Firepit L:amb Chops

Firepit Lamb Chops (+Others!)

Firepit Lamb Chops (+Others!)

I am cooking my way through a few recipes from Food and Fire by Marcus Bawdon and the Firepit Lamb Chops recipe stood out because my wife bought me an Indian Firebowl a while back and I haven’t used it much so far. It’s a shame because when I have fired it up it’s been great to sit out by the fire with the kids and just watch the flames. As I had a day off it was ideal timing to get the firebowl fired up again!

The Prep:

In the book Wood Fired Oven by Genevieve Taylor she explains a foolproof method of lighting the fire where you stack the largest chunks at the bottom up to the smallest on top then some kindling. You light the fire at the top and leave it to burn down. The kids helped me carry the logs over, it was meant to all be oak logs but as they were helping there could be a mixture!

Firepit L:amb Chops

About 5 minutes later.

Firepit L:amb Chops

About 20 minutes in.

Firepit L:amb Chops

Whilst the fire was warming up I thought I would cook some potatoes for later. I have a small Dutch Oven from Petromax that looked ideal.

Firepit L:amb Chops

Spuds in.

Firepit L:amb Chops

Firepit L:amb Chops

Topped up with water, lid on then into the fire.

Firepit L:amb Chops

The tripod I am using is by La Hacienda, it’s pretty cool as it stands over the firebowl and the grill can be raised or lowered using the chain – the link below is the one I bought:

Firepit L:amb Chops

Whilst the potatoes were cooking I made a baste for the lamb: Rosemary, thyme, garlic, lemon, salt, extra virgin olive oil and an anchovy blitzed in the blender.

The Meat:

Barnsley chops from Turner and George – £18 for 4.

Firepit L:amb Chops

The Cook:

The lamb was salted then placed onto the grill. This was about 2 hours after lighting the fire.

Firepit L:amb Chops

After a few minutes I flipped the lamb over and basted it. This was repeated a few times. The lamb took on a great colour from the fire.

Firepit L:amb Chops

Time to Serve:

Once the lamb was around 55°C on the Thermapen I took it off to rest and gave it a final baste.

Firepit L:amb Chops

The potatoes got a whack of butter and chives.

Firepit L:amb Chops

Time to Eat:

Firepit Lamb Chops with minted potatoes.

Firepit L:amb Chops

SUMMARY:

I really enjoyed this cook, it was great fun to sit out by the firepit with the kids and just relax watching the flames. The lamb tasted fantastic from the oak fire and the baste but was also really soft and juicy. Great quality!

Cook Difficulty: 3/5 
Cook Duration: Medium: 3/5
Cook Equipment: Indian Firebowl
Cook Method: Direct
Charcoal: Oak logs
Smoking Wood: N/A
Cook temperature: Embers
Cook time: About 10 minutes
Internal temperature: 55c
Notes: No major changes

This recipe is from Food and Fire by Marcus Bawdon:

Also cooked this week:

Sesame Hoisin Chicken Wings from Korean BBQ by Bill Kim and Chandra Ram:

Price: Check on Amazon
I cooked this on the Napoleon Pro 22 with the Vortex in the centre for some crazy heat!

Sesame Hoisin Chicken Wings

Chicken wings were from Fosse Meadows.

Sesame Hoisin Chicken Wings

A block of Walnut in the middle for smoke.

Sesame Hoisin Chicken Wings

Sesame Hoisin Chicken Wings

Glorious!

Sesame Hoisin Chicken Wings

We really enjoyed this one. I cooked double so we had some leftovers but we ate the lot!

Pan fried fruit bread with sticky stone fruits and cinnamon whipped cream from Moorish by Ben Tish:

Pan fried fruit bread
 
What a great breakfast this was, I just didn’t want it to end! And that cinnamon cream, dangerously addictive! The cinnamon from Steenbergs really boosted the dish.
 

Dirty Steak with Melted Bone Marrow from Food and Fire by Marcus Bawdon

 
It was a close decision whether I featured this cook or the lamb chops in the detailed part of this blog post. Both were great cooks and this one had the wow factor with the melted bone marrow but sitting by the fire with the kids cooking the lamb chops just pipped it!
 
Dirty Steak with melted bone marrow butter
Rib Eye steaks from Turner and George – ex UK Dairy Beef.
 
Dirty Steak with melted bone marrow butter
Straight onto the coals.
 
Dirty Steak with melted bone marrow butter Dirty Steak with melted bone marrow butter
They got a great sear!
 
Dirty Steak with melted bone marrow butter
Bone marrow on top.
 
Dirty Steak with melted bone marrow butter
Lit charcoal on top of that.
 
Dirty Steak with melted bone marrow butter
Sizzle!
 
Dirty Steak with melted bone marrow butter
The bone marrow melts.
 
Dirty Steak with melted bone marrow butter
Fantastic!
 
Dirty Steak with melted bone marrow butter
Nice and pink inside.
 
Dirty Steak with melted bone marrow butter
 

I really enjoyed this cook, I said to a few folk afterwards it was good fun and it really was. It was a warm day and I was cooking with no shoes on which turned out to be pretty crazy when carrying lit charcoal around. I survived it but wear shoes if you repeat it!

Bay skewered Lamb from Food and Fire by Marcus Bawdon

 
Another one from Marcus’s book and this was quite amusing as I knew we had a lovely bay tree in the garden which would be ideal for this cook. When it was time to cook the weather was awful and I was scrambling around trying to find the bay tree which appears to have had a tough winter as it was withered and fairly small! I did get enough decent branches off for the cook though!
 
Bay Skewered Lamb
 
Lamb neck fillets from Turner and George, coated in Ras El Hanout from Steenbergs. It smelt fantastic!
 
Bay Skewered Lamb
Cooked direct on the Napoleon Pro 22.
 
Bay Skewered Lamb
Sizzle.
 
Bay Skewered Lamb
Time to serve up.
 
Bay Skewered Lamb
Another great dish.
 
Bay Skewered Lamb

That’s it for this week, more next week!

Many thanks to Steenbergs for the vast array of herbs and spices they provided which were used in every dish listed here! Have a look on their website for top quality ingredients which really help boost your flavour profiles.

steenbergs

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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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