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Lamb chops cooking inside a barrel smoker with thin blue smoke

Smoked Lamb Chops

Smoked lamb chops deliver restaurant-quality results from your backyard smoker by smoking low-and-slow at 225°F and finishing with high smoker heat for a caramelized crust.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Marinate Time 2 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American, BBQ
Servings 4 servings
Calories 482 kcal

Equipment

  • Pellet Smoker, Offset Smoker, or Cabinet Smoker Any model that can hold a steady 225°F will work.
  • Smoker Sear Zone or High-Heat Smoker Setting Use the hottest clean-burning smoker setting for the final crust.
  • Instant-read thermometer Crucial for monitoring internal temperature accurately.

Ingredients
  

For the Lamb Chops

  • 8 lamb rib or loin chops about 1 to 1.5 inches thick

For the Marinade

  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary minced
  • 6 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard

For Searing

  • high smoker heat use a smoker sear zone, pellet smoker max heat, or dedicated smoker sear plate

Instructions
 

  • In a small bowl, combine the olive oil, minced rosemary, minced garlic, kosher salt, black pepper, lemon zest, and Dijon mustard. Mix until it forms a thick paste.
  • Coat the lamb chops evenly on all sides with the marinade. Place them in a sealed container or zip-top bag and refrigerate for at least 2 hours and up to 8 hours.
    Marinated lamb chops on a tray beside an offset smoker
  • When ready to cook, preheat your smoker to 225°F. Use a mild fruitwood like apple or cherry for the best flavor. Remove the chops from the marinade and pat them dry with a paper towel.
  • Place the lamb chops directly on the smoker racks. Insert a probe thermometer into the thickest part of one chop, avoiding bone contact. Smoke for 45-60 minutes, or until the internal temperature reaches 120-125°F.
    Lamb chops smoking on racks inside a vertical cabinet smoker
  • Toward the end of the smoke, raise your smoker to its highest clean-burning setting or open the pellet smoker sear zone if your cooker has one.
  • Finish the chops inside the hot smoker for 1-2 minutes per side until a dark, caramelized crust forms. The final internal temperature should be 130-135°F for medium-rare.
    Smoked lamb chops finishing inside a pellet smoker barrel
  • Transfer the seared chops to a cutting board and let them rest for 5-10 minutes before serving. This allows the juices to redistribute.

Notes

For the best flavor and tenderness, pull lamb chops from the smoker at 120-125°F and sear to a final medium-rare temperature of 130-135°F. Always use an instant-read thermometer for accuracy.
Keywords lamb chops, pellet smoker lamb, reverse sear, smoked lamb