Learn how to smoke and reverse sear lamb chops on a Pit Boss pellet grill and finish them with our delicious homemade chimichurri sauce!
First we'll show you how we season and prepare the mab chops for smoking, then how we finish them with a hot sear to get a perfect crust.
Next, we'll show you how you can make an amazing homemade chimichurri sauce to perfectly complement the smoked lamb chops!
Lamb Chops are one of the quickest and easiest proteins you can make on your Pit Boss when you dont want to spend a lot of time cooking.
They are tender and lean, and don't take long to cook, so paying close attention is essential.
Types of Lamb Chops
There are two types of lamb chops to be aware of:
- The rib chops which look kind of like a tiny tomahawk ribeye, and sometimes referred to as a lamb "lollipop."
- The loin chops which are like tiny lamb T-bone steaks where the bone is in the middle of the chop.
Rib chops with the long bone still attached are usually a big show stopper due to their classic and elegant appearance.
These are our favorite kind of lamb chops to buy and what we recommend you look for as well.
Untrimmed vs. Frenched
Bone-on Lamb Rib Chops come in three varieties:
Untrimmed: The entire fat cap is still in place covering the bones.
Semi-frenched: Some of the fat is removed, ad some of the boe is visible
Fully Frenched: Most of the fat is removed from the boes and they are almost entirely exposed.
Preparing your Lamb Chops for Smoking
Your lamb chops may have come as one big rack, or they may already be cut individually.
For our recipe below, we are going to be smoking them individually in order to get a good sear on all sides.
Some people also choose to cut their rack into "double chops" with two bones in each chop for a thicker, more decadent meaty treat.
If you bought a full rack, trim some fat from both the fatt cap side and then from the bones by laying your knife flat against the bones of the rack and pushing it away from you.
Always use a good boning knife when frenching lamb and trimming fat from other meats. It will make life so much easier.
Seasonings and Marinades
If you are looking for a classic pairing with Lamb, then you can never go wrong with garlic and rosemary for seasoning.
Mix the fresh chopped rosemary and garlic with olive or avocado oil, kosher salt, and fresh cracked black pepper.
Marinate the chops for at least 2 hours, preferably overnight, wrapped in plastic wrap in the refrigerator, and you are in business!
Alternatively, being that lamb is such an international dish, you can use more exotic flavors such as Middle Eastern, Greek, or Turkish spices depending on the occasion.
Lastly, there is nothing wrong with a good old fashioned salt and pepper.
If you are going to serve your lamb chops with a sauce like we show in the recipe below, keep the seasoning on the lamb chops themselves simple.
Choosing Wood Pellets
Lamb is a very versatile protein that pairs well with a variety of flavors.
We think lamb tastes best when smoked with milder fruitwoods such as apple and cherry, but can also hold up to stronger flavors like mesquite and hickory.
Many times we like using a combination of cherry and hickory in our Pit Boss when smoking lamb.
Start the Pit Boss
We have previously covered how to season a Pit Boss, how to start a Pit Boss, as well as how to troubleshoot the smoke level of your pellet grill.
So if you need a good overview on how to use your Pit Boss for the first time, check those articles out first!
Set the temperature to the "Smoke" Setting, and let the Pit Boss come up to temperature.
Thsi will put the grill at about 180°F
Our method is to start very low in order to add smoke flavor before we sear the lamb chops to finish them off.
Relative to something like pork ribs, lamb chops are fairly lean and delicate.
Let the lamb chops smoke for about 30-45 minutes in order to get a little color and absorb some smoke flavor.
Don't cook for too long at this stage ir else you risk drying out the meat too much.
"Reverse Searing" is just a fancy term for searing your meat at the very end, in order to get a nice crispy exterior crust that you just can't get from low and slow smoking alone.
This works great for smaller, thick cuts of meat like filet mignon steaks that benefit from a good outside sear.
With larger cuts of meat like hams and pork butts, they will develop a nice exterior crust naturally just due to the long length of time they spend in the smoker.
Much like our smoked pellet grill steak, we like to smoke and then reverse sear our lamb chops for the best possibe flavor and texture.
On most Pit Boss pellet grills, simply turn the heat up to HIGH and open the flambroiler grate for direct heat form the firepot.
Leave the lid open and set the smoked lamb chops to the side while the fire heats up for about 5 minutes.
Then move the lamb chops over te fire with a good pair of BBQ tongs and flip frenquently so that no sides of the lamb chops burn.
If you cooking a LOT of lamb chops , we would recommend picking up a set of Grill Grates.
These make life a lot easier by spreading out the direct heat from the fire pot over a larger surface area so you can sear more food at the same time.
We like to sear the lamb chops until they reach and internal temperature of 135°F before removing from the Pit Boss.
They will rise about 5°F more while resting which will bring them up to a perfect medium doneness.
If you prefer medium rare, remove them at about 128°F. If you prefer medium well, remove them at 140°F.
Always use a good instant read thermometer like our favorite from ThermoPro to monitor your internal temperatures.
Lamb chops only need to rest for about 3-4 minutes before serving because they are so small.
You can serve your smoked lamb chops with a simple jus, a red wine or balsamic reduction, or use our recipe for a delicious chimichurri sauce below!
Smoked Mashed Potatoes, Smoked Baked Potatoes and Smoked Twice Baked Potatoes go well on the side, and also help to soak up all those delicious juices. Add some Smoked Asparagus or Smoked Broccoli for a full meal.
For drinks, I would go with a complex red wine like a malbec or chianti, and if serving beer, choose a strong flavored ale or dark porter or stout.
Pit Boss Smoked Lamb Chops with Chimichurri Sauce
- Pit Boss Pellet Grill
- Smoking pellets preferably cherry or hickory
- 1 Rack Lamb or you can purchase 8 individual bone-on rib chops, preferably already frenched and trimmed
- 2 tablespoon Avocado or Olive Oil NOT extra virgin
- Kosher Salt to taste
- Cracked Black Pepper to taste
- ½ Cup Fresh cilantro
- ½ Cup Fresh parsley
- ¼ Cup Red Onion chopped about ¼ red onion
- 1 tablespoon Lemon Juice about ½ lemon
- 1 Clove Garlic
- ½ teaspoon Salt or more to taste
- Fresh Ground Pepper to taste
- Red Pepper Flakes to taste
- ½ Cup Extra Virgin Olive Oil
Prepare the Lamb Chops
- If your lamb came as a rack, trim the fat cap from the broad side of the lamb and the trim excess fat from in between and around the exposed bones using a boning knife.
- Stand the rack up with the bones pointing up. Cut down between each bone to cut the rack into equal chops with the bones still attached.
- Rub the oil on all sides of each chop. Sprinkle each side with salt and pepper to taste.
Set up the Pit Boss
- Load the Pit Boss with pellets, turn it on , and let it run through the start up cycle on the SMOKE setting with the lid OPEN.
- Keep the Temprature set to the SMOKE Setting, or about 180°F.
- Place the lamb chops on the smoker, evenly spaced.
- In a food processor, pulse together the herbs, onion, lemon juice, garlic, salt, pepper, and red pepper flakes.
- Drizzle the olive oil over the top and process until you have a slightly chunky sauce.
- Cover and refrigerate the sauce until almost ready to serve. The sauce will need to be at room temperature for 15-30 minutes prior to serving for the olive oil to re-liquify.
Reverse Sear the Lamb Chops
- After about 40 minutes, or once the lamb chops have reached an internal temperature of about 125°F, move them to the side of thr grill away from the center.
- Leave the lid of the Pit Boss OPEN, turn the temperature to HIGH, and open the searing plate on the flamebroiler.
- After 5-7 minutes, once the fire in the firepot has heated up, sear the lamb chops, one at a time or in small batches, 1-2 minutes total on each side until brown and sizzling. Turn and flip frequently to make sure no sides burn.
- For Medium doneness, rmeove the lamb chops from the Pit Boss when they reach an internal temperature of 135°F.
- Place on a plate, uncovered, to rest for 5 minutes before serving.
Finish the Sauce and Serve
- Stir the Chimichurri Sauce well before serving.
- Plate the lamb chops and drizzle with the sauce.