Smoked Lamb Chops [Barbecue Loin Lollipops]


Quick and easy, these Smoked Lamb Lollipops are the perfect grilled lamb chops recipe. Smoked hot and almost like a rack before being cut into chops, get ready to meet your new favorite cut of lamb.

Grilled lamb lollipops recipe

You can grill the whole rack of lamb or divide it into individual shoulder pieces. What you feel most comfortable with. Grilling will likely help you further brown the surface of each portion, but be careful. This makes the meat thinner and more prone to drying out or overcooking.

Smoked and roasted lamb chops lollipops on the cutting board after being smoked for an hour on low and slow heat

Remove silver skin

If you have previously cooked and smoked pork or beef ribs, they will be tougher because you have to remove the membrane. Also known as silver skin, this is a thick, rubbery layer that sits on the underside of the ribs. Some people like to leave it on, but cooking can get uncomfortable, so I recommend leaving it on.

As with pork or beef ribs, to remove the membrane, YOU simply use a dull knife to dig under the corner of the silvery skin. Use a paper towel to grab and peel off. Ideally, this will go away in one go, but it may take a few tries to complete. Once removed, be sure to trim off any other excess fat.

Smoked lamb chops

Delicious smoked lamb chops with a golden finish. Rounded off with a garlic and rosemary spice mixture. Perfect as a starter or main course.
Appetizer course , dinner, main course
American cuisine , BBQ
Preparation time 20 minutes
Cooking time 50 minutes
Total time 1 hour 10 minutes
Serving 4


Spice mix

  • 4 garlic cloves, chopped
  • 3 tablespoons finely chopped fresh rosemary
  • ½ teaspoon ground black pepper


  • Begin by dissecting the lamb. Use a dull knife and a dry paper towel to remove the silver skin from under the rust.
  • Turn on your smoker at 107°C. If using a charcoal grill, set it up for cooking in two zones, with the direct-heat side being as hot as possible.
  • Place the rack of lamb on the indirect side of the smoker grates. Cook for 45 minutes, or until the internal temperature of the meat reaches 46-49°C.
  • Place the lamb on direct heat or turn the hat on your smoker to high(around 400°F). Fry the roast for 2 minutes per side.
  • Cut the rack into 4 double-wide fat chops by slicing between every other bone. Compare making all four the same thickness so they cook at the same speed. Sprinkle the meat with salt and dry sea in the refrigerator 1 to 2 hours before cooking.
  • Remove the grid from the stove and let it rest for 10 minutes. While sitting, combine the spice mixture.
  • Cut into two chops per serving. Scatter with the spice mix and serve.

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