Smoked Cherry Colorado Lamb Chops Recipe

Trim and season

Pat the lamb chops dry with paper towels. Trim any excess fat leaving a thin fat cap. Rub both sides of each chop with the 2 tbs olive oil, then evenly season with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 30 minutes while you prepare the glaze and preheat the smoker/grill.

Preheat smoker or grill

Prepare your smoker or grill for indirect cooking at a steady 250°F (120°C) for low-temperature smoking. If using a charcoal grill, bank coals to one side. Soak a handful of cherry wood chips for 20 minutes, then add to coals or a smoker box just before placing the chops on the grill. If you prefer a quicker sear with smoke finish, set up for two-zone cooking and target 300°F (150°C).

Smoke the chops

Place lamb chops on the cool side of the grill (indirect heat), bone-side down, and smoke for 20–30 minutes until the internal temperature reaches about 115–120°F (46–49°C) for rare to medium-rare. Times vary by chop thickness; use an instant-read thermometer aimed at the thickest part. While smoking, baste once lightly with a tablespoon of the finished glaze (reserve glaze for finishing).

Sear to finish

Once the chops reach 115–120°F, move them to the hot side of the grill (direct high heat) or searing cast-iron skillet preheated to high. Sear 45–60 seconds per side to develop a caramelized crust and finish to 125–130°F (52–54°C) for medium-rare to medium. Remove chops and rest for 5–7 minutes tented loosely with foil — residual heat will bring them to 130–135°F if desired.

Sweat aromatics

In a medium saucepan over medium heat, melt 1 tablespoon unsalted butter. Add the minced shallot and 1 clove minced garlic and sweat until translucent and fragrant, about 2–3 minutes, without browning.

Reduce cherries and liquids

Add 1.5 cups pitted cherries, 1/2 cup dry red wine, 1/2 cup chicken stock, and 2 tablespoons brown sugar to the pan. Stir to combine, bring to a gentle simmer, and cook uncovered 10–12 minutes until cherries are softened and the liquid is reduced by roughly one-third.

Flavor and finish

Stir in 1 tablespoon balsamic vinegar, 1 teaspoon fresh thyme leaves, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Continue simmering 3–5 minutes to meld flavors. For a smoother glaze, use an immersion blender or transfer to a blender and puree until mostly smooth. Return to the pan and simmer 2–3 more minutes to thicken to a glossy, spoon-coating consistency.

Adjust texture and keep warm

If glaze is too thick, add up to 1–2 tablespoons warm stock to reach desired pourability. Taste and adjust seasoning. Keep warm on the lowest heat setting; reserve 1 tablespoon of the finished glaze for basting during smoking/searing and the remainder for serving.

Oil the grill grates lightly with 1 tablespoon neutral oil to prevent sticking. Add soaked cherry wood chips to the smoker box or directly to coals/heat source so they begin producing smoke as chops go on. Maintain an ambient smoker temperature between 225–300°F depending on desired smoke intensity.

After the chops have rested, spoon or brush the remaining smoked cherry glaze over each chop. Sprinkle with chopped fresh parsley and a small pinch of lemon zest to brighten the dish. Serve immediately.