What are some simple ways to season lamb chops?

This recipe card kept it simple by just using salt and pepper, plus some butter and thyme during the searing process. If you want to amp up the flavor even more, we suggest seasoning the chops with our lamb seasoning ! It's packed with so many flavors that you probably have on hand in your pantry.

How to marinate lamb chops?

Our simple lamb chop marinade is another great way to add extra flavor and juiciness to lamb chops! However, the best part of this cooking process is getting that smoke flavor and when you marinate meat that also adds a lot of flavor and these flavors can interfere or compete with each other.

Smoked Lamb Chops

Description

Learn how to make the perfect smoked lamb chops with this simple and delicious recipe! Packed with flavor and perfect for any holiday meal!

Ingredients

Scale

Smoked Lamb Chops:

8 lamb chops, 1 1/2 inch thick
kosher salt
ground black pepper
1–2 tablespoons butter
2–3 sprigs fresh thyme (or rosemary)

Mint Chimichurri:

1 cup fresh parsley
1/4 cup fresh mint leaves
1/3 cup extra light olive oil
1 garlic clove
1 teaspoon dried oregano leaves
1 tablespoon shallot, minced
1 tablespoon lemon juice
1 teaspoon red wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
(optional) 1/8 teaspoon red pepper flakes

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Instructions

Prep: Ensure the grill grates are clean and preheat smoker to 225 degrees F. Let lamb chops sit out for 1-2 hours to come up to room temp. Season lamb chops with kosher salt and ground black pepper.
Smoke: Place lamb chops directly on the grill grates and let smoke until the internal temperature at the thickest part reaches between 123-125 degrees F. Use an internal meat thermometer or probe to track the internal temperature.
Mint Chimichurri: Meanwhile, add Mint Chimichurri ingredients to food processor. Blend until it has a smooth consistency. Taste and adjust salt, red pepper flakes (if using) or garlic. Set aside.
Sear: Bring a large cast iron skillet to medium-high heat. Add butter and let melt. Add thyme. Sear lamb chops on both sides (do in batches if need be) until the internal temperature reaches approx. 126-127 degrees F. Remove and let rest 10 minutes. The internal temp will continue to rise while you sear and then rest your lamb chops – the internal temp needs to get to 130-135 degrees F. for medium-rare.
Serve: Serve with the Mint Chimichurri (or this Lamb Sauce) along with a Couscous Salad and Shaved Brussel Sprouts!

Notes

Smoke Time: how long these will ultimately take to get up to temp will depend upon a variety of factors such as hot spots on your smoker, humidity, air temp, wind, thickness of lamb, etc. Use an internal meat thermometer or probe to track the internal temp.
Lamb Loin Chops vs. Lamb Lollipops: either work in this recipe, but if they are thinner or thicker than about 1 1/2 inches simply adjust the cook time.
Lamb Marinade: if you want to go for a marinade first we have a great lamb chop marinade on the site – I don’t normally marinade a lot of meats prior to smoking as it can sometimes overpower the smokiness, but totally up to you!
Lamb Seasoning: if you want something more fancy than the salt and pepper seasoning, feel free to try our lamb seasoning!
Storage: store leftovers in airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 6 oz
Calories: 243
Sugar: 0.2 g
Sodium: 194.6 mg
Fat: 16.2 g
Carbohydrates: 1.2 g
Protein: 24.6 g
Cholesterol: 79.7 mg