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Best Smoked Lamb Chops Recipe on Pellet Grill
Make the best Smoked Lamb Chops on your pellet grill with this incredibly easy recipe! You will love how tender and flavorful these lamb chops are! These chops are perfect for any occasion, whether it's a family dinner or a summer BBQ with friends.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Section 1: Ingredients
8 Lamb loin chops, bone-in or boneless
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 teaspoons dried rosemary crushed
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon Greek seasoning
Section 2: Directions
1. Trim excess fat from the lamb chops.
2. In a small bowl, combine olive oil, garlic powder, dried thyme, dried rosemary, kosher salt, black pepper, lemon juice, Dijon mustard, and Greek seasoning. Mix well.
3. Place the lamb chops in a dish or resealable plastic bag. Pour the marinade over the chops, ensuring they are well-coated. Cover the dish or seal the bag. Marinate the lamb chops in the refrigerator for at least 2 hours, or overnight for better flavor.
4. Preheat your pellet grill to 225 degrees Fahrenheit (107 degrees Celsius).
5. Remove the lamb chops from the marinade, allowing any excess to drip off. Place the chops directly on the grill grates and close the lid.
6. Smoke the lamb chops for about 1 hour or until they reach your desired doneness, flipping them halfway through.
7. If desired, sear the lamb chops on high heat for 1-2 minutes per side to create a caramelized crust.
8. Remove the lamb chops from the grill and let them rest for a few minutes.
9. Serve the smoked lamb chops with your favorite side dishes.
10. Enjoy!
Tips:
~ Choose thick-cut lamb chops for the best results.
~ Remove any excess fat from the lamb before marinating.
~ Marinate the chops to make them tender and flavorful.
~ Make sure your pellet grill is preheated before cooking.
~ Use a meat thermometer to check the internal temperature of the lamb chops for doneness.
~ Let the lamb chops rest for a few minutes before serving.
~ Be careful not to overcook the chops, as they can become tough and dry.
~ Use tongs instead of a fork to keep the juices inside when handling the lamb chops.
Balsamic Brown Sugar Lamb Chops
This is truly the Best Lamb Chop Recipe online! Delicious juicy lamb chops are seared and then basted in a deliciously flavorful luscious Brown Sugar sauce that’s super easy to make!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Section 1: Ingredients
3 tablespoons olive oil
6 Frenched Lamb Rib Chops
Salt and pepper to taste
1 tablespoons minced garlic
1 cup light brown sugar packed
⅓ cup balsamic vinegar
¼ teaspoon cayenne pepper
Optional: Fresh parsley for garnish
Section 2: Directions
1. Add olive oil to pan and heat over medium high heat. Season lamb chops on each side with salt and pepper to taste.
2. Once pan is hot, sear the chops on each side for up to 2 minutes then remove chops from pan and let rest.
3. Turn the heat down to medium low. Add minced garlic to the pan and cook for one minute making sure you don’t burn it.
4. Next whisk in brown sugar, balsamic vinegar, cayenne pepper, and salt and pepper to taste. Allow the sauce to thicken.
5. Add chops back into the pan, baste with sauce and continue to cook the chops until they are at your level of desired doneness. Remove chops from pan and place on serving platter.
6. Garnish with parsley and serve.
Notes
~ Make sure you pat the lamb chops dry before searing to get a lovely color to them. Also sear on high heat for a gorgeous golden color.
~ To store leftovers, allow them to cool completely, then place them in an airtight container. Refrigerate the chops and enjoy them within 3 days for the best flavor and safety.
~ When reheating the lamb chops, gently warm them in a preheated oven at 350 degrees Fahrenheit until heated through, ensuring they retain their moisture and flavor
Lamb Chops with Mustard-Thyme Sauce
Make the best and the easiest sauce for lamb chops! This creamy mustard-thyme sauce is made with garlic, red or white wine, Dijon mustard, fresh herbs, sea salt, and cracked black pepper. This savory Mediterranean dish will become a family favorite dinner!
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes
SERVINGS 4
Section 1: Ingredients
Marinade
2 tablespoons olive oil
2 tablespoons lemon juice
0.4 oz thyme fresh
¼ teaspoon black pepper cracked
¼ teaspoon sea salt
3 cloves minced garlic or 1 teaspoon garlic powder
Lamb Chops
1 tablespoon olive oil
4 lamb chops
Sauce
1 cup white wine or red wine
¼ cup Dijon mustard
fresh thyme
1 clove garlic minced
2 tablespoons heavy cream
Section 2: Directions
How to marinate lamb chops:
1. Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.
2. Arrange lamb chops on a large plate. Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.
3. Let the lamb chops sit at room temperature in this marinade for 30 minutes.
How to sear lamb chops:
1. Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
2. Cook on medium heat about 4 minutes on one side. Then 4 minutes on medium heat on another side.
3. Remove the lamb chops from the skillet.
How to make the sauce for lamb:
1. Add wine to the same skillet and bring to boil.
2. Add mustard, fresh thyme, and minced garlic.
3. Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.
4. Add 2 tablespoons of heavy cream. It's optional but it might be good for mellowing the strong flavors! Taste the sauce and add another tablespoon or two of cream, if desired.
5. Add back the pan-seared lamb chops.
6. Simmer on low-medium heat to heat them through.
7. Season the sauce with salt and cracked black pepper, if needed.
8. Note: Make sure the lamb chops are cooked to medium. If not, cook them in the sauce, covered with the lid, for a couple of minutes. Then, remove from heat, and allow the lamb chops rest, covered until they are cooked through.
9. To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top
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