Smoked Lamb Chops

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.

Jump to:

• Ingredients
• Video - How to smoke the BEST rack of lamb
• Where to buy & how much?
• Seasoning & Marinade
• Smoking the lamb racks
• Side Dishes
• Old Pro Tips
• Try these other great smoked dishes!
• Smoked Lamb Chops

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!

1. Step 1: 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.

2. Step 2: 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.

3. Step 3: 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.

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)

Try these other great smoked dishes!