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!

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Course Entrées, Main Course

Cuisine barbecue

Servings people

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

Note from the Pitmaster: Many people shy away from lamb due to the “gamey” flavor often associated with imported varieties. American lamb, however, is grass-fed and grain-finished, resulting in a sweeter, cleaner flavor. It’s also fresher, thanks to shorter travel distances, which means better tenderness and taste. If you love beef or pork, but haven’t tried lamb yet, this recipe is the perfect introduction.

Keyword black's barbecue, grill, lamb loin

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