- 1 rack of lamb or 4–6 lamb chops
- 8 cloves garlic
- 1 bunch of fresh rosemary (about ½ cup)
- ½ cup olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper
- Prep time: 4 ½ hours
- Cook time: 45 minutes
- Servings: 6
It’s been said that the average American eats over a hundred pounds of chicken per year, but less than a pound of lamb. In fact, most of us don’t eat lamb at all.
As readily available as lamb meat is, these numbers are surprising. Lamb is full of nutrients, and comparably priced to other red meats. Take one bite of a lamb chop and you can argue that it’s just as tender as prime beef and every bit as flavorful.
This smoked lamb chop recipe is simple to make, comes together quickly and requires just a few ingredients. Hopefully you’ll consider choosing a smoked lamb chop as a nice change of pace the next time you fire up the pellet grill.
Here’s how to smoke lamb chops:
- Dry brine the meat by salting the lamb with about a teaspoon per side, and allowing it to sit uncovered in the refrigerator for up to 4 hours.1
First, dry brine the meat.First, dry brine the meat.
Now prep the wet seasoning.Now prep the wet seasoning.
- Finely chop the rosemary and garlic until it’s the consistency of wet sand. Add the oil and Dijon mustard to the rosemary and garlic mixture to create a paste.
- Remove the lamb from the refrigerator. Rinse under cold water and pat dry.
- Rub the wet seasoning on all sides of the lamb, making sure to get as much garlic and rosemary on the meat as possible. There may be extra wet seasoning. Allow the meat to absorb the seasoning while you preheat your pellet smoker to 190°F.
Start with a low smoke.Start with a low smoke.
- Smoke the lamb at 190°F for 30 minutes. Then remove the lamb, place it on a plate, and tightly cover it all with foil.
Now crank up the heat temperature.Now crank up the heat temperature.
- Increase the heat on your pellet grill to 475°F. Grill the lamb for about 7 minutes per side or until the internal temperature reaches 135°F for a medium cook.
Serve it up.Serve it up.
- You can choose to serve the lamb chops immediately, or allow the meat to rest and reach your desired internal temperature.
What are lamb chops?
Lamb chops are a tender cut from the loin, sirloin, or ribs of the animal. It comes from an already petite animal, so to avoid waste, it’s typically served attached to the bone.
What’s the difference between lamb chops and rack of lamb?
A rack of lamb is a single muscle portion of the rib section that is often cooked whole and sliced for serving. Because it’s a smaller animal, the rib bones are often left attached to the loin which provides a dramatic presentation when plated. Most racks of lamb come with the bones already Frenched or scraped clean of any meat or fat. Fancy rib-and-chop restaurants will often slice the rack of lamb tableside and serve it family style. They are sometimes referred to as lollipops because the shape of the meat is oval or round and the bone resembles a stick.
The lamb chop looks like a miniature T-bone or porterhouse steak. It’s a small chop, barely the size of a deck of cards, but cooked properly, the lamb chop packs loads of flavor. The meat can be delicately cut from its distinctive T-shaped bone with a fork and knife, but the meats is so tender, it’s tough not to pick it up and enjoy it caveman-style, biting right from the bone when no one’s looking.
Although all of Kingsford’s pellet offerings work well with pork tenderloin, two blends truly stand apart. Both the Kingsford® Classic and Kingsford® Signature pellet blends combine three different types of wood for a combination of flavors that makes meat irresistible.
How to smoke lamb chops on a pellet smoker?
Since lamb chops are smaller than other cuts of meat, taking a hybrid approach to smoking them is best.
The process starts by smoking the lamb at a lower temperature with Kingsford® Hickory Pellets. When you smoke lamb with hickory pellets, the smoke flavor is pleasant and brings the perfect amount of seasoning to the dish.
How long to smoke lamb chops?
Smoking for about 30 minutes with all-natural wood pellets gives the lamb a nice amount of smoke seasoning without completely cooking the food.
Now that the lamb has been smoke-seasoned, we raise the heat to finish cooking the meat. Searing the meat after smoking will allow the fats to render and make the garlic and rosemary seasoning crispy and delicious.