Bergeron’s Smoke Can Grilled Lamb Chop Collection

Lamb chops pair especially well with fruitwood, hickory, mesquite and sweet-savory smoke. These recipes work with lamb loin chops, rib chops, shoulder chops and individual chops cut from a rack of lamb.

Master Smoke-Grilled Lamb Chop Method

Servings: 4
Preparation: 15 minutes, plus optional marinating
Grilling time: approximately 8–14 minutes

Ingredients

  • 8 lamb rib or loin chops, about 1–1½ inches thick

  • 2 tablespoons olive oil

  • 1½ teaspoons kosher salt

  • 1 teaspoon coarse black pepper

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • 1 teaspoon chopped fresh rosemary

  • 1 Bergeron’s Smoke Can in your chosen flavor

Prepare the lamb

  1. Pat the chops dry and trim only excessive exterior fat.

  2. Rub them lightly with olive oil.

  3. Combine the salt, pepper, garlic, onion powder and rosemary.

  4. Season both sides of the chops.

  5. Refrigerate for 30 minutes to 4 hours when time allows.

  6. Remove the chops from the refrigerator while preparing the grill.

Prepare the grill

  1. Set up a two-zone grill, with one medium-high direct-heat area and one cooler indirect area.

  2. Aim for approximately 400–450°F over the direct zone.

  3. Activate the Bergeron’s Smoke Can according to the product directions.

  4. Place the lamb chops over indirect heat and close the lid.

  5. Let them absorb flavored smoke for approximately 4–6 minutes.

  6. Move the chops over direct heat and sear for approximately 2–4 minutes per side.

  7. Render the fat edge briefly by holding each chop upright with tongs.

  8. Remove the chops when they reach the desired safe temperature and let them rest before serving.

USDA recommends cooking whole lamb chops to at least 145°F, measured in the thickest portion without touching bone, followed by a minimum three-minute rest.

1. Apple & Honey Crisp Lamb Chops

Apple-Honey Rosemary Lamb Chops

The gentle apple and honey smoke complements lamb without covering its natural flavor.

Apple-honey glaze

  • 3 tablespoons apple cider or apple juice

  • 2 tablespoons honey

  • 1 tablespoon Dijon mustard

  • 1 tablespoon apple-cider vinegar

  • 1 teaspoon chopped rosemary

  • 1 tablespoon butter

  • Pinch of salt

Directions

  1. Combine everything except the butter in a small saucepan.

  2. Simmer for 3–5 minutes, then whisk in the butter.

  3. Season and smoke-grill the lamb using the master method.

  4. Brush the chops lightly with glaze during the final minute.

  5. Rest for at least three minutes.

  6. Serve with additional warm glaze on the side.

Best chops: rib chops or loin chops
Serve with grilled apples, roasted sweet potatoes, Brussels sprouts or wild rice.

2. BBQ Mesquite Lamb Chops

Mesquite Barbecue Lamb Shoulder Chops

Mesquite works best with thicker shoulder or loin chops that can stand up to robust smoke.

Mesquite seasoning

  • 1 teaspoon smoked paprika

  • ½ teaspoon chili powder

  • ½ teaspoon garlic powder

  • ½ teaspoon ground cumin

  • ½ teaspoon black pepper

  • Salt to taste

Finishing sauce

  • ⅓ cup barbecue sauce

  • 1 tablespoon apple-cider vinegar

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon Dijon mustard

Directions

  1. Coat the chops with olive oil and the mesquite seasoning.

  2. Smoke over indirect heat for 5–7 minutes.

  3. Sear over direct heat for approximately 3–4 minutes per side.

  4. Brush with a thin layer of finishing sauce during the last minute.

  5. Rest before serving.

Apply barbecue sauce near the end so its sugar does not burn.

Best chops: shoulder chops, thick loin chops or rack chops
Serve with grilled corn, baked beans, potato salad or charred onions.

3. Bing Cherry Lamb Chops

Cherry-Balsamic Lamb Rib Chops

Cherry and balsamic create a rich, slightly sweet sauce that pairs naturally with lamb.

Cherry-balsamic sauce

  • ⅓ cup cherry preserves

  • 2 tablespoons balsamic vinegar

  • ¼ cup beef or lamb stock

  • 1 teaspoon Dijon mustard

  • ½ teaspoon chopped rosemary

  • 1 tablespoon butter

  • Pinch of black pepper

Directions

  1. Combine the preserves, vinegar, stock, mustard, rosemary and pepper.

  2. Simmer until slightly thickened.

  3. Remove from the heat and whisk in the butter.

  4. Smoke-grill the chops with the Bing Cherry Smoke Can.

  5. Avoid putting the cherry sauce on the chops while they are directly over high heat.

  6. Rest the cooked chops, then spoon the warm sauce over them.

Best chops: rib chops or loin chops
Serve with goat-cheese mashed potatoes, roasted mushrooms, asparagus or wild rice.

4. Black Peppered Bacon Lamb Chops

Bacon-Wrapped Black Pepper Lamb Chops

This savory flavor adds richness and a bold pepper finish.

Ingredients

  • 8 thick lamb loin chops

  • 4–8 thin bacon slices

  • 1 teaspoon coarse black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • Salt used lightly

Pepper-bacon butter

  • 4 tablespoons softened butter

  • 2 tablespoons finely crumbled cooked bacon

  • ½ teaspoon coarse black pepper

  • ½ teaspoon Worcestershire sauce

  • ¼ teaspoon garlic powder

Directions

  1. Wrap a half or full bacon slice around the outer edge of each chop.

  2. Secure with butcher’s twine or a soaked wooden toothpick.

  3. Season lightly because the bacon adds salt.

  4. Smoke over indirect heat until the bacon begins rendering.

  5. Sear both flat sides over direct heat.

  6. Briefly brown the bacon-wrapped edges while watching for flare-ups.

  7. Remove the twine or toothpicks.

  8. Rest each chop with a spoonful of pepper-bacon butter on top.

Best chops: thick loin chops
Serve with loaded potatoes, grilled mushrooms, green beans or creamed spinach.

5. Hickory on Hickory Lamb Chops

Classic Hickory Garlic-Rosemary Chops

This is the most traditional savory lamb recipe in the collection.

Herb seasoning

  • 1 teaspoon chopped rosemary

  • 1 teaspoon chopped thyme

  • 2 minced garlic cloves

  • 1 teaspoon coarse black pepper

  • 1 teaspoon kosher salt

  • 2 tablespoons olive oil

Garlic-herb butter

  • 4 tablespoons softened butter

  • 1 minced garlic clove

  • ½ teaspoon chopped rosemary

  • ½ teaspoon Dijon mustard

  • ½ teaspoon Worcestershire sauce

Directions

  1. Mix the herb seasoning and rub it over the chops.

  2. Refrigerate for 30 minutes to 4 hours.

  3. Smoke over indirect heat for approximately 4–6 minutes.

  4. Sear over direct heat for 2–4 minutes per side.

  5. Rest the lamb with garlic-herb butter melting over the top.

Best chops: rib chops, loin chops or rack chops
Serve with roasted potatoes, grilled zucchini, green beans or cornbread.

6. Maple Brown Bourbon Lamb Chops

Maple-Mustard Bourbon-Style Lamb Chops

The sweet maple and brown-sugar notes balance lamb’s rich, savory flavor.

Maple glaze

  • 3 tablespoons pure maple syrup

  • 1 tablespoon Dijon mustard

  • 1 tablespoon apple-cider vinegar

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon brown sugar

  • 1 tablespoon butter

  • Pinch of cayenne pepper

Directions

  1. Combine everything except the butter in a saucepan.

  2. Simmer for approximately three minutes.

  3. Remove from the heat and whisk in the butter.

  4. Season the lamb with salt, pepper, garlic and a little dry mustard.

  5. Smoke over indirect heat for 4–6 minutes.

  6. Sear over direct heat for 2–4 minutes per side.

  7. Brush with a very thin coating of glaze during the final 30–60 seconds.

  8. Rest and serve with more glaze at the table.

Best chops: loin chops or thick rib chops
Serve with roasted squash, maple carrots, sweet potatoes or grilled pears.

7. Summertime Smoky Chipotle Lamb Chops

Chipotle-Lime Lamb Chops

This bold version combines smoky heat, citrus and a touch of sweetness.

Chipotle seasoning

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin

  • ½ teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • ¼ teaspoon cayenne pepper

  • Zest of one lime

  • Salt and pepper

Chipotle-lime butter

  • 4 tablespoons softened butter

  • 1–2 teaspoons chipotle sauce

  • 1 teaspoon lime juice

  • 1 teaspoon honey

  • Pinch of salt

  • Chopped cilantro, optional

Directions

  1. Rub the chops with olive oil and the chipotle seasoning.

  2. Smoke over indirect heat for approximately 4–6 minutes.

  3. Sear over direct heat for 2–4 minutes per side.

  4. Rest with chipotle-lime butter on top.

  5. Finish with fresh lime juice and cilantro.

Best chops: loin chops, shoulder chops or rib chops
Serve with grilled corn, black beans, cilantro-lime rice or avocado salad.

Optional Lamb Chop Marinade

This marinade works especially well with shoulder chops or thicker loin chops.

Ingredients

  • ¼ cup olive oil

  • 2 tablespoons lemon juice

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon Dijon mustard

  • 3 minced garlic cloves

  • 1 teaspoon chopped rosemary

  • 1 teaspoon chopped thyme

  • ½ teaspoon black pepper

Directions

  1. Mix the ingredients in a covered container or food-safe bag.

  2. Add the lamb and refrigerate for 2–6 hours.

  3. Remove the chops and discard the used marinade.

  4. Pat the surfaces lightly dry before grilling.

  5. Apply salt shortly before cooking.

Do not marinate delicate rib chops overnight because the acidic ingredients can change their texture.

Lamb Chop and Smoke Can Pairing Guide

Bergeron’s Smoke Can Recommended lamb chop Flavor direction Apple & Honey Crisp Rib or loin chops Sweet, mild and aromatic BBQ Mesquite Shoulder or thick loin chops Bold, earthy and robust Bing Cherry Rib chops Fruity, tangy and refined Black Peppered Bacon Thick loin chops Rich, savory and peppery Hickory on Hickory Rib, loin or rack chops Classic and deeply smoky Maple Brown Bourbon Loin or rib chops Sweet, warm and caramelized Summertime Smoky Chipotle Loin or shoulder chops Spicy, smoky and bright

Best Overall Recommendations

Best traditional lamb pairing: Hickory on Hickory
Best gourmet pairing: Bing Cherry
Best sweet-and-savory pairing: Maple Brown Bourbon
Best mild pairing: Apple & Honey Crisp
Best bold barbecue pairing: BBQ Mesquite
Best rich pairing: Black Peppered Bacon
Best spicy pairing: Summertime Smoky Chipotle

Bergeron’s “Let Your Flavor Flag Fly” Lamb Chop Flight