
Seared-then-Smoked Lamb Loin Chops from Black's Barbecue
If you’re a fan of perfectly grilled steak, these lamb loin chops are about to become your new favorite. Often called “mini T-bone steaks,” lamb loin chops are tender like a ribeye, with a rich, yet mild, flavor that’s far from gamey. This recipe combines high heat searing with slow smoking to bring out the best in lamb’s natural flavor and juiciness. Give it a try and taste why Black’s Barbecue knows lamb is perfect for grilling!
Equipment
- charcoal chimney starter
- charcoal grill
- uncoated metal cooling rack or grill grates
- meat thermometer
Ingredients
- 4-6 lamb loin chops (1 to 1½ inches thick)
- 1 Tbsp salt
- 1 tsp freshly ground black pepper
- wood chips, post oak preferred
Instructions
- Generously season the lamb chops with the salt and black pepper.
- Let the seasoning absorb by placing the chops in the refrigerator overnight for best results. For a quicker option, let them sit at room temperature for at least 30 minutes.
- Fill a charcoal chimney starter with charcoal and light it. Wait until the coals are glowing hot and fully lit, about 15-20 minutes.
- Remove the lamb from the refrigerator and pat dry with paper towels to ensure a better crust during searing.
- Place an uncoated metal cooling rack directly on top of the lit chimney starter.
- Using tongs, sear the lamb loin chops over the open flame. Flip every 30-60 seconds until a deep, even crust forms. This should take about 1-2 minutes per side.
- Dump the lit coals onto one side of the grill to create a 2-zone fire (direct and indirect heat).
- Add a handful of Post Oak wood chips directly to the hot coals. Close the grill lid, leaving the vents barely open to maintain a low smoking temperature.
- Move the seared lamb chops to the cooler side of the grill, away from direct heat.
- Close the grill lid and smoke the chops until the internal temperature reaches 130-135℉ for medium-rare, about 15-20 minutes. Use a meat thermometer for precision.
- Remove the lamb chops from the grill and let them rest on a cutting board for 5 minutes. This allows the juices to redistribute for maximum flavor.
- Serve immediately with your favorite barbecue sides and enjoy!
Notes
Tips for Success:
- Don’t skip the sear: A hot sear locks in moisture and creates a caramelized crust that takes these chops to the next level.
- Use a meat thermometer: This tool is key to achieving perfect doneness. Lamb is best served medium-rare at 130-135.
- Choose the right wood chips: Post Oak enhances lamb’s natural richness with a subtle, smoky sweetness. Other mild woods like apple or pecan also work well
Tried this recipe?Let us know how it was!