 – 3 mins | 165°F – 170°F |
| Well Done | 2 – 3 hours | 165°F and above | 2 – 3 mins | 175°F and above |
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.
How to Smoke Lamb Chops
Below are the four steps for smoking lamb chops
Step 1 – Marinate the Lamb
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.
Step 2 – 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 3 – Smoke the Chops
Place the chop on the pellet grill grates, out of direct heat. At this temperature, the chops will take about 1.5 hours to 2 hours plus 2-3 minutes for searing for medium rare.
I have included a table below for internal temperature of each level of doneness
| Doneness Level | Smoking Time | Remove from Smoker (Internal Temp) | Searing Time | Remove for Searing (Internal Temp) |
|---|---|---|---|---|
| Rare | 1.5 – 2 hours | 120°F – 125°F | 2 – 3 mins | 130°F – 135°F |
| Medium Rare | 1.5 – 2 hours | 135°F – 140°F | 2 – 3 mins | 145°F – 150°F |
| Medium | 1.5 – 2 hours | 145°F – 150°F | 2 – 3 mins | 155°F – 160°F |
| Medium Well | 2 – 3 hours | 155°F – 160°F | 2 – 3 mins | 165°F – 170°F |
| Well Done | 2 – 3 hours | 165°F and above | 2 – 3 mins | 175°F and above |
Step 4 – Rest The Lamb Chops
Remove the chops from the pellet grill grates. Allow the chops to rest, covered in aluminum foil, for 5-7 minutes.
Looking for More Smoked Lamb Recipes?
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 Chops
Equipment
- 1 Smoker
- 1 cast iron pan
Ingredients
- 4 whole lamb chops
- ¼ cup olive oil
- 3 sprigs rosemary
- 2 tbsp sage
- 1 tbsp thyme
- 2 cloves garlic chop finely
- ½ tsp coarse kosher salt
- ½ tsp ground pepper
- 1 tsp honey
- 1 tbsp butter
Instructions
- After removing from the brine, season and flavor the chops.
- Combine oil, kosher salt, black pepper, rosemary, olive oil, thyme, honey and a finely chopped garlic cloves in a bowl.Place the lamb chops in the marinade and give them a good rub, place the bowls in the fridge for at least 2-3 hours, or overnight if you have time.
- Pre-heat the smoker grill to 225°F, or at medium heat Load up the wood chips. Brush the grill with oil.
- Place the chop on the pellet grill grates, out of direct heat.
- Remove the chops from the pellet grill grates.
- Heat a cast iron pan to a high heat and add the butter. Place the lamb chops in the pan and cook for 1-2 minutes per side. Then remove from the pan
- Allow the chops to rest, covered in aluminum foil, for 5-7 minutes.
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
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
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 recipes with you!
You can read more about me on our About Us page.
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