You are going to love these smoked lamb shoulder chops this Easter for their amazing flavor.. unlike any lamb you've probably ever tasted.

Brined and marinated with creamy buttermilk to tenderize and bring out the best of that wonderful lamb flavor. I used my Texas style rub recipe (purchase recipes here) to season the top and bottom of the chops to perfection.

Lamb has never been my favorite meat but I could not stop eating these.. they were that good and they bring something extra special to your family dinner table this year for Easter.

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I've used my original rub on lamb many times and it works wonderfully but, for these tasty  lamb shoulder chops, I wanted a simple yet unique seasoning that would take them over the top. Mission accomplished!

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Helpful Information
  • Prep Time: 25 minutes
  • Brine/Marinade Time: 3-4 hours
  • Cook Time: 25-40 minutes
  • Smoker Temp: 240°F
  • Meat Finish Temp: 140°F
  • Recommended Wood: Apple and/or Cherry
What You’ll Need
About the Lamb Shoulder Chops

I found these at my local grocer already sliced into chops but if you can't find them, you can go to a butcher and he can probably hook you up. In my opinion these are not as tender as lamb loin chops but they reign supreme in flavor and once you taste these, you'll see what I mean.

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Brine/Marinate

I used a simple buttermilk brine on the lamb shoulder chops as follows:

  • 1 quart buttermilk
  • ¼ cup kosher salt (coarse)
  • 1 cup (8 ounces) cold water

Pour the buttermilk and water into a large pitcher. Add the salt and stir for about 30 seconds to make sure the salt is dissolved into the liquid.

Note: This was enough to cover about 4 chops. If you are making more, you may need to double the recipe or adjust the recipe as needed.

Place the lamb shoulder chops into a bowl or zip top bag

IMG_9420-250x167

Pour the buttermilk brine over the top of them to cover.

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Place the chops in the fridge for 3-4 hours.

When the brining time has finished, discard the buttermilk brine and rinse the meat with cold water to remove any residual salt.

Set aside.

IMG_9447-250x167

Adding the Seasoning

Drizzle some olive oil onto the top side of the chops and use a brush to spread it out.

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Generously sprinkle Jeff's Texas style rub (purchase recipes here) onto the top side.

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Flip the meat over and do the olive oil and Texas style rub again on the other side.

Place the chops on a Weber grill pan or Bradley rack for easy  transport to and from the smoker.

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Let the lamb chops sit there while you go get the smoker ready.

Smoke Time

Setup your smoker for cooking at at about 240°F with indirect heat.

If you smoker has a water pan, fill it with hot water.

Make sure you have enough smoking wood available for about 30 minutes of light smoke.

Once the smoker is preheated and ready to go, place the lamb shoulder chops on the smoker grate.

Watch them carefully as these may cook fast and especially if they are on the thin side.

Mine were just over ½ inch and took about 25 minutes.

When they reach about 110-115°F it's time to move them to a very hot grill or under the broiler of your oven to finish up.

Tip: Use a fast reading thermometer such as the Thermapen to cook these perfectly.

thermapen-mk4-yellow

Grill or Broil

Place the meat on the grill or under the oven broiler and watch them very carefully.

One advantage of the broiler is that it allows you to see the top and how brown they are getting.

If you are going for grill marks, use the grill.

When they reach just a little above medium rare, they are done. I like to take these to about 140-145°F.

When they are finished, serve them right away for best results. If you have to hold them for a few minutes, tent some foil over them during the wait.

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Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

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Printable Recipe

Smoked Lamb Shoulder Chops
Recipe Type: Entree
Cuisine: Hot Smoking
Author: Jeff Phillips
Prep time:
Cook time:
Total time:
Serves: 4-6
You are going to love these smoked lamb shoulder chops this Easter for their amazing flavor.. unlike any lamb you've probably ever tasted.
Ingredients
  • Lamb Shoulder Chops
  • Buttermilk brine (recipe below)
  • Olive oil or vegetable oil
  • Jeff’s Texas style rub recipe
Instructions
  1. I used a simple buttermilk brine on the lamb shoulder chops as follows: 1 quart buttermilk, ¼ cup kosher salt (coarse), 1 cup (8 ounces) cold water
  2. Pour the buttermilk and water into a large pitcher. Add the salt and stir for about 30 seconds to make sure the salt is dissolved into the liquid.
  3. Note: This was enough to cover about 4 chops. If you are making more, you may need to double the recipe or adjust the recipe as needed.
  4. Place the lamb shoulder chops into a bowl or zip top bag
  5. Pour the buttermilk brine over the top of them to cover.
  6. Place the chops in the fridge for 3-4 hours.
  7. When the brining time has finished, discard the buttermilk brine and rinse the meat with cold water to remove any residual salt.
  8. Drizzle some olive oil onto the top side of the chops and use a brush to spread it out.
  9. Generously sprinkle Jeff's Texas style rub onto the top side.
  10. Flip the meat over and do the olive oil and Texas style rub again on the other side.
  11. Let the lamb chops sit there while you go get the smoker ready.
  12. Setup your smoker for cooking at at about 240°F.
  13. If you smoker has a water pan, fill it with hot water.
  14. Make sure you have enough smoking wood available for about 30 minutes of light smoke.
  15. Once the smoker is preheated and ready to go, place the lamb shoulder chops on the smoker grate.
  16. Watch them carefully as these may cook fast and especially if they are on the thin side.
  17. When they reach about 110-115°F it's time to move them to a very hot grill or under the broiler of your oven to finish up.
  18. Tip: Use a fast reading thermometer such as the Thermapen to cook these perfectly.
  19. Place the meat on the grill or under the oven broiler and watch them very carefully.
  20. When they reach just a little above medium rare, they are done. I like to take these to about 140-145°F.
  21. When they are finished, serve them right away for best results. If you have to hold them for a few minutes, tent some foil over them during the wait.

 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

3 Comments on this article. Feel free to join this conversation.

  1. NRatty March 25, 2016 at 9:09 am - Reply

    Oh how I wish I could make this recipe, but one of my dogs is terrified of the smell of lamb cooking. He barks around the house for hours like he sees a ghost. It took me a few times of cooking lamb to figure out what was wrong with him. So strange!

  2. Kevin March 23, 2016 at 4:05 pm - Reply

    About how long do you smoke the lamb chops for? I want to save opening the door to often.

    • Jeff Phillips March 23, 2016 at 9:57 pm - Reply

      Kevin, mine were just slightly over ½ inch thick and took about 30 minutes.

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