Shelana Laing of Artemis Events Company in Des Moines, Iowa, sent us this recipe for her Iowa State Fair blue ribbon winning recipe for Smokey Lamb Chops with Templeton Black Cherry Sauce. We think her entrée sounds and looks delicious. Check out her recipe and cooking instructions below.
Smokey Lamb Chops with Templeton Black Cherry Sauce
• 1 teaspoon olive oil
• 1 tablespoon minced shallot
• 5 cloves of garlic, minced
• 1/4 cup black cherry jelly
• 1 tablespoon honey
• 1 clove
• 1/4 teaspoon ground cardamom
• ½ jalapeno, seeded, diced
• 1/2 cup Templeton Rye Whiskey
• 6 lamb chops
• Sea salt and black pepper, to taste
• Charcoal Grill with Charcoal
• Lighter Fluid
• Cherry Wood Chips
1) Season lamb chops rubbing each side with olive oil and then with salt and pepper on both sides and<
let sit a room temperature for 30 minutes.
2) Soak a handful of wood chips in water for 30 minutes.
3) Heat oil in a small skillet over medium; add shallot and garlic. Cook until softened, stirring, about 2
minutes. Add jelly, honey, clove, cardamom, and jalapeno; whisk well to mix. Add Templeton; stir well.
4) Bring to a boil over high heat; reduce to a simmer and cook until reduced by half, stirring occasionally,
about 45 minutes. Keep warm on low heat.
5) Grilling the lamb chops on charcoal – there is an art in this. Start charcoal and allow burning for about
10-20 min, once charcoal is grayish, dividing it in half placing on each side of grill. Then drain the wood
chips and place on charcoal. Quickly place grate over charcoal, place lamb chops in the middle of the
grill. You are using indirect heat to cook the lamb chops and the cherry chips to enhance the smokey
cherry flavor. Cook 5 to 7 minutes per side, turning once.
6) Serve grilled lamb chops with warm sauce.