The holidays are all about food + entertaining. This holiday, we are creating new traditions, starting with our Bourbon Smoked Lamb Chops made with premium True Aussie Beef and Lamb products.
Yes, we’re here with a delicious grilling suggestion that’s absolutely going to tempt your taste buds!
Bourbon Smoked Lamb Chops
The holidays are all about good food, so hear me out. Just because it’s December doesn’t mean you shouldn’t treat yourself and yours to the pleasures of grilled, smoked, infused meat.
Yes, grilling entails a bit of work, but that’s half the fun. And just because it’s December, don’t go singing, “Baby, it’s cold outside…”
Start with exceptional cuts of meat. First, grab some imported Australian Lamb (find a retailer near you)!
Question. What did the lamb say to the marinade? Answer. Is it BAAAAAAHHTH time?!
When you’re searing meat over a hot grate, don’t force it; the meat will release from the grill when it’s good and ready.
Sear the lamb chop directly over the hot coals for 3-4 minutes.
How to finish grilled lamb chops
I finished the lamb chops in herbed browned butter, served over wild rice, and alongside grilled garlicky yellow and green zucchini.
This is a delicious holiday eating. Bon appetit!
A couple of things. When you remove the lamb from the package, be sure to rinse the meat under a stream of cool water to remove any bone debris.
Pat the lamb dry with paper towels to remove any excess moisture because the less water on the meat, the better it will absorb the salt, freshly cracked black peppercorns, and the marinade.
Also, don’t be in a hurry to put the cold meat on the grill.
Cooking is, at times, a waiting game, and cooking meat over hot coals cannot be rushed.
So, allow the lamb to come to room temperature before placing it on the hot grate, and for the best results, I suggest marinating the lamb overnight in the fridge.
Can you get the same flavor with a shorter marinating time?
Yes, you can get some flavor into the meat with shorter marinating time, but this is the holidays and what we’re after here is creating an exceptional eating experience fit for the special occasion, let’s take our time and do it right.
Now, with a solid method for preparing the best lamb chops, you can prepare this delicious holiday meal without a hitch.
But of course, if you have any questions, drop me a line.
How to make Bourbon Smoked Lamb Chops
serving 3-4 (you will want to double or triple this recipe, depending on how many guests)
Ingredients:
- 6 Aussie Lamb & Beef Lamb Chops
- flaky sea salt
- freshly cracked black peppercorns
Directions:
- Rinse and pat dry the lamb chops and liberally season both sides with flaky sea salt and freshly cracked black peppercorns.
- Allow the seasoned meat to rest for 15-20 minutes before moving on to the marinade.
Bourbon Marinade
Ingredients:
- 3/4 cup bourbon whiskey
- 1 tablespoon light brown sugar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons soy sauce
Directions:
- Into a bowl, combine bourbon whiskey, light brown sugar, extra-virgin olive oil, Worcestershire sauce, and soy sauce.
- Pour the marinade into a large sealable plastic bag, and add the lamb chops. Lay the bag flat onto a baking sheet, then place the sheet into the fridge overnight.
- Remove the lamb chops from the marinade (lightly pat dry to remove excess marinade) and place them onto the baking sheet. Discard the remaining marinade. Allow the meat to come to room temperature in about 20-30 minutes.
- Get the charcoal grill going, arrange the charcoal briquets on one side of the grill, creating both a hot zone (direct heat) and a cooler zone (indirect heat).
- Use a wire brush to clean the grate if needed, then brush the grates with a high-smoke-point oil, such as canola or vegetable oil.
- Place the lamb chops directly onto the grate over the red-hot coals and sear the chops for 3-4 minutes, using a pair of tongs turn the lamb chops over but move them to the cooler side of the grill and close the lid for several more minutes or until you get the internal temperature you want — 120 degrees for rare, 125 medium-rare, 130 medium, and 145 for well-done. Note, how long you’ll need to cook your lamb chops will vary depending on the thickness of the cut and the temperature of the grill.
- Allow the lamb chops to rest for 10 minutes before slicing and serving.
When it comes to cooking an above-par meal, it’s all about achieving balance, and this marinated lamb chop recipe has it all and then some.
How Long Should I Marinate The Lamb Chops?
For the best flavor, marinate the lamb chops overnight.
If you are short on time, try to marinate them for at least 2 hours.
Do I Have To Use Bourbon In The Marinade?
Yes, if you want to have the rich, smoky-sweet flavor. However, if you prefer not to use bourbon, you can leave it out of the marinade. You can also use wood chips when grilling to help get a smoky flavor.
Most of the alcohol cooks off during grilling, leaving behind a deep flavor that pairs perfectly with the lamb.
What Wood Chips Work Best For Smoking Lamb Chops?
Hickory works especially well because it adds a bold, smoky flavor that complements the bourbon marinade.
Applewood or cherry wood also works if you want a slightly sweeter smoke flavor.
What Internal Temperature Should Lamb Chops Be?
For medium-rare, cook the lamb chops to 125°F. For medium, cook them to 130°F.
Always use an instant-read thermometer for the best results.
Can I Make These Lamb Chops On A Gas Grill?
Yes. If using a gas grill, place the wood chips in a smoker box or foil packet and cook the lamb chops over indirect heat after searing.
Start with a premium piece of meat from True Aussie Beef and Lamb, learn more, and find a retailer near you.
Find more holiday recipes below:
Buttermilk + Cream Oven Pork Loin
How to make Bourbon Smoked Lamb Chops
Ingredients
Bourbon Marinade Ingredients:
- 3/4 cup bourbon whiskey
- 1 tablespoon light brown sugar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons soy sauce
Lamb Chops:
- 6 Aussie Lamb & Beef Lamb Chops
- flaky sea salt
- freshly cracked black peppercorns
Instructions
Bourbon Marinade Directions:
- Into a bowl, combine bourbon whiskey, light brown sugar, extra-virgin olive oil, Worcestershire sauce, and soy sauce.
- Pour the marinade into a large sealable plastic bag, and add the lamb chops. Lay the bag flat onto a baking sheet, then place the sheet into the fridge overnight.
- Remove the lamb chops from the marinade (lightly pat dry to remove excess marinade) and place them onto the baking sheet. Discard the remaining marinade. Allow the meat to come to room temperature in about 20-30 minutes.
- Get the charcoal grill going, arrange the charcoal briquets on one side of the grill, creating both a hot zone (direct heat) and a cooler zone (indirect heat).
- Use a wire brush to clean the grate if needed, then brush the grates with a high-smoke-point oil, such as canola or vegetable oil.
- Place the lamb chops directly onto the grate over the red-hot coals and sear the chops for 3-4 minutes, using a pair of tongs turn the lamb chops over but move them to the cooler side of the grill and close the lid for several more minutes or until you get the internal temperature you want — 120 degrees for rare, 125 medium-rare, 130 medium, and 145 for well-done. Note, how long you'll need to cook your lamb chops will vary depending on the thickness of the cut and the temperature of the grill.
- Allow the lamb chops to rest for 10 minutes before slicing and serving.
Lamb Chops:
- Rinse and pat dry the lamb chops and liberally season both sides with flaky sea salt and freshly cracked black peppercorns.
- Allow the seasoned meat to rest for 15-20 minutes before moving on to the marinade.
This is a previously sponsored post by True Aussie Beef and Lamb.
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