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Imagine lamb chops so tender they practically melt in your mouth, infused with a hint of smokey goodness and seasoned perfectly. A nice sear to finish them off - that's the beauty of these delicious smoked lamb chops.
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Ingredients
- Racks of lamb
- Salt & pepper
Marinade -
- Extra virgin olive oil
- Garlic
- Thyme
- Parsley
- Shallot
Video - How to smoke the BEST rack of lamb
Where to buy & how much?
Lamb is eaten all over the world and is the main source of red meat in many countries. The United States eats less lamb than many others, but it can still be easily found in your local butcher or grocery store.
I purchased these racks of lamb from Wild Fork Foods, an online meat market. I could have gotten it at my local store, but was ordering some other meats and added it on.
One rack of lamb can be divided into 8 individual lamb chops which will serve 2-3 people. Two racks of lamb will comfortably serve 6 people.
Seasoning & Marinade
This smoked lamb chop recipe starts with a fresh marinade of garlic, parsley, thyme, & shallot giving it a great flavor that pairs nicely with the light smoke flavor from the smoker. Flavor packed and ridiculously tender and juicy make this the best lamb chop recipe there is!
Rinse the rack of lamb under cold water and pat dry with paper towels. Season the meat generously on both sides with salt and pepper.
Place the remaining ingredients in a food processor to make my expertly devised lamb marinade. Cover the lamb racks with the marinade sauce and place in the refrigerator for 2 hours for the marinade to flavor the meat.
Take out of fridge and allow to warm to room temperature for 30 minutes before smoking.
Smoking the lamb racks
Lamb tastes WAY better when you infuse it with some a smoky flavor, whether you are making leg of lamb or these delicious smoked lamb chops. Let's smoke these bad boys and then sear over high heat for the perfect finish.
Smoker
Fire up your smoker to 250°F using a nice fruit wood such as applewood or pecan wood chips or pellets. Make sure to clean the grill grates with a brush.
I used my Traeger Pellet Grill (affiliate link) when smoking this smoked lamb chop recipe. Use whatever smoker you have, traditional or pellet.
Initial Smoke & Cook
Place the lamb racks directly on the grill grates meat side up and cook until an internal temperature of 125-130°F internal temperature. This should take about 45-60 minutes.
Test the internal temperature of the lamb with a digital meat thermometer. Make sure the temperature probe is NOT touching bone to get an accurate temp reading.
Sear to Perfection
I used my old grills searing box to finish the racks of lamb off by giving them a nice crust & color with a quick sear over high heat.
Once the lamb chops finished smoking, place directly on a grill on high heat or open flame to sear. Sear 1-2 minutes per side on grill until the meat has a nice color and slightly crispy.
Searing will raise the internal temperature of the smoked lamb chops by 5 degrees giving it a nice medium rare finish. Remove from grill to a cutting board.
Rest & Slice
Once removed from the grill and placed on a cutting board, allow the lamb to rest for 5-10 minutes for the juices to reabsorb into the meat. Then using a sharp knife, slice the lamb into individual chops.
Serve with some elevated side dishes for the perfect weeknight meal or classic dinner party.
Similar to a well presented beef tenderloin or prime rib, lamb chops have a visually appealing bone-in tender meat adding a touch of elegance to your dinner party. A great option which will surely impress your guests.
Side Dishes
- Mashed potatoes (Savory Nothings)
- Roasted vegetables (Spoonful of Flavor)
- Smoked Hasselback Potatoes (Jerkyholic)
- Sauteed Asparagus (Every Day Maven)
Old Pro Tips
- Don't overcook lamb chops, medium rare to medium is a perfect finish. Make sure to use a meat thermometer to cook to 125-130 degree internal temperature, not a certain cook time.
- Allow to rest for 5-10 minutes after searing for the juices to reabsorb into the meat making the chops tender and juicy.
- Use a fruit wood or other delicate flavored wood. NOT mesquite wood.
Try these other great smoked dishes!
Ingredients
- 2 lamb racks
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Marinade
- ¼ cup olive oil
- 5 cloves garlic
- 2 teaspoon thyme
- 1 cup parsley
- ½ shallot
Equipment
Instructions
- Wash lamb racks with cool water and pat dry with paper towels. Season lamb with salt & pepper.
- Place marinade ingredients in a food processor and blend well. Cover meat side of lamb racks, cover and place in fridge for 2 hours.
- Remove lamb from fridge and allow to rest at room temperature for 30 minutes.
- Pre-heat smoker to 250°F with a fruit or light flavored wood such as applewood or pecan.
- Place lamb racks on smoker meat side up and smoke until an internal temperature of 125-130°F, about 45-60 minutes. Remove when IT is reached.
- Sear on a grill over high heat or open flame for 1-2 minutes a side for a nice color and slightly crispy exterior.
- Remove to cutting board and allow to rest for 5-10 minutes for juices to reabsorb into the meat. Slice into individual lamb chops and serve with your desired side dishes. Enjoy!
- Please rate this recipe and leave a comment!
Pro Tips
- Don't overcook lamb chops, medium rare to medium is a perfect finish. Make sure to use a meat thermometer to cook to 125-130 degree internal temperature, not a certain cook time.
- Allow to rest for 5-10 minutes after searing for the juices to reabsorb into the meat making the chops tender and juicy.
- Use a fruit wood or other delicate flavored wood. NOT mesquite wood.
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