Smoked Lamb Chops Recipe - Vindulge (2024)

FAQs

How long do you smoke lamb chops for? ›

Smoke Time

Add enough smoking wood to last 30-45 minutes. Place the lamb chops on the smoker grate or use a pan and rack or Weber grill pan.. your choice. At 225°F the chops should take about 50 minutes to reach medium rare.

Oakwood – Oakwood is known for delivering a smoke that is not overly intense and strikes a balance between the milder woods such as apple, hickory, and mesquite. This is a popular choice for barbecue due to its long smoke time and flavor. It complements lamb nicely without overpowering it.

Marinating the lamb in milk will draw out and settle some of its less pleasant smells and flavors. This method of milk soaking is also used for other meats with overwhelmingly gamey flavors, such as venison.

about 45 minutes at 225 degrees on the pellet grill. I. just like to season them up with some Greek. seasoning, but Italian seasoning works well too.

It will take approximately 3-4 hours to fully smoke a 5-7 pound boneless leg of lamb to Medium doneness with the smoker running steady at 225 degrees F. You can estimate approximately 30 minutes per pound of lamb for total smoke time.

Add a Bowl or Pan of Water to Your Smoker

The water from the bowl or pan will gradually evaporate. As the temperature of your smoker increases, the water will evaporate out of the bowl or pan. When this happens, some of the airborne moisture particles will land on your meat to keep it moist.

Preheat your smoker to 250 degrees F and remove your lamb chops from the marinade. Be sure to shake gently so you remove any excess marinade. Place the lamb chops directly on the grill grates and smoke for 45 minutes to an hour. You want your lamb to reach an internal temperature of 145 degrees F (130 for medium rare).

Smoked Lamb is Tender

The cut of lamb you choose to smoke will impact the tenderness of the meat. Lamb shoulder is a relatively tough cut of meat that turns tender when smoked. It has a good amount of marbling, which adds to its flavor and helps keep it moist during the smoking process.

Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish.

What is the best wood to smoke lamb chops with? ›

Since lamb has a strong flavor profile, you will want to use a bold flavor of smoking chips. Traditionally, Hickory has been the leading choice for smoking lamb, but Apple wood is also a popular choice, as well as Mesquite.

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

That “gamey” taste, for lack of a better term, lies in the meat's fat, and is a result of the animal's diet. What it all comes down to is a particular type of fatty acid that lambs have and beef and chicken don't. It's called branched-chain fatty acid. This is something that humans can detect at really low levels.

Along with employing a careful cooking technique when it comes to doneness, trimming the fat from your chops also eliminates some of the gaminess of the meat. Since concentrated flavors are most prevalent in the animal's fat, reducing the amount of fat and gristle will temper the taste of the meat.

Smoker temp for smoking leg of lamb

Susie recommends 225°F (107°C) and you could go as high as 250°F (121°C), but don't go any higher than that. We'll keep it low and slow for two reasons: smoke and doneness.

In an oven preheated to 425 degrees F, four 4-ounce lamb chops should be perfectly cooked in about 8 to 10 minutes. You'll know they're cooked to medium-well doneness when an instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.

Drain the brine and pat each chop with a paper towel making sure to dry the surface well. Season generously on all sides with Hardcore Carnivore Red rub. Place the chops into the smoker and allow to cook until internal temperature reaches 138f. This will take about 1-2 hours depending on thickness.

Smoke until the meat reaches an internal temperature of 100°F. This should take about 45 minutes. Increase the heat on your pellet grill to 425°F and once it's at temp, cook your pork chops until they reach an internal temperature of 145°F.