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!
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!
About 5 minutes later.
About 20 minutes in.
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.
Topped up with water, lid on then into the fire.
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:
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.
Barnsley chops from Turner and George – £18 for 4.
The lamb was salted then placed onto the grill. This was about 2 hours after lighting the fire.
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.
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.
The potatoes got a whack of butter and chives.
Time to Eat:
Firepit Lamb Chops with minted potatoes.
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 Duration:||Medium: 3/5|
|Cook Equipment:||Indian Firebowl|
|Cook time:||About 10 minutes|
|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:
Chicken wings were from Fosse Meadows.
A block of Walnut in the middle for smoke.
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:
Dirty Steak with Melted Bone Marrow from Food and Fire by Marcus Bawdon
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
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.
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