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
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
BBQ / Fusion
Servings
2-4
Prep Time
15 minutes
Cook Time
35-40 minutes
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
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1 rack of lamb (Frenched)
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Big Poppa's Money Seasoning
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½ cup Bons Japanese Teriyaki Sauce
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2½ tablespoons French cherry preserves
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1 lemon (zest and juice)
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Optional: chopped Tasmanian cherries (if you can find them!)
Directions
Step 1: Make the Cheraki Sauce
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.
Step 2: Season the Lamb
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.
Step 3: Grill
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.
Step 4: Serve
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.
Recipe Video
Recipe Note
Pro Tips from Big Poppa:
- Don’t skip the lemon — it brings necessary acid to balance the sauce.
- The GMG Trek pellet grill is ideal for small batches like this.
- Use a Thermapen for perfect temp every time (Big Poppa doesn’t grill without one).
