Smoked Port-Glazed Lamb Chops with Mango-Pesto Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Smoky lamb chops glazed with a rich port reduction, complemented by a bright mango-pesto sauce that balances sweet and savory flavors. This mediterranean-inspired bbq & smoked ready in about 75 minutes blends chops (about 2 lbs) lamb rib chops, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 8 lamb rib chops evenly with 1 tbsp kosher salt and 1 tsp black pepper, then rub with 2 tbsp olive oil.
  2. Step 2: Preheat smoker to 275°F and smoke the lamb chops for 45 minutes until they reach an internal temperature of 135°F for medium-rare.
  3. Step 3: Meanwhile, in a small saucepan, combine 1 cup port wine and 2 tbsp honey. Simmer over medium heat for 15-20 minutes until reduced by half and syrupy.
  4. Step 4: For the mango-pesto sauce, combine 1 cup diced fresh mango, 1/2 cup fresh basil leaves, 1/4 cup pine nuts, 1/4 cup grated parmesan cheese, 2 garlic cloves, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 cup olive oil in a blender. Pulse until smooth but still slightly textured.
  5. Step 5: Brush the smoked lamb chops with the port glaze and let rest for 5 minutes.
  6. Step 6: Serve the lamb chops drizzled with the mango-pesto sauce for a vibrant contrast of smoky and sweet flavors.

Equipment for this recipe

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Frequently asked questions

How long does Smoked Port-Glazed Lamb Chops with Mango-Pesto Sauce take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Smoked Port-Glazed Lamb Chops with Mango-Pesto Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Smoked Port-Glazed Lamb Chops with Mango-Pesto Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Port-Glazed Lamb Chops with Mango-Pesto Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Port-Glazed Lamb Chops with Mango-Pesto Sauce?

Mediterranean bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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