Directions

Step 1: Make the Cheraki Sauce

1. In a small bowl, whisk together teriyaki sauce and cherry preserves.

2. Add juice and zest of one lemon to balance the sweetness with acidity.

3. Taste and adjust — add more cherry preserves if needed for a richer flavor.

4. Pour sauce into a small heat-safe dish and place in the smoker alongside your lamb to warm and meld.

Step 2: Season the Lamb

1. Pat the rack of lamb dry with paper towels.

2. Generously season all sides with Big Poppa’s Money Rub.

3. Let rest at room temperature while the smoker preheats.

Step 3: Grill

1. Preheat your pellet smoker to 275°F.

2. Place lamb directly on the grate and cook until internal temperature reaches 130°F (medium rare), about 30–35 minutes.

3. Brush or spoon Cheraki sauce over the lamb and let cook another 5 minutes to set the glaze.

4. Remove from smoker and let rest for 10 minutes before slicing.

Step 4: Serve

1. Slice into individual chops and serve as an appetizer or main course.

2. Drizzle with extra Cheraki sauce if desired.

3. Pass with napkins — it’s finger food with fine-dining flavor.