Try the best smoked lamb loin chop recipe for Traeger pellet grill. It’s made with a simple seasoning rub and is perfect for an Easter smoker recipe.
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Why these Traeger smoked lamb loin chops are so good…
- Loin chops are a juicy, meaty cut of lamb.
- Simple seasoning.
- Smoked perfectly tender and juicy.
- New to smoked foods? See my step by step video for beginners (scroll to bottom of page).
This series of tasty Easter smoker recipes continues with Traeger leg of lamb and smoked rack of lamb.
Ingredients
Here’s what you need to make pellet grill lamb loin chops.
- Lamb loin chops
- Olive oil
- Lamb seasoning (or any Greek, Italian, poultry seasoning or rub)
- Salt and pepper (if they aren’t in your lamb seasoning of choice)
How to smoke lamb loin chops on the Traeger
Now I’ll walk you through it…
- Preheat Traeger Pellet Grill, Pit Boss or whatever smoker you’re using to 225 degrees F.
- Prep lamb loin chops for smoking. Pat the lamb loin chops dry with a paper towel and drizzle olive on top. Massage in olive oil.
- Season loin chop. Add lamb loin chop seasoning to the chops and massage it in with fingers until they are well seasoned all over.
- Smoke lamb loin chops. Place lamb loin chops directly on the pellet grill grates and cook for 45 – 50 minutes until the internal temperature reads your desired level of doneness, minus a few degrees….. how long to smoke lamb loin chops will depend on how you like your lamb cooked. — So for example, the demonstration here on Sip Bite Go, we cooked them to 135 degrees F for rare / medium-rare and the total smoke time was under an hour. — If you’re cooking them longer, consider taking them off the smoker a few degrees under so they can continue coming up to temperature once they are done smoking.
- Rest smoked lamb loin chops and enjoy. Allow smoked lamb loin chops to rest for at least 15 minutes prior to cutting. This will allow the internal temperature of the lamb to rise closer to 140 degrees F for rare.
Other recipes we love for holidays and “nice” dinners include smoked rack of lamb, smoked lamb leg, sous vide prime rib, smoked turkey breast – or smoked whole turkey, this super easy smoked tri tip steak or a tri tip cooked in the oven.
FAQs
Pair your Traeger lamb loin chops with a red wine like a smoky Cabernet Sauvignon or deep and rich Merlot.
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about making lamb loin chops on your Traeger Grill. I’ve also made them with an electric smoker and had delicious success.
Last tip: give this compound smoked steak butter a try on top!
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Traeger Smoked Lamb Loin Chops Recipe | Sip Bite Go
Video
Ingredients
- 12 oz lamb loin chops 2 individual chops
- ½ tbsp olive oil
- 2 tbsp lamb seasoning or any Greek seasoning, Italian seasoning, poultry seasoning or rub
- ½ tsp salt if it’s not in your lamb seasoning
- ¼ tsp pepper if it’s not in your rub already
Instructions
- Preheat Traeger Pellet Grill, Pit Boss or whatever smoker you’re using to 225 degrees F.
- Prep lamb loin chops for smoking. Pat the lamb loin chops dry with a paper towel and drizzle olive on top. Massage in olive oil.
- Season loin chop. Add lamb loin chop seasoning to the chops and massage it in with fingers until they are well seasoned all over.
- Smoke lamb loin chops. Place lamb loin chops directly on the pellet grill grates and cook for 45 – 50 minutes until the internal temperature reads your desired level of doneness, minus a few degrees….. how long to smoke lamb loin chops will depend on how you like your lamb cooked. So for example, the demonstration here on Sip Bite Go, we cooked them to 135 degrees F for rare / medium-rare. Again – if you’re cooking them longer, consider taking them off the smoker a few degrees under so they can continue coming up to temperature once they are done smoking.
- Rest smoked lamb loin chops and enjoy. Allow smoked lamb loin chops to rest for at least 15 minutes prior to cutting. This will allow the internal temperature of the lamb to rise closer to 140 degrees F for rare.
Ace says
Turned out on point
Jane B says
Solid recipe. It would be good to suggest / describe which flavored pellets to use and why you like that one.