Imagine lamb chops so tender they practically melt in your mouth, kissed with a gentle smokiness and seasoned to perfection. A quick sear at the end gives them a beautiful crust — that’s the charm of these 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
Step-by-step video instructions accompany this recipe to guide you through the smoking and searing process.
Where to buy & how much?
Lamb is enjoyed worldwide and is commonly available from local butchers and grocery stores. In the United States it may be less common than other red meats, but good-quality racks are still readily sourced.
One rack of lamb typically yields eight individual chops and will serve about 2–3 people. Two racks will comfortably serve roughly six people, depending on portion sizes and sides.
Seasoning & Marinade
This recipe begins with a bright, herb-forward marinade of garlic, parsley, thyme, shallot, and olive oil. The marinade adds fresh flavor while the smoker imparts a delicate smoky note, resulting in tender, juicy chops with a hint of char.
- Step 1: Rinse the rack of lamb under cold water and pat dry with paper towels. Season both sides generously with sea salt and black pepper.
- Step 2: Combine the marinade ingredients in a food processor and blend until smooth. Spread the marinade over the meat side of the racks, cover, and refrigerate for about 2 hours to let the flavors penetrate.
- Step 3: Remove the lamb from the refrigerator and allow it to come to room temperature for about 30 minutes before smoking.
Smoking the lamb racks
Lamb benefits from a gentle smoky flavor. Smoke the racks first to infuse a delicate wood note, then finish with a high-heat sear to create a caramelized crust and attractive color.
Smoker
Preheat your smoker to 250°F (about 120°C). Choose a mild fruit wood like apple or a light nut wood such as pecan for a subtle smoke that complements lamb. Clean the grill grates before cooking.
Initial Smoke & Cook
Place the racks meat-side up directly on the grill grates. Smoke until the internal temperature reaches 125–130°F (about 52–54°C), which usually takes 45–60 minutes depending on rack size and smoker conditions.
Use a digital instant-read thermometer and be careful to avoid touching the bone with the probe for an accurate reading.
Sear to Perfection
After smoking, sear the racks over high heat or an open flame for 1–2 minutes per side to develop a golden, slightly crispy crust. This quick sear will raise the internal temperature by a few degrees and produce a medium-rare finish.
Rest & Slice
Transfer the lamb to a cutting board and allow it to rest for 5–10 minutes so the juices redistribute. Using a sharp knife, slice between the ribs into individual chops and arrange on a platter.
Pair the chops with elevated side dishes for a weeknight treat or a refined dinner party presentation.
Side Dishes
- Mashed potatoes
- Roasted Mediterranean vegetables
- Smoked hasselback potatoes
- Sautéed asparagus
Old Pro Tips
- Don’t overcook lamb. Aim for medium-rare to medium. Use an instant-read thermometer and target 125–130°F before searing.
- Allow the meat to rest for 5–10 minutes after searing so the juices reabsorb and the chops stay tender and juicy.
- Choose a fruit or other mild wood for smoking; avoid heavy woods like mesquite that can overpower lamb’s delicate flavor.
Try these other great smoked dishes!
-
Smoked Shrimp -
Grilled Sliced Potatoes
-
Grilled Filet Mignon
-
Grilled Sausage & Peppers
Smoked Lamb Chops
30 minutes
1 hour
Ingredients
- 2 lamb racks
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Marinade
- ¼ cup olive oil
- 5 cloves garlic
- 2 teaspoons thyme
- 1 cup parsley
- ½ shallot
Equipment
Instructions
- Wash lamb racks with cool water and pat dry. Season all over with salt and pepper.
- Blend the marinade ingredients in a food processor. Coat the meat side of each rack, cover, and refrigerate for 2 hours.
- Remove racks from the fridge and let sit at room temperature for 30 minutes.
- Preheat the smoker to 250°F with a mild wood such as apple or pecan.
- Place racks meat-side up on the smoker and smoke until the internal temperature reaches 125–130°F, about 45–60 minutes.
- Sear on a hot grill or over an open flame for 1–2 minutes per side to develop color and a light crust.
- Transfer to a cutting board and rest for 5–10 minutes. Slice into individual chops and serve with desired sides. Enjoy!
Pro Tips
- Use a thermometer rather than relying on cook time alone to hit the right doneness.
- Rest the meat after searing for the best texture and juiciness.
- Stick with mild woods for smoking to let the lamb’s natural flavor shine.
Nutrition
Carbohydrates: 2 g |
Protein: 25 g |
Fat: 66 g