Lamb is so delicious when prepared well. In this recipe, I’ll show you how to grill lamb chops and combined them with a mint chimichurri for a huge pop of flavor.
The cut I’ve used is a Porterhouse lamb chop. This is a thicker cut, so using the reverse sear method and smoking then searing the lamb will give the best result.
The fat of the lamb contrasts nicely with the acidity and herbs from the chimichurri and you also get a little char from the searing. This combination will definitely have your taste buds dancing.
If you’ve never been a big fan of lamb or have been too apprehensive to try it, give this recipe a go, you’ll become a convert.
What is a porterhouse lamb chop?
I’m sure you heard of a Porterhouse or T-bone steak before. Those beef steaks comprise the filet and the New York Strip.
These lamb porterhouse chops include two portions of the lean, tenderloin muscle divided by a bone and look like mini T-bone steaks.
They are thick, sometimes 2 inches, and are usually one of the most tender parts of the lamb which is why I like to cook them.
They can be found year round and make for a nice presentation. You may also see these called lamb loin chops as well.
For this recipe, you could also purchase a full rack and cook them whole or as individual chops.
Best way to cook lamb chops
In my opinion, these lamb chops are best reverse seared with some smoke and then grilled over charcoal.
This method works great on a kamado style cooker or kettle because you can start with a low temperature and smoke the lamb, then ramp up the heat and sear until you get a nice crust. If you don’t have that option you can smoke the lamb on your smoker and then sear on a gas grill or even in a cast iron pan.
Because the chops are usually thick they will take a little longer than lamb rib chops which is another popular cut. I like to cook my lamb to medium rare but feel free to cook it to your preferred doneness.
Salt, pepper, and garlic go a long way with lamb as well as herbs like mint and rosemary. The chimichurri that is featured in this recipe includes mint which is not traditional but it marries well with the lamb and puts a new spin on a classic preparation.
Making the Chimichurri
The first thing we need to do is make the chimichurri which the lamb will be marinating in.
To blend all the ingredients together I use a mortar and pestle but a food processor or blender works great.
The great thing about chimichurri is that it’s so easy to make and has tons of flavor.
You are going to take all of your ingredients (mint, cilantro, red wine vinegar, lime juice, olive oil, red pepper flakes, salt, and pepper) and crush or blend them together until everything is nice and incorporated.
If the chimichurri looks like it needs more liquid add a little more olive oil and adjust accordingly.
Grilled lamb chops
1. Prepping the lamb chops
In a gallon ziplock bag or large container take about half of your chimichurri and mix it well with your lamb chops. Reserve the other half of the chimichurri until after the lamb is cooked.
Marinate the lamb in your fridge for 24 hours for maximum flavor. A few hours will do the job if you don’t have time.
After your lamb has marinated, remove the chops from the bag and season them on both sides with salt, pepper, and granulated garlic powder.
2. Cooking the lamb chops
While the lamb is coming up to room temperature, fire up your smoker to 250°F and add a chunk of pecan or other smoke wood.
Place the lamb onto the smoker and smoke until the lamb reaches an internal temperature of 110°F. Once the lamb is done smoking, remove it from the grill and let your charcoal get to a nice hot searing temperature. I like to sear at 500-700°F.
Place the lamb chops back on the grill and sear them until you get a nice crust and the internal temperature has reached 130°F. At that point remove them from the grill and let them rest for 5 minutes.
When I plate the lamb chops to serve I drizzle a little more of the chimichurri to finish and a squirt of lime juice to wake everything up.
I like to serve 3 lamb chops per person. Since they are small, 3 is the perfect amount.
I also like to serve something fresh and acidic as a side like a tomato and a cucumber salad with oil and vinegar as well as some grilled zucchini.
Other lamb recipes to try
- Smoked Leg of Lamb With all the Trimmings
- Grilled Lamb Backstrap Stuffed With Spinach and Feta
- Smoked Lamb Shoulder Recipe
- How to Smoke a Whole Lamb
- Lamb Rub: Savory Dry Rub for Lamb & Game Meat
Reverse Seared Lamb Chops With Mint Chimichurri
- 12 Porterhouse lamb chops
- ½ tbsp salt
- ½ tbsp black pepper freshly ground
- ½ tbsp granulated garlic powder
- ½ cup fresh mint chopped
- ¾ cup fresh cilantro chopped
- ½ cup olive oil
- ¼ cup red wine vinegar
- 3 tbsp lime juice fresh
- ½ tbsp red pepper flakes
- ½ tbsp salt
- ½ tbsp black pepper freshly ground
- In a food processor or a mortar and pestle combine all the chimichurri ingredients and mix or blend together well.
- Take half of your chimichurri mixture and the lamb chops and place into a zip lock bag to marinate for up to 24 hours.
- When ready to cook, remove chops from the plastic bag and season on both sides with salt, pepper and granulated garlic powder.
- Place the lamb chops on your smoker on indirect heat and smoke them at 250°F over pecan wood for 30-40 minutes or until the internal temperature has reached 110°F.
- Sear the lamb chops over high heat for a minute or two on each side until the internal temperature reaches 130°F.
- Let the lamb rest for 5 minutes and drizzle on the remaining chimichurri and serve with your favorite sides.