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A plate of smoked lamb chops on a plate with fresh thyme.

Smoked Lamb Chops

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dinner/Entree
  • Method: Smoker
  • Cuisine: American


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



Smoked Lamb Chops:

  • 8 lamb chops, 1 1/2 inch thick 
  • kosher salt
  • ground black pepper
  • 12 tablespoons butter
  • 23 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 shallotminced
  • 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


  1. 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. 
  2. 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.
  3. 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. 
  4. 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. 
  5. Serve: Serve with the Mint Chimichurri (or this Lamb Sauce) along with a Couscous Salad and Shaved Brussel Sprouts


  • 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.


  • 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