Hickory-Smoked Lamb Chops with Pesto Drizzle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent lamb chops slow-smoked over hickory wood and finished with a fresh basil pesto drizzle for a vibrant and smoky Mediterranean-inspired dish. This mediterranean-inspired bbq & smoked (mediterranean) ready in about 75 minutes blends chops (about 2 pounds) lamb rib chops, tablespoon kosher salt, tablespoon black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Rub 8 lamb rib chops evenly with 1 tablespoon kosher salt, 1 tablespoon black pepper, and 2 tablespoons olive oil, coating both sides thoroughly.
  2. Step 2: Preheat your smoker to 225°F and add 2 cups of soaked hickory wood chips to create a deep smoky aroma.
  3. Step 3: Place the lamb chops on the smoker grate and smoke for 1 hour to infuse smoke flavor and cook to medium-rare (internal temp 135°F).
  4. Step 4: While the lamb smokes, prepare the pesto by combining 1 cup packed fresh basil leaves, 1/4 cup pine nuts, 2 garlic cloves, 1/4 cup grated parmesan cheese, 1 tablespoon lemon juice, and 1/4 cup olive oil in a food processor. Blend until smooth but still slightly textured.
  5. Step 5: Remove the lamb chops from the smoker and let rest for 5 minutes.
  6. Step 6: Drizzle each lamb chop generously with the fresh basil pesto before serving, adding a bright herbal contrast to the smoky meat.

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Frequently asked questions

How long does Hickory-Smoked Lamb Chops with Pesto Drizzle take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Hickory-Smoked Lamb Chops with Pesto Drizzle?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Hickory-Smoked Lamb Chops with Pesto Drizzle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hickory-Smoked Lamb Chops with Pesto Drizzle for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hickory-Smoked Lamb Chops with Pesto Drizzle?

Mediterranean bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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