Breakfast & Brunch
This Big Green Egg lamb chops recipe delivers restaurant-quality results with smoky char and juicy pink centers—perfect for weekend brunches or special dinners. The key lies in the Big Green Egg's precise heat control, where wood smoke infuses the lamb with depth while keeping the interior tender. I’ve perfected this technique after countless tests, ensuring every bite balances crispy edges with melt-in-your-mouth tenderness.
The process starts with a dry brine to lock in moisture, followed by a high-heat sear on the grill grate for that coveted crust. Then, it’s all about low-and-slow smoking—cherry or applewood works best—to build layers of flavor without overcooking. Pairing these chops with roasted garlic potatoes or a grilled vegetable medley elevates the dish into a full meal, while a bold red wine or crisp lager complements the smoky-sweet profile.
What sets this recipe apart is the Big Green Egg’s ability to maintain even heat, eliminating the guesswork of traditional grilling. The result? Lamb chops so tender they nearly fall apart, yet still hold their shape, with a smoky char that’s impossible to achieve on a home grill. The secret? Patience—letting the wood smoke work its magic while monitoring the internal temperature closely.
Serve with a side of chimichurri or a bright citrus salad to balance the richness, and you’ve got a dish that’s equal parts impressive and foolproof. Whether you’re grilling for a crowd or treating yourself to a weekend indulgence, these lamb chops will be the star of the table. Let’s get cooking!
Ingredients for big green egg lamb chops
Smoky, juicy lamb chops that wow—just these 13 ingredients and your Big Green Egg.
| Ingredient | Amount | Notes |
|---|---|---|
| Lamb Chops 🐑 | 1 ½ lb | Rib or loin chops, 1-inch thick |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked for best flavor |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High smoke point preferred |
| Garlic Cloves 🧄 | 6 cloves | Minced for dry brine |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, fresh preferred |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, fresh preferred |
| Cherry Wood Chips 🌳 | 1 cup | Soaked for 30 minutes |
| Apple Wood Chips 🍎 | 1 cup | Soaked for 30 minutes |
| Red Wine 🍷 | ½ cup | Bold Cabernet Sauvignon |
| Honey 🍯 | 1 tbsp | For glaze, local preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The lamb chops are non-negotiable—ribs or loin with that perfect 1-inch thickness for even cooking. Costco or Whole Foods carry excellent cuts, but ask your butcher for the freshest. Look for good marbling—it’s what keeps these chops juicy. I always grab extra because they disappear fast. The wood chips? Traeger brand is my go-to, but any quality hardwood will do. Soak them for at least 30 minutes before using—dry chips burn too fast.
No cherry wood? Apple or hickory works just as well—just adjust the glaze to balance flavors. Fresh herbs are ideal, but dried rosemary and thyme at half the amount won’t ruin it. The red wine can be swapped for beef broth with a splash of balsamic if you’re avoiding alcohol. For the glaze, agave nectar works if you’re avoiding honey. And if you’re prepping ahead, the dry-brined chops keep in the fridge for 2 days—just bring them to room temp before grilling.
These chops reheat surprisingly well—350°F for 10 minutes keeps them tender. Store leftovers wrapped tightly in foil for 3 days or freeze for 2 months. I always make extra because they’re perfect for sandwiches the next day. The wood chips? Keep them in an airtight container for up to 6 months—just add a few drops of water before soaking to refresh them.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this recipe is all about the basics: lamb chops, olive oil, garlic, salt, and pepper. That’s it. No fancy marinades or last-minute shopping—just what’s already in your pantry and fridge.
- Crispy-Garlic Perfection: The secret’s in the Big Green Egg: those chops get a golden crust while the garlic infuses the oil into something ridiculously flavorful. You’ll smell it before you even take a bite.
- Weeknight or Weekend Star: Throw these on for a quick weeknight dinner when you’re too tired to fuss, or fire them up for a backyard barbecue when guests show up unannounced. Same recipe, zero regrets.
- Leftovers That Don’t Suck: Unlike some fancy grilled meats, these chops reheat like a dream—crispy edges intact—so you can meal prep without sacrificing taste. (Yes, even on a Tuesday night.)
Step-by-step instructions for smoky char and juicy lamb chops
Here's how to transform tough lamb chops into tender, smoky masterpieces with perfect pink centers.
Prepare the Dry Brine and Herb Rub
Pat the 1.5 lb lamb chops completely dry with paper towels—this is crucial for that perfect crust. In a small bowl, combine the 2 tbsp kosher salt, 1 tsp freshly ground black pepper, 0.25 cup finely chopped fresh rosemary, and 0.25 cup fresh thyme leaves. Rub this mixture all over the lamb chops, pressing it into the meat so it adheres well. Place the chops on a wire rack set over a baking sheet and refrigerate uncovered for at least 4 hours (overnight is ideal). This dry brine process ensures maximum tenderness and flavor penetration.
The salt will draw out moisture initially, but don't worry—it redistributes during the cook, resulting in juicier meat. I like to flip the chops halfway through the brining time to ensure even seasoning on all sides. This step makes all the difference between tough, dry lamb and melt-in-your-mouth perfection.
Set Up Your Big Green Egg for Indirect Heat
Soak the 1 cup cherry wood chips and 1 cup apple wood chips in water for 30 minutes to prevent burning. Preheat your Big Green Egg to 350°F using a two-zone fire: place half the charcoal on one side for direct heat and the other half on the opposite side for indirect heat. Once the temperature stabilizes, add the soaked wood chips to the direct heat side. This creates that signature smoky flavor while keeping the chops from charring too quickly.
I always use a meat thermometer to confirm the temperature—350°F is perfect for even cooking without overpowering the lamb's natural flavors. The apple wood adds a subtle sweetness that pairs beautifully with the tartness of the red wine we'll use later. Let the egg maintain this temperature for 15 minutes before adding the chops to ensure consistent heat throughout.
Sear the Chops Over Direct Heat
Move the chops to the direct heat side of the Egg and sear for 3-4 minutes per side until they develop a deep mahogany crust. You'll know they're ready when they release easily from the grill grates and the internal temperature reaches 125°F on a meat thermometer. Don't rush this step—patience here ensures that beautiful char we're after. I like to press down gently on the chops during the first minute to prevent curling and ensure even contact with the hot surface.
Once seared, transfer the chops to the indirect heat side and continue cooking for another 5-7 minutes, turning occasionally. This two-stage cooking method gives you that perfect balance of smoky char on the outside and juicy pink centers on the inside. The wood chips should be producing a steady stream of blue smoke—this is when the magic happens.
Glaze and Finish with Red Wine Reduction
While the chops rest, combine the 0.5 cup red wine, 1 tbsp honey, and 1 tbsp fresh lemon juice in a small saucepan. Bring to a simmer over medium heat and reduce by half—this should take about 5 minutes. The sauce should coat the back of a spoon and have a syrupy consistency. Strain out any solids if needed, but I usually leave them in for added texture.
Brush this glaze generously over the cooked chops just before serving. The acidity from the lemon juice cuts through the richness of the lamb, while the honey adds a touch of sweetness that balances the smoky flavors. The red wine reduction also adds depth and complexity to the dish, making each bite more sophisticated.
Rest and Garnish for Maximum Juiciness
Let the chops rest for 5-10 minutes before serving—this is non-negotiable. Tent them loosely with foil to retain heat while allowing them to reabsorb their juices. During this time, I like to chop the 0.25 cup fresh parsley finely and sprinkle it over the top just before serving. The parsley adds a fresh, bright contrast to the rich, smoky lamb.
Slice the chops against the grain if they're particularly thick, and serve immediately with the red wine glaze drizzled over the top. Each bite should deliver that perfect combination of smoky char, juicy pink centers, and herby, garlicky notes. Pair with crusty bread to soak up any remaining sauce—you won't have any leftovers!
Pro Tips For Making Big Green Egg Lamb Chops
- Preheat That Egg: The Big Green Egg’s lid traps heat like a sauna, so crank it up to 450°F (yes, even if the recipe says 400°F). I learned this after my first batch came out pink inside—lamb chops need that initial blast to sear properly before the garlic gets its turn.
- Dry the Lamb: Pat those chops thoroughly with paper towels before seasoning. Wet surfaces steam instead of brown, and you’ll end up with soggy crusts instead of the crispy edges you’re after. Trust me, the extra 30 seconds saves you from regret.
- Crush Garlic Coarse: Don’t mince—smash those cloves flat with the side of your knife first. That way, they’ll bloom into fragrant oil instead of turning to mush. (And skip the pre-minced garbage; freshness matters here.)
- Rest Under Foil: After cooking, tent the chops with foil and let them sit for 5 minutes. I used to skip this, and the juices would pool on the plate instead of staying where they belong—in the meat. Non-negotiable if you want tender, not tough, lamb.
Wine and beer pairings for this big green egg lamb chops
Bold Red Wine Pairings
A bold Cabernet Sauvignon from Napa Valley or Tuscany is my go-to pairing—its dark fruit notes and tannins mirror the lamb's richness while the wood smoke enhances its complexity. Look for wines with 14-15% alcohol and medium to full body to stand up to the dish. I like Caymus Vineyards or Sassicaia for their balance of power and elegance. 🍷
Crisp Lager Complements
For beer lovers, a German-style Pilsner like Weihenstephaner or Stella Artois cuts through the fat beautifully. The crisp, clean finish contrasts the smoky lamb while the slight malt sweetness complements the honey glaze. If you prefer something hoppier, a Belgian Witbier like Hoegaarden adds citrusy brightness that mirrors the lemon in the sauce.
Light White Wine Options
Surprisingly, a dry Riesling from Germany or Alsace works wonders—its acidity and mineral notes cleanse your palate between bites. Try Dr. Loosen Blue Slate or Trimbach Gewürztraminer for aromatic depth. The wine's slight sweetness balances the smokiness without overpowering the lamb's natural flavors.
Cocktail Pairing Perfection
For a refreshing twist, serve a gin-based cocktail like a Smoky Old Fashioned—muddle rosemary with bourbon, add a dash of honey, and top with Hendrick's Gin. The herbal notes echo the lamb's seasoning while the smoky char from the Big Green Egg enhances the drink's complexity. Garnish with a lemon twist for brightness. 🍹
Regional Beer Alternatives
In the Pacific Northwest, I reach for a local IPA like Fremont IPA—its piney hops complement the wood smoke beautifully. For Southern grillers, a Texas-style lager such as Lone Star provides a crisp, easy-drinking contrast. Always let the beer's regional characteristics enhance (not compete with) the lamb's flavors.
Nutrition facts
Frequently asked questions
What's the best wood choice for Big Green Egg lamb chops?
Cherry and applewood create the perfect balance—cherry adds subtle sweetness while applewood brings mild fruitiness. Avoid pine (too resinous) or mesquite (overpowering). For extra depth, try a 50/50 blend with pecan or hickory. Always soak chips for 30 minutes before using to prevent burning.
How do I know when lamb chops are perfectly cooked?
Use a meat thermometer—125°F for medium-rare (juicy pink centers) or 135°F for medium. The chops should release easily from the grill and have a deep mahogany crust. Never rely on time alone; thickness varies between cuts. For 1-inch chops, 3-4 minutes per side over direct heat works best.
Can I make this recipe on a regular grill instead?
Yes, but you'll lose the Big Green Egg's temperature precision. Use a two-zone fire and monitor closely—lamb burns easily. For best results, preheat to 375°F and use a cast-iron skillet on the grill for even heat. The wood smoke will be lighter, so boost flavor with extra herbs or a balsamic reduction.
What's the secret to preventing dry lamb chops?
Dry brining for at least 4 hours is critical—it redistributes moisture during cooking. Never skip the rest (5-10 minutes) or they'll lose juices. Also, avoid overcooking: lamb continues cooking while resting. For extra insurance, baste with melted butter during the last 2 minutes on the grill.
How can I adjust this for thicker lamb chops?
For chops over 1.5 inches, increase cooking time by 1-2 minutes per side and check internal temp at 120°F. Slice against the grain to shorten muscle fibers. For very thick cuts, sear first, then move to indirect heat until 130°F, then finish with the glaze. The Big Green Egg's even heat makes this easier than traditional grills.