Why it works
Lamb's fat content makes it ideal for smoking—it won't dry out at low temperatures and absorbs smoke flavor readily. The two-stage cook (low smoke followed by high-heat sear) maximizes tenderness while developing a flavorful exterior. The red wine reduction cuts through the richness and complements the herb crust.
This cook is built for intermediate pitmasters running a smoker setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.
- Light the smoker and bring it to 225°F. Add soaked wood chips or chunks to create steady smoke. Aim for thin, consistent blue smoke rather than heavy white smoke.
- Pat the lamb chops dry with paper towels. Season generously on both sides with kosher salt and black pepper. Let them sit at room temperature for 15 minutes.
- Place lamb chops directly on the smoker grates, bone side down. Smoke for 30 to 35 minutes, until the internal temperature reaches 120°F for medium-rare (125°F for medium). Avoid opening the smoker too frequently.
- While the chops smoke, combine the minced garlic, chopped rosemary, olive oil, salt, and pepper in a small bowl to create a paste.
- Remove the lamb from the smoker and let rest for 2 minutes. Heat a cast-iron skillet or griddle section to high heat (450°F or hotter). Sear the chops for 2 to 3 minutes per side until a crust forms. Do not move them during the sear.
- During the last minute of searing, spoon or brush the garlic-rosemary paste onto the top of each chop, pressing gently to adhere. Transfer chops to a warm platter and tent loosely with foil.
- Using the residual heat from the seared chops, add minced shallot to the skillet and cook for 1 minute. Deglaze with red wine, scraping up browned bits. Add beef stock and fresh thyme sprigs. Simmer for 5 to 7 minutes until reduced by half.
- Remove the thyme sprigs. Whisk in butter until emulsified and the sauce coats the back of a spoon. Taste and adjust salt and pepper. Strain if preferred for a smoother texture.