162/18 – Maa’s lamb chops:
I have been cooking a few dishes from Mowgli Street Food lately as the dishes look and sound fantastic! With a full lamb in the freezer I was looking for a recipe to cook some of the cuts when I spotted Maa’s Lamb Chops – result!
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The Meat:
The best quality and best tasting lamb I have eaten is from Briggs Shetland Lamb. The lambs spend their days on a rough pasture croft on the island of Shetland. The breed is naturally smaller with a finished lamb weighing 8kg to 14kg compared to other breeds at 17kg to 22kg. Richard compares his lambs to Oranges and Tangerines, the smaller ones are juicier!
The lamb cost me £100 fully butchered and delivered. If you live in Scotland Richard might be able to deliver it in person on his way to the restaurants in Glasgow and Edinburgh. If you live further away you can order through Fresh Food Express who will courier the meat to you.
In the box:
- 2 leg joints which include the chump
- 2 racks of rib chops (Not French trimmed)
- 2 racks of loin chops
- 2 shoulder joints
- Neck
- and pieces of flank
The cut selected for this cook were the racks of rib chops.
The Prep:
With my big Victorinox butchers knife I cut between the bones to break the rack down to chops.
Next up I mixed yoghurt, cumin, paprika, cloves, cardamom, fenugreek, turmeric, lemon juice, garlic, ginger and salt. Remember to wear gloves when using turmeric, I didn’t this time and had yellow hands for days! The cumin and turmeric were from Steenbergs again, great quality ingredients – read more about them here:
The lamb chops went into the bowl, were mixed thoroughly, covered with cling film and left in the fridge overnight.
Next I made the Mowgli slaw: Red cabbage, red onions, red chilli, raisins, coriander, Mowgli salad dressing and salt. This went in the fridge overnight too. 
Then I made the carrot salad: Carrots, coriander, peanuts, lemon, sugar and salt. Again, left in the fridge overnight.
The Cook:
I fired up a full chimney of Resilient Woodlands Alder Charcoal and poured it into the base of my Napoleon Pro 22 grill. With the cast iron grill on these lamb chops were going to be quite special!
Lamb chops on the grill, they smelt fantastic!
Whilst the lamb chops were cooking my eldest daughter helped me make Rotis. I had mixed wholemeal flour, oil and salt earlier then left it for 15 minutes.
Split into 4 balls then we rolled them out flat. 
Not quite as round as I was hoping for!
The Thuros T1 had been fired up with more Resilient Woodlands Alder charcoal and a Lodge cast iron pan was left on top to get really hot. My daughter was in charge of flipping the Rotis.
Coming along.
I rolled this one 😉
Four Rotis ready to go. I was impressed with how easy they were to make and cook, will be making these again for sure!
Stack of four.
Breads ready it was time to take the lamb chops out too. They smelt amazing and the meat was so soft.
Time to Eat:
Maa’s Lamb Chops, Mowgli Salad and Carrot Salad plus the Rotis!
SUMMARY:
My goodness, this was an absolute feast! The lamb was incredible, so tasty but so soft and tender. The char from the grilling really added to the flavour. Both slaws worked really well with the lamb and were fantastic stuffed into the Rotis. The combined flavour profile from all the dishes worked really well, loved it!
| Cook Difficulty: | 3/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Napoleon Pro 22 |
| Cook Method: | Direct |
| Charcoal: | Resilient Woodlands Alder |
| Smoking Wood: | N/A |
| Cook temperature: | Hot |
| Cook time: | Under 10 minutes |
| Internal temperature: | 70C (Thermapen) |
| Notes: | No major changes |
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