Name: Smoked Lamb Chops on Pellet Grill Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
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

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.

Smoked lamb loin chops on a white serving platter with fresh thyme.

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As a dedicated smoker enthusiast, I've perfected this technique for consistently juicy, flavorful lamb that eliminates any gamey taste. Even if you think you don't like lamb, this recipe might change your mind.

The secret is in the Lamb Marinade with Mustard and the gentle smoke from the pellet grill that enhances the natural flavor of the meat without overpowering it.

If you love these smoked lamb chops, you'll also want to try my Smoked Rack of Lamb or use any leftovers in my delicious Irish Lamb Stew With Guinness.

Ingredients for Recipe

Ingredients for smoked lamb chops measured out and placed in white bowls on a wood table.

Before we get to the step-by-step instructions, a few notes about the ingredients and helpful substitutions:

Lamb chops: I used thick-cut bone-in lamb loin chops. You can use either bone-in or boneless.
Olive oil: You can also use avocado oil, vegetable oil, or canola oil.
Garlic powder: If you prefer fresh garlic, you can use minced fresh garlic cloves instead.
Dried thyme and rosemary: You can also use dried oregano or basil.
Kosher salt: You can also use sea salt or regular table salt.
Black pepper: Use fresh cracked black peppercorns or ground black pepper.
Dijon mustard: You can also use regular yellow mustard.
Greek seasoning: You can use Italian seasoning or Za'atar.

See the printable recipe card for quantities and a complete list of ingredients.

How To Smoke Lamb Chops On Pellet Grill

Step 1: Prepare the Lamb

Start by trimming any excess fat from the lamb loin chops. While some fat is good for flavor, too much can cause flare-ups and contribute to a stronger taste.

Step 2: Make the Marinade

In a small bowl, combine olive oil, garlic powder, dried thyme, dried rosemary, kosher salt, black pepper, lemon juice, Dijon mustard, and Greek seasoning. Stir the mixture thoroughly until well blended.

The ingredients for the lamb marinade in a small bowl.

The ingredients for the lamb marinade mixed together.

Step 3: Marinate the Lamb Chops

Place the lamb chops in a shallow dish or resealable plastic bag. Pour the marinade over them, making sure to coat all sides evenly. Cover the dish or seal the bag, then refrigerate for at least 2 hours, though overnight marination will give you the best flavor and tenderness.

Pro Tip: Double bag the loin chops while marinating to reduce leakage in your fridge.

The marinade poured over the lamb chops in a plastic resealable bag.

The marinade covering the lamb chops in the resealable plastic bag.

Step 4: Preheat Your Pellet Grill

Preheat your Traeger pellet grill or other smoker to 225°F. While the grill is heating up, remove the lamb chops from the refrigerator and let them come to room temperature for about 20-30 minutes. This helps them cook more evenly.

Step 5: Smoke the Lamb Chops

Remove the lamb chops from the marinade, letting any excess drip off. Place them directly on the grill grates and close the lid. Smoke the chops for approximately 1 hour or until they reach your desired temperature, flipping them halfway. See the lamb temperature chart below.

Use a digital meat thermometer to check for doneness. For medium-rare lamb, aim for an internal temperature of 130-135°F. The temperature will rise a few degrees during resting. I prefer to cook my lamb to 145°F for medium-well doneness.

The lamb chops on a white serving platter while coming up to room temperature.

The loin chops on the grill grates of a pellet grill.

Step 6: Optional Sear

For a beautiful caramelized crust, you can finish the lamb chops with a quick sear. Either increase your grill temperature to high (450°F) or use a cast iron pan on medium-high heat. Sear each side for just 1-2 minutes until you achieve a nice crust.

Step 7: Rest and Serve

Once the lamb chops reach your desired doneness, remove them from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.

The smoked lamb chops on a white serving platter garnished with sprigs of fresh thyme.

Temperature Guide for Lamb

For perfectly cooked smoked lamb chops, use this temperature guide:

Rare: 125°F (bright red center)
Medium-rare: 130-135°F (warm red center)
Medium: 135-140°F (pink center)
Medium-well: 145°F (slightly pink center)
Well-done: 155°F+ (no pink)

The internal temperature will rise about 5°F during resting. The USDA recommends a minimum internal temperature of 145°F for food safety.

Delicious Side Dishes for Smoked Lamb

Pair your smoked lamb chops with these complementary sides:

Vegetables: Air Fryer Brussel Sprouts with Bacon, Grilled Mexican Street Corn, Smoked Corn on the Cob.
BBQ Sides: Creamy Bacon Ranch Pasta Salad, Smoked Baked Beans with Bacon, Hawaiian Macaroni Salad.
Potatoes & Starches: Red Skin Potato Salad, Twice-Baked Mashed Potatoes
Fresh Options: Creamy Old-Fashioned Cucumber Salad, Greek Cucumber Salad, Strawberry Spinach Salad.

Can I smoke lamb chops ahead of time?

While lamb chops are best served fresh off the smoker, you can smoke them about 75% of the way through, then refrigerate. Finish with a quick sear just before serving. This works well for entertaining when you want to prepare ahead.

What's the best way to use leftover smoked lamb?

Leftover lamb chops make excellent additions to salads, sandwiches, or even chopped up in pasta dishes. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Are bone-in or boneless lamb chops better for smoking?

Bone-in lamb loin chops generally provide more flavor and maintain moisture better during the smoking process. The bone acts as an insulator, helping the meat cook more evenly. That said, boneless chops work well too and may cook a bit faster.

What wood pellets are the best to use for lamb?

I would suggest using cherry wood pellets, apple, maple, pecan, or Signature blend pellets.

Can I skip the searing step?

Searing the lamb chops after smoking them on medium-high heat is optional. It adds a nice caramelized crust to the chops, but they will still be delicious without it. If you prefer not to sear, you can simply remove the lamb chops from the grill after smoking and let them rest before serving.