Best Smoked Lamb Chops

Smoked lamb chops, from the shoulder and the arm, are shown in a platter on top of gold potatoes garnished with fresh oregano

Perfect smoked lamb chops with bonus gold potatoes flavored by the delicious drippings. Our smoking method works for all types of lamb chops - rib, loin, sirloin, shoulder and even lamb steak. You will need a roasting pan you can comfortably dedicate to grilling and smoking (or a disposable tin one) and a wire rack that can fit over the pan.

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Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings:

Calories: 375kcal

Author: Milena Perrine

Ingredients

4 lamb shoulder chops*
1 tablespoon kosher salt
2 teaspoon ground black pepper
2 teaspoon dried oregano
2 teaspoon granulated garlic
3 lbs gold potatoes** optional
½ cup chicken stock optional
3-4 sprigs fresh oregano optional

Instructions

Pat dry the lamb chops with a paper towel. Mix the salt, pepper, dried oregano and garlic powder and season them generoausly. Reserve any leftover seasoning for the potatoes (if making). Set aside to come to room temperature.
If preparing the potatoes, clean, peel and cut them in uniform pieces. Parboil them until they just begin to turn tender (you can do this this in the microwave). Transfer them to the pan over which you will be smoking the chops. Add about a cup of water, season them lightly, add fresh oregano and place the wire rack on top. Arrange the seasoned lamb chops onto the rack. If not making the potatoes simply add water to the pan and then place the rack on top with the lamb chops.
Set up your smoker according to the manufacturer’s instructions and bring the smoking chamber temperature to 225-250 F. Add the wood also according to the manufacturer’s instructions. Place the perpared pan with the rack and the lamb chops in the smoking chamber and close it.
Monitor the smoker temperature and add charcoal and wood as necessary to maintain both the smoke and the heat (lower heat produces more smoke and vice versa).
After about half an hour check on the liquid level in the pan and replenish as needed (add some chicken stock if cooking the potatoes). Flip the lamb chops so they can get nicely colored on both sides. Start monitoring the internal temperature of the chops (thickest part, away from bone). When it reaches 138-140 F they are done.***

Notes

*If using lamb loin chops budget twice this number as they are much smaller. If using rib chops, budget 2-3 per person, depending on how big they are (American lamb=bigger, New Zealand or Australian=smaller). If smoking lamb steak - one could easily feed two people.

**You can also use baby potatoes or red potatoes. The quantity is simply a guideline, you need just enough to fill the roasting pan.

***The precise temperature and corresponding doneness are to your discretion. The longer you smoke the lamb chops, the more the meat will dry and the tougher it will become. In our experience medium doneness (in the range of 135-145 F) translates to the best tasting and juciest chops when smoking over a pan with water.

Smoking times for different lamb chops cuts:

rib chops - about 45 minutes, but could be considerably less, watch them closely
loin chops - about 50-60 mins
shoulder chops - 90 minutes
sirloin chops - about 80-90 minutes
lamb steak - about 100-120 minutes

Note that these times are simply guidelines and there are many factors that will drive the actual time it takes for a lamb chop to reach medium doneness. These include the exact cut, size and thickness as well as the precise smoking temperature you were able to maintain.

For medium-rare pull out just before the meat reaches 135 F, for medium-well just over 145 F. We do however recommend medium doneness (around 138-140F).

Remember - smoking lamb chops is about tender, juicy meat infused with sweet smoke flavor. Do not be afraid to simply trust your eyes and also probe tenderness by sticking the tip of a fork into a chop and twisting it a bit - if it seems tough, smoke a bit longer.

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