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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


  • 1 pellet grill


  • 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.

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!