Smoke Signals: Lamb Chops That Hit Different

There’s smoked meat—and then there’s smoked lamb chops. These chops pack bold flavor, juicy texture, and just enough wow factor to make your guests think you’ve got a five-star smoker in the backyard. Whether you’re hosting a backyard hangout or just experimenting with something other than ribs and brisket, lamb chops bring the kind of richness and tenderness that deserve more space on the pit.

The secret? Let the smoke do the talking. A simple rub (salt, pepper, garlic, rosemary) is all you need. Let them sit for a few hours (or overnight) to soak it all in. Then hit them with low-and-slow hickory or pecan smoke at 225°F until they hit that sweet internal temp around 135°F for medium-rare. Finish them hot and fast for a quick sear if you like a crisp edge.

Want to go the extra mile? Whip up a side of chimichurri or smoked tomato relish. Lamb loves bold flavors, and the sauce brings balance to the richness.

This is the kind of cook that makes your pit crew look twice. Not your everyday smoke, but absolutely a showstopper.

Too busy to fire up the pit? Let us handle it. Pork and Fork BBQ isn’t just about pulled pork and whole hogs, we’ve got the chops, literally. We bring bold flavors, wood-fired heat, and unforgettable meals to your event, big or small.

Ready to get a plate that hits different? Contact us for your next event or catering need. We’ll bring the smoke.