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+ servings
smoked lamb chops on a white plate with a white square dish of chimichurri sauce

Pit Boss Smoked Lamb Chops with Chimichurri Sauce

Delicate lamb chops simply seasoned and smoked low and slow before reverse seared over high heat on a Pit Boss pellet grill.
Finished with a garlicky chimichurri sauce.
5 from 2 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American, Greek, Italian, Middle Eastern, Turkish
Servings 4 People
Calories 313 kcal

Equipment

  • Pit Boss Pellet Grill
  • Smoking pellets preferably cherry or hickory

Ingredients
  

  • 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

Chimichurri Sauce

  • 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

Instructions
 

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.

Chimichurri Sauce

  • 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.

Notes

For medium rare, remove them at about 128°F.
For medium well, remove them at 140°F.

Nutrition

Calories: 313kcalCarbohydrates: 2gProtein: 1gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gCholesterol: 1mgSodium: 2042mgPotassium: 79mgFiber: 1gSugar: 1gVitamin A: 767IUVitamin C: 13mgCalcium: 17mgIron: 1mg
Keyword chimichurri, Lamb, Lamb Chops, Lamb Rib Chops, pellet grill, Pit Boss, pit boss lamb chops, Reverese Sear, Smoked Lamb, Smoked Lamb Chops, Smoked Lamb Lollipops, wood smoke
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