Rosemary Smoked Shoulder Lamb Chops with BBQ Veges
(With this recipe you need to have a BBQ with a Hood)
4 Shoulder Lamb Chops (thick cut – say 30 mm)
2 Handfuls of Fresh Rosemary - stems or woody pieces to use for the smoke
Fresh Mint & Additional Fresh Rosemary – ½ cup of finely chopped
Veges
2 Large Potatoes Peeled & Quartered 2 Carrots - Scrubbed & Cut in Half Long Ways
Beans - Enough for 4 - (Steaming Sauce for Beans) Oyster Sauce - 2 tablespoons mixed with 1 tablespoon of water and 1 teaspoon of vinegar and 1 teaspoon of sugar.
Cooking the Lamb
Season the lamb chops with salt & pepper 10 minutes before placing into the BBQ
Turn BBQ to high on and place some rosemary sprigs and stems on the plate and grill
Once rosemary is beginning to smoke – turn the BBQ down to medium / low and place the lamb chops on your roasting rack above the rosemary
(If you don’t have a roasting rack use a cake rack and some bricks to get it above the rosemary)
Turn the chops after 5 minutes. If the rosemary stops smoking in the interim put more rosemary on the grill – turn chops another 2 times over the next 10 minutes – 15 minutes in total
After this, turn the BBQ back up to your normal cooking temp and use the hot plate and cook the lamb chops until medium. This should take about 4 /6 minutes each side (all BBQ’s are different so keep an eye on the chops).
In the last couple of minutes of cooking, finely chop some rosemary and mint and sprinkle over the lamb chops. Remove chops from hot plate and let them rest for at least 10 minutes covered with alfoil.
BBQ Vegetables
While the chops are smoking – peel vegetables – potato, carrot, and par cook in microwave (almost cook them through but not quite)
Once the chops are resting, turn the BBQ down and use the hot plate which will have the lamb juices and herbs on it to finish cooking the potatoes & carrots - they should crisp up on the outside and take on some of those delicious BBQ flavours
Beans - put them on at the same time as the potatoes and carrots, but keep them all together in a pile on a cooler spot on the BBQ plate. Turn the beans constantly and after a couple of minutes use ¼ of the steaming sauce and drizzle over the beans – repeat the turning of the beans and sauce drizzling another 3 times – the last time just before you take the potato and carrots off.
We usually serve with some Mint Jelly or a Red Wine Reduction (good way to use those left over half bottles of Red Wine – and a good reason to have a glass of Red Wine – to have some for cooking)
Chicken with Ginger and Garlic Marinade
Chicken pieces of your choice. We usually use whole butterflied chickens.
Fresh Garlic Finely chopped– about half a head
Fresh or Powdered Ginger Finely Chopped – amount will vary depending on how much you like ginger – we love it so we use a good sized chunk of the fresh stuff
Sherry – enough to be able to rub it into all the chicken you have – be generous.
Salt and Pepper
Mix all the marinade ingredients together.
Coat chicken in marinade ensuring all pieces get a good covering.
Leave chicken in the fridge for approx 1 hour or longer if you have the time
Cook chicken over a low to medium heat on the BBQ plate, turning every 3 minutes or so until cooked. Use left over marinade to coat the chicken.
Remove cooked chicken from the BBQ and cover with foil. Allow chicken to rest for 5 minutes.
Serve with a fresh Salad - or make our Lemon Sauce and serve with rice.
If you have one, use a Non Stick BBQ Liner – makes cleaning a breeze and you still get the same results.