Smoked Lamb Chops [Barbecue Loin Lollipops]

By Ben Isham-Smith

Published:

These smoked lamb lollipops are quick and easy, and the perfect barbecue recipe for lamb loin chops. Smoked hot and fast as a rack before cut up into chop portions, get ready to meet your new favorite cut of lamb.

smoked lamb chops

You can either grill the whole rack of lamb or break it down into individual lollipop pieces. Whichever you’re more comfortable with. Grilling them individually will help you to brown more of the surface area of each serving, although be careful. This will make the meat thinner and more vulnerable to drying out or being overcooked.

smoked and grilled lamb chop lollipops on cutting board after smoked low and slow for an hour

Remove Silverskin

If you’ve prepared and smoked pork or beef ribs before, you’ll be familiar with having to remove the membrane. Also referred to as silverskin, this is a thick, rubber-like layer that sits on the underside of the ribs. Some people like to keep it on, but it can turn unpleasant when cooked so I recommend getting rid of it.

Just like with pork or beef ribs, to remove the membrane simply use a blunt knife to dig under the corner of the silverskin. Use a paper towel to get some purchase on it, and peel away. Ideally, this will come away in one motion, but it might require a few attempts to remove the entire thing. Either way, once it’s removed cut off any other remaining excess fat.

grilled lamb lollipops recipe
grilled lamb lollipops recipe

Smoked Lamb Chops

5 from 3 votes
Delicious lamb chop lollipops smoked and finished with a high sear. Finished with a garlic and rosemary seasoning mix. Perfect as an appetizer or main course.
Print Recipe Pin Recipe
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Dinner, Main Course
Cuisine: American, BBQ
Servings: 4

Ingredients

  • 1 rack of lamb
  • Kosher salt

Seasoning Mix

  • 4 garlic cloves minced
  • 3 tbsp fresh rosemary finely chopped
  • ½ tsp ground black pepper

Instructions

  • Start by trimming the lamb. Remove the silverskin on the underside of the rack with a blunt knife and dry paper towel.
  • Sprinkle the meat with salt and dry brine in the fridge for 1-2 hours before cooking
  • Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, set it up for two-zone cooking with the direct-heat side as hot as you can get it.
  • Place the lamb rack on the smoker grates, on the indirect side. Cook for 45 minutes, or until the meat’s internal temperature has reached 115-120°F (46-49°C).
  • Move the lamb over direct heat increase heat to high, about 450°F+ (230°C). Sear the rack for 2 minutes per side.
  • Cut the rack into 4 fat, double-wide chops by slicing between every second bone. Try to make all 4 chops the same thickness so they will cook at the same rate.
  • Remove the rack from the heat and allow to rest for 10 minutes. While it rests, combine the seasoning mix.
  • Slice into two chops per serving. Sprinkle with seasoning mix and serve.

About the Author

Ben Isham-Smith

A BBQ obsessive, Ben is behind 250+ of The Online Grill’s recipes, as well as countless barbecue guides to help barbecue newbies get to grips with the world’s best form of cooking.


Still hungry? Check out more BBQ posts