Cheraki Lamb Chops: Big Poppa’s Sweet & Savory Pellet Grill Masterpiece
Lamb chops just got a bold new twist. Big Poppa’s “Cheraki” sauce — a sweet, tangy blend of teriyaki, French cherry preserves, and backyard lemon — takes pellet-grilled rack of lamb to a whole new level. This easy recipe brings savory, sweet, and citrusy balance to every juicy bite. Whether you’re hosting or hoarding it all for yourself, this one’s a showstopper.
Teriyaki Lamb Chops with Cherry "Cheraki" Glaze
Big Poppa
2-4
15 minutes
35-40 minutes
BBQ / Fusion
Main Course
Tender rack of lamb seasoned with Big Poppa’s Money rub, smoked to perfection, and glazed in a homemade cherry-teriyaki sauce with a citrusy kick.
Ingredients
1 rack of lamb (Frenched)
Big Poppa's Money Seasoning
½ cup Bons Japanese Teriyaki Sauce
2½ tablespoons French cherry preserves
1 lemon (zest and juice)
Optional: chopped Tasmanian cherries (if you can find them!)
Directions
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In a small bowl, whisk together teriyaki sauce and cherry preserves.
Add juice and zest of one lemon to balance the sweetness with acidity.
Taste and adjust — add more cherry preserves if needed for a richer flavor.
Pour sauce into a small heat-safe dish and place in the smoker alongside your lamb to warm and meld.
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Pat the rack of lamb dry with paper towels.
Generously season all sides with Big Poppa’s Money Rub.
Let rest at room temperature while the smoker preheats.
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Preheat your pellet smoker to 275°F.
Place lamb directly on the grate and cook until internal temperature reaches 130°F (medium rare), about 30–35 minutes.
Brush or spoon Cheraki sauce over the lamb and let cook another 5 minutes to set the glaze.
Remove from smoker and let rest for 10 minutes before slicing.
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Slice into individual chops and serve as an appetizer or main course.
Drizzle with extra Cheraki sauce if desired.
Pass with napkins — it’s finger food with fine-dining flavor.
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