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smoked lamb chops on a white plate with a white square dish of chimichurri sauce
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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.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 People
Calories 313kcal
Author Mads Martigan
Cost $35

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: 313kcal | Carbohydrates: 2g | Protein: 1g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 1mg | Sodium: 2042mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 767IU | Vitamin C: 13mg | Calcium: 17mg | Iron: 1mg