"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Tuesday, July 26, 2011


Method: Direct Grilling
1-1/2 pounds thick cut lamb rib chops
1 to 2 tablespoons extra-virgin olive oil (plus oil for drizzling)
Coarse salt (kosher or sea)
Cracked black pepper
Lemon wedges for squeezing (optional)

Other Items Needed:
a clean metal shovel; logs, wood chunks or chips.

Traditional method:

Build a wood campfire with a good base of glowing embers. Feed fresh logs to the fire from time to time to generate plenty of wood smoke.

Lightly brush the lamb chops on both sides with olive oil. Season very generously on both sides with salt and pepper.

Heat the shovel blade in the fire. This serves two purposes. It helps clean and sterilize the cooking surface and preheats the metal so it will sear the meat.

Arrange the lamb chops on the shovel blade, leaving an inch between each. Don't overcrowd the shovel, its OK to work in several batches. Remember, in Australia grilling isn't just about getting a meal to the table, its a whole evening's entertainment. Thrust the shovel over the fire or lay it on the embers. Cook the chops until done to taste: 4 to 6 minutes per side for medium-rare, turning with tongs.

On a conventional grill:

Set up your grill for direct grilling and preheat to high. If using logs, wood chunks, or chips toss them on the coals (of a charcoal grill) or place in the smoker box or in a smoker pouch on your gas grill. For a more pronounced smoke flavor, soak the chips in water for 30 minutes, then drain well. Brush and oil the grill grate.

Arrange the chops on the grate and grill until cooked to taste, 4 to 6 minutes per side, turning with tongs.

Transfer the chops to a platter or plates. Drizzle with a little more olive oil (if desired) and serve with lemon wedges for squeezing (again, if desired). Don't forget to burn the fat and juices off the shovel when you're finished.

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