Lamb Chops are light but gamey. They make for a great summer meal with a couple healthy sides. I show you my special smoked, reverse seared recipe in the video above.
Reverse Seared Lamb Chops Final Presentation:
My girlfriend and I love lamb chops! Growing up I wasn’t ever really into gamey meats. Why?… Well, the game meats that I ate growing up weren’t usually cooked correctly. Cooking a gamey piece of meat like Lamb requires some time and effort. If you plan out what you’re going to do and read some good recipes, you’ll love the finished product!
Firstly, I smoked and grilled these lamb chops on my old Traeger smoker and my new Blackstone griddle. If you don’t have one or both of these options, that’s okay. Use a BBQ or oven at 250F instead of a smoker to get to the internal temp. If you don’t have a griddle, use a hot pan on your stove. Cast iron pans will work best for stove top searing.
It’s not common to see a Lamb Chop rub at your local grocery store. Sure, you could use a pork or beef rub but I recommend keeping it simple and using ingredients around your house.
- 1 Tbsp Kosher Salt
- 1 Tsp Dried Rosemary
- 1 Tsp Dried Thyme
- ½ Tsp Black Pepper
- 1 Pinch Garlic Powder
You can make some simple alterations to this rub if you’re so inclined. For example if you’ve got fresh rosemary or thyme, use a fresh sprig of each per lamb chop instead of the dried counterparts. Try adding other flavors such as dill or citrus.
AuthorBradley BBQCategoryEntree, Lamb, MeatDifficultyIntermediateLearn to reverse sear smoked Lamb Chops to a perfect medium cook! With a light but gamey flavor, Lamb Chops are perfect for summer. Check this out and impress your friends!
The first step is to pat your Lamb Chops dry and baste them with a layer of olive oil. Not only does the olive oil add a nice flavor to the meat, it also serves as a base for the rub to stick to.
Next, mix together all of the dry seasonings into a rub. Use a shaker jar or your fingers to evenly and lightly sprinkle the rub over all sides of the Lamb Chops. Make sure to get the sides of the chops as well.
Preheat your smoker to 250F and smoke your Lamb Chops to an internal temperature of 140F. This should take about 1 hour. Use a probe thermometer, don't guess.
Use a griddle or a hot pan on your stove to sear the Lamb Chops. A light layer of oil will help to prevent them from sticking to the griddle. Sear each side for 90 seconds.
After searing your Lamb Chops, rest them in aluminum foil for 10 minutes to give the juices a chance to reabsorb into the meat.
Unwrap the Lamb Chops and plate them up with a healthy side or two and a nice glass of wine.
Ingredients
Directions
The first step is to pat your Lamb Chops dry and baste them with a layer of olive oil. Not only does the olive oil add a nice flavor to the meat, it also serves as a base for the rub to stick to.
Next, mix together all of the dry seasonings into a rub. Use a shaker jar or your fingers to evenly and lightly sprinkle the rub over all sides of the Lamb Chops. Make sure to get the sides of the chops as well.
Preheat your smoker to 250F and smoke your Lamb Chops to an internal temperature of 140F. This should take about 1 hour. Use a probe thermometer, don't guess.
Use a griddle or a hot pan on your stove to sear the Lamb Chops. A light layer of oil will help to prevent them from sticking to the griddle. Sear each side for 90 seconds.
After searing your Lamb Chops, rest them in aluminum foil for 10 minutes to give the juices a chance to reabsorb into the meat.
Unwrap the Lamb Chops and plate them up with a healthy side or two and a nice glass of wine.
Notes
I am going to continue down this path of creating unique recipes. Which is where you come in. I’m looking for recommendations!
Leave me a comment below with any recommendations or recipes you’d like me to try out. Like homemade jerky? Recommend it! Like griddled eggs? Recommend it!
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