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 (Purchase formula here | Purchase bottled rub) 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.

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
IMG 0244Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

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

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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.

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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 formula here | Purchase bottled rub) 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.

Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ If you haven’t ordered my rubs or sauce yet you can do that HERE. They are the best thing you’ve ever tasted and it’s a great way to support what we do!

We ship blazingly fast and orders over $50 ship free!

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You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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Smoked Lamb Shoulder Chops

You are going to love these smoked lamb shoulder chops this Easter for their amazing flavor.. unlike any lamb you've probably ever tasted.
Prep Time4 hrs 25 mins
Cook Time30 mins
Servings: 4 -6

Ingredients

  • Lamb Shoulder Chops
  • Buttermilk brine (((recipe below)))
  • Olive oil or vegetable oil
  • Jeff’s Texas style rub

Instructions

  • 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
  • Pour the buttermilk brine over the top of them to cover.
  • 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.
  • Drizzle some olive oil onto the top side of the chops and use a brush to spread it out.
  • Generously sprinkle Jeff's Texas style rub onto the top side.
  • Flip the meat over and do the olive oil and Texas style rub again on the other side.
  • Let the lamb chops sit there while you go get the smoker ready.
  • Setup your smoker for cooking at at about 240°F.
  • 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.
  • 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.
  • Place the meat on the grill or under the oven broiler and watch them very carefully.
  • 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.