Smoky Welsh Lamb | Smokewell Pellets
Cooking over Blazers Fuels Smokewell Oak, Cherry & Maple blend pellets add a gentle, slightly sweet smoke that complements the richness of the lamb without overpowering it.
Ingredients
- 6–8 Welsh lamb chops (or a small rack, cut into chops)
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 1 tbsp fresh rosemary, chopped
- Zest of 1 lemon
Method
1. Prep the lamb
In a bowl, mix the olive oil, garlic, rosemary, lemon zest, salt and pepper. Rub the mixture all over the lamb chops and leave to marinate for at least 30 minutes (or longer if you’ve got time – the lamb will thank you for it).
2. Set up your smoker
Fire up your smoker using Blazers Fuels Smokewell Oak, Cherry & Maple pellets. Bring it to a steady 130–248°F. This is where the smoke flavour builds slowly without drying the meat.
3. Smoke the lamb
Place the lamb chops in the smoker, spaced out so the air can circulate. Smoke the lamb chops at 225°F for about 40 minutes, or until they reach 135°F for medium-rare. Which is helpful for those who don’t have a meat probe thermometer. (for medium-rare finish later) You’re not fully cooking them here — just building flavour.
4. Finish over high heat
Now turn up the heat. Sear the chops for 1–2 minutes per side until you get a nice crust and the internal temp reaches 55–60°C for medium-rare. This step gives you that perfect balance: smoky inside, caramelised outside.
4. Rest (important, even if you’re hungry)
Remove the lamb from the smoker and let it rest for 5 minutes. This keeps everything juicy and stops all the good stuff running out the moment you cut into it. Then Serve with grilled vegetables / Flatbreads or potatoes / A squeeze of lemon or a spoon of mint sauce.