Smoked Lamb Chops

Five lamb chops on black platter surrounded by grilled asparagus.

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.

Course Main Course

Cuisine American

Type Smoked Meat

Prep Time 30

Cook Time 1

Servings

Calories 705kcal

Author Will

Equipment

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

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!
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Notes

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.

Nutrition