A great option for holiday dinners is lamb chops.  They taste great and look amazing plated with a raspberry sauce.  Check out our step-by-step recipe below.


Beef Rub

Black Pepper, salt and paprika are perfect for elevating lamb chops.  Small: 7.0 oz | Large: 13.8 oz




Lamb Chops

A beautifully plated meal to impress your guests.
Course Main Course


  • Stainless Steel Pan


Lamb Chops

  • Rack of lamb
  • Montana Outlaw BBQ Beef Rub

Raspberry Red Wine Reduction Sauce

  • 1/2 cup shallots diced
  • 3 cloves garlic minced
  • 1/2 cup vegetable broth
  • 1/2 cup red wine we used pinot noir
  • 2 tbsp raspberry preserves
  • 2 tbsp salted butter
  • 15 fresh raspberries


Lamb Chops

  • Trim silver skin and remove meat between bones.
  • Lightly season meat on all sides, avoiding bones. 
  • Rest meat 10-15 minutes.
  • Sear racks in hot olive oil to create a nice crust on lamb.
  • Smoke at 250° approximately 25-30 minutes.
  • While racks of lamb smoke, make Raspberry Red Wine Reduction Sauce.
  • Midway through smoking, baste racks with herb butter (rosemary, thyme with butter).
  • When meat reaches internal temperature of 130°, remove from smoker and let rest 10-15 minutes.
  • Double cut racks and cover with raspberry red wine reduction sauce to serve.

Raspberry Red Wine Reduction Sauce

  • In the same pan used to sear lamb chops, add shallots and cook until translucent. 
  • Add garlic, cook 30 seconds or until fragrant.
  •  Add red wine to de glaze pan and let it simmer.
  • Add vegetable both, return to simmer.
  • Add in raspberry preserves and stir to incorporate.  Simmer for 10 minutes to thicken.
  • Add butter.  Once melted and combined, turn down heat and add fresh raspberries. Stir to combine.


Keyword Lamb, Smoker