Smoked Lamb Chops with Tzatziki Dipping Sauce

Smoked Rack of Lamb cut into chops on a plate.

Smoked Lamb Chops with Tzatziki Dipping Sauce

Smoked Lamb Chops with a flavorful Greek rub and cool Tzatziki dipping sauce. A smoked rack of lamb is cooked low and slow on the smoker then finished with a quick sear. Serve the lamb lollipops as an appetizer or entree! Lamb recipes makes a great holiday dinner idea.

Course Appetizer

Cuisine Mediterranean

Keyword Lamb Chops

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Chops

Calories 121kcal

Author Darcey Olson

Cost $32

Equipment

NutriBullet Blender

Ingredients

1 whole rack of lamb

RACK OF LAMB MARINADE:

¼ cup olive oil
3 cloves garlic
2 tbsp fresh rosemary *Note 1
1 tbsp fresh thyme *Note 2
½ tsp dried oregano *Note 3
½ tsp kosher salt
½ tsp black pepper

TZATZIKI LAMB SAUCE

½ large cucumber *Note 4
1½ cups plain full-fat Greek yogurt
2 cloves garlic, finely minced
2 tbsp extra virgin olive oil
1 tbsp white vinegar or lemon juice
½ tsp salt
1 tbsp minced fresh dill

Instructions

PREP THE TZATZIKI SAUCE:

Grate the cucumber, place in a towel or fine mesh sieve, and gently squeeze out as much excess water as possible.
Combine the cucumber, yogurt, garlic, oil, vinegar, and salt in a large bowl and chill for at least an hour. Right before serving add the fresh dill and serve with the lamb lollipops. Note - the tzatziki sauce tastes best if chilled for 12-24 hours.

PREP THE LAMB:

Trim excess fat from the lamb.
Up to 24 Hours Prior to Cooking: Add all of the marinade ingredients to a blender and blend for approx. 15 seconds, until well combined. Apply evenly over the lamb. Cover and refrigerate until ready to smoke.

SMOKE THE LAMB:

Pellet or Electric Smoker

Pre-heat the smoker to 225℉. Add the wood chips to the smoker and place the rack of lamb on the smoker rack, bone side down.
Smoke the lamb for 45-60 minutes, or until the internal temperature reads 110℉ for medium-rare (or your preferred "pull" temp). Pull the lamb off the smoker and crank up the heat to about 400℉ to sear. (*Note 5)
Transfer the lamb back to the grill, once the grill reaches the higher temperature, and sear for 2 minutes per side. The internal temperature will be around 115℉ at this point.
Remove the lamb from the grill, cover and let rest for 10 minutes. The final temperature, after resting, will be around 120℉ (Medium Rare). Slice into individual lollipops and serve with a side of tzatziki dipping sauce.

Gas or Charcoal Smoker

Pre-heat the smoker to 225℉. Add the wood chips to the smoker and place the lamb rack on the smoker rack. Aim to keep the temperature between 225 - 250℉., if using a charcoal grill.
Smoke the lamb for 45-60 minutes, or until the internal temperature reads 110℉ for medium-rare (or your preferred "pull" temp). Pull the lamb off the smoker and crank up the heat to about 400℉ to sear. (*Note 5)
Transfer the lamb back to the grill, once the grill reaches the higher temperature, and sear for 2 minutes per side. The internal temperature will be around 115℉ at this point.
Remove the lamb from the grill, cover and let rest for 10 minutes. The final temperature, after resting, will be about 120℉ (Medium Rare). Slice into individual lollipops and serve with a side of tzatziki dipping sauce.

Notes

Note 1 - You can use 1 tablespoon of dried rosemary in place of fresh rosemary.

Note 2 - You can use 1/2 tablespoon of dried thyme in place of fresh thyme.

Note 3 - I use dried oregano as most fresh oregano in our local market is Italian oregano, not Mediterranean. Either works - just a personal preference. If using fresh Oregano, use 1 teaspoon.

Note 4 - Store bought tzatziki works in place of homemade.

Note 5 -

Rack of Lamb Cooking Temperatures

Rare: 115 - 120°F (Final Pull temp 110-115°F)

Medium Rare: 125°F (Final Pull temp 120°F)

Medium: 130°F (Final Pull temp 125°F)

Medium Well: 145°F (Final Pull temp 140°F)

Well Done: 150°F (Final Pull temp 145°F)

Nutrition