Weeknight fancy. Pink center. Rosemary.
Reverse-sear lamb chops
Weeknight · 25–40 min · Oak or pecan
- Time
- 25–40 min
- Pit
- 225° then sear
- Wood
- Oak or pecan
- Serves
- 4
Loin or rib chops, reverse-seared like steaks. Smoke to 115°F, hard sear, rest to 130°F. Overcooked lamb is why people say they do not like lamb.
Cook-along
Watch it cooked
The method on this page is ours. The video is the pitmaster walking the same cook.
How to Reverse Sear Lamb Chops
BBGrillShack
Ingredients
Chops
- 8 loin or rib chops, about 1 inch thick
- Kosher salt, black pepper, dried rosemary, garlic
- Olive oil
- Optional: mint chimichurri
Method
- 1
Salt 30 minutes ahead. Rub with oil, rosemary, garlic, pepper.
- 2
Smoke 225°F to 110–115°F. Thick chops only — thin chops skip the smoke and go straight to a hot grate.
- 3
Sear 60–90 seconds a side on a 450°F grate or in a hot pan. Pull 128–132°F.
- 4
Rest 5 minutes. Fat on the rib cap should be translucent and crisp.
A rack of lamb is the same cook — smoke as a rack, sear, then slice into lollipops.
Mint is optional. Smoke is not.
