Smoked lamb shoulder chops are a great way to enjoy this delicious cut of meat. The smoke flavour pairs perfectly with the rich flavour of the lamb. Lamb shoulder chops are also easy to cook, making them a great option for a quick meal.
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Smoked Lamb Shoulder Chops
This Smoked Lamb Shoulder Chops recipe is a great option for those who want to enjoy a delicious, flavourful cut of meat. The smoke flavour pairs perfectly with the rich flavour of the lamb, making it a great option for a delicious meal.
Additionally, lamb shoulder chops are easy to make and can be served with a variety of sides. Smoked lamb shoulder chops are also a good source of protein and nutrients!
Smoked Lamb Shoulder Chops FAQs
How long does it take to smoke lamb shoulder chops?
It will take about 30 minutes to smoke lamb shoulder chops. It’s best to use a meat thermometer to ensure you’re cooking your lamb shoulder chops to the desired temperature.
What internal temperature should the lamb reach?
The lamb should reach an internal temperature of 145 degrees Fahrenheit.
Can I make Smoked Lamb Shoulder Chops without a smoker?
Yes, you can make Smoked Lamb Shoulder Chops without a smoker. You will need to create a two zone fire on your gas or charcoal grill.
What should I serve with Smoked Lamb Shoulder Chops?
Smoked lamb shoulder chops are delicious when served with rice and vegetables. You can also pair them with a salad or roasted potatoes.
How do I store Smoked Lamb Shoulder Chops?
Smoked Lamb Shoulder Chops will keep in the refrigerator for up to 3 days.
Smoked Lamb Shoulder Chops Recipe
- Apple or Cherry Wood
- Lamb Shoulder Chops
- Olive oil or vegetable oil
- Jeff’s Texas style rub
- 1 quart buttermilk
- ¼ cup kosher salt
- 1 cup (8 ounces) cold water
- Prepare the buttermilk brine by combining 1-quart buttermilk, ¼ cup kosher salt (coarse), and 1 cup (8 ounces) cold water. Stir for one minute to dissolve the salt. *Note: this will cover about 4 lamb shoulder chops, if you're making more, you may need to double the brine recipe.
- Place the lamb shoulder chops into a bowl or zip lock bag and pour the buttermilk brine over to cover completely.
- Place the brined chops in the refrigerator for 3-4 hours
- Once fully brined, discard the buttermilk brine and rinse with cold water to remove any leftover salt.
- Brush the entire chops with olive oil then generously coat with a rub of your choosing.
- Let the seasoned chops sit as you preheat the smoker to 240°F.
- If your smoker has a water pan, fill it with hot water.
- Once the smoker has reached 240°F place the lamb shoulder chops on the grate and smoke until they reach an internal temperature of 110-115°F (this may happen quickly if the meat is thin)
- When they reach an internal temperature of 110-115°F move them to a very hot grill or under the broiler of your oven to finish.
- Place the meat on the grill or under the oven broiler and watch them very carefully, so not to burn them.
- For medium-rare lamb shoulder chops, remove when the internal temperature reaches 140-145°F.
- Remove from heat and serve immediately. If you're not serving them immediately, place a tin foil tent over them to retain the heat.