Cold smoked lamb tomahawks with smoky aubergine and salsa verde:
This was another recipe out of Ben Tish’s book. I saw the recipe called for cold smoking the lamb and knew I had to give it a try! On my last Farmison order I spotted Lamb Tomahawks which looked pretty cool and were good value at £6 for 4 so I bought 2 packs.
When I cold smoked the Pave Rump Steak I put the Lamb Tomahawks in as well. The recipe says to cold smoke with oak for an hour. As I have mentioned before I like the smoky taste so left them in all night, they probably got 12 hours of Whisky Oak smoke! (from Smokewood Shack)
You can see the change in colour on the meat and fat, there is a yellow tinge to it now. It smelt fantastic!
I didn’t need these for a few days so I left them in the fridge for a day to settle the smoke then vac packed them and froze them.
The aubergine was pricked all over with a fork then put on the direct heat zone for 10m moving it around every 2m then it was moved to the indirect zone for an hour.
Once the Aubergine is cooked, you let it cool slightly. Cut the ends off then chop it roughly and put in a bowl with some lemon juice, salt and pepper.
I was going to cook a couple of new side dishes but I still had sweetcorn and the smoked chilli butter left over and a load of potatoes from the previous cook so I just chucked them back on the bbq indirect (they were still in the foil bag from the last cook).
The lamb didn’t need long at all, just 3m per side on the direct heat. I wanted to serve them pink and when I checked the temp they were just over 50c so I wrapped them in foil to rest as I got everything else ready.
The recipe calls for the same red meat brine used with the duck dish. I didn’t have time to cool the brine down before I had to cook so I didn’t make it. The lamb was incredibly tasty, very juicy and had a nice smoky smell/taste to it. Not sure how much improvement would come from the brine but I will try it next time.
The Salsa Verde was nice, I probably just need a bit less for the photo. It was good to have a load of it when eating the lamb though!
Notes for next time:
Not much of a crust on the lamb, maybe more salt on the outside, more heat for direct sear or cook dirty on the coals?