RecipesCharles Sieg

Smoked Lamb Chops

Lamb chops smoked at 225 degrees for 45 minutes, then seared two minutes a side on a hot grill.

Smoked Lamb Chops: Smoked lamb chops with a deep mahogany color and dark grill marks, laid side by side on a dark walnut board
Smoker
225°F
Total time
1hr 20min
servings
4
Safe at
145°F

Method

A line, step, tool, or note tagged Filled in was added by the editor because the original left it out.

  1. Season the chops on both sides with salt and pepper.
    Filled in
  2. Preheat to 225 and set Super Smoke.
  3. Place the chops and smoke for 45 minutes.
  4. Preheat grill to 450 and sear, 2 minutes for each side.
  5. Pull and rest for 10 minutes.

Notes

Tips

  • Light the grill while the chops are still in the smoker, so it is at 450 degrees when they come off.
    Filled in
  • Super Smoke is a Traeger setting, and Traeger says it works at temperatures between 165 and 225 degrees. On another pellet smoker, hold 225 degrees and keep the lid shut.
    Filled in
  • The original doesn’t name the chop. Loin chops, 1 to 1 1/2 inches thick, are figured here.
    Filled in

Safety

  • The federal safe minimum for lamb chops is 145 degrees with a 3 minute rest. Check the thickest chop, away from the bone, after the sear.
    Filled in

Nutrition Facts

4 servings per recipe

Serving size2 chops

Amount per serving

Calories440

% Daily Value*

  • Total Fat 36g46%
  • Saturated Fat 16g80%
  • Trans Fat 0g
  • Cholesterol 115mg38%
  • Sodium 670mg29%
  • Total Carbohydrate 0g0%
  • Dietary Fiber 0g0%
  • Total Sugars 0g
  • Includes 0g Added Sugars0%
  • Protein 27g
  • Vitamin D 0mcg0%
  • Calcium 20mg2%
  • Iron 2.7mg15%
  • Potassium 360mg8%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How this label was figured
Ingredient lineCountedUSDA foodNote
8 lamb loin chops, 1 to 1 1/2 inches thick632 gLamb, loin, separable lean and fat, trimmed to 1/8" fat, choice, raw
Salt6 gSalt, tableFigured at 1 tsp.
Black pepper1.2 gSpices, pepper, blackFigured at ½ tsp.
  • Each chop is figured the way the USDA figures a lamb loin chop: 102 grams raw with the bone, which yields 79 grams of meat and fat.
  • The salt is figured at 1 teaspoon for all eight chops.
  • The USDA lists no trans fat for lamb loin chops, so that line counts none from it.
  • The USDA lists no vitamin D for lamb loin chops, so that line counts none from it.

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