Maa’s Kashmiri Lamb Chops (+Others!):
Fresh from Meatopia where I had eaten Kerala style roasted beef short ribs from Gunpowder I flicked through their cookbook and spotted Maa’s Kashmiri Lamb Chops which looked awesome, it went onto the list!
The Meat:
8 bone rack of lamb, French trimmed. I got this from my local butcher, I think it was £20 if I remember correctly!
The Prep:
I made a marinade from ginger, garlic, green chilli, mustard oil, fennel seeds, cinnamon and double cream. The lamb was coated and left in the fridge for 4 hours.
Lime juice, chilli powder, mango powder, nutmeg, black pepper, fenugreek and salt were mixed together then rubbed all over the lamb.
The recipe calls for an oven at 200°C so the Kamado Joe Big Joe was the grill for the job. Once it was sitting at 200°C I placed the lamb into the grill.
The Meater probe was set to 50°C and after 30 minutes it was at temperature so I took it out the oven, probed it all over with the Thermapen then left it to rest for 10 minutes.
Time to Serve:
Served up with Kashmiri Radish and Beetroot Pickle which I had made earlier in the week (white wine vinegar, beetroot, salt, caster sugar, fennel seeds and radish) and Chutney (mint chutney, coriander, Greek yoghurt, caster sugar, green chilli, garlic, cumin, mango powder, lemon juice and salt)
Time to Eat:
Time to slice the lamb, nice and pink = Result!
SUMMARY:
| Cook Difficulty: | 3/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Kamado Joe Big Joe |
| Cook Method: | Indirect |
| Charcoal: | Stag Charcoal Hornbeam |
| Smoking Wood: | Walnut |
| Cook temperature: | 200°C |
| Cook time: | 30 minutes and a 10 minute rest |
| Internal temperature: | 55°C (after rest) |
| Notes: | 1: No major changes |
This recipe is from the Gunpowder cookbook:
Auto Amazon Links: No products found.
Also cooked this week:
Pepperoni Pizza with Hot Honey sauce:
With a load of Pepperoni in the freezer from A Di Maria it was time to get cooking it!
Some random olives on this one!
Great pizzas, I need to do Pepperoni Pizzas more often.
The dough wasn’t great, I used my usual recipe but as I was at Ooni HQ the night I was meant to cook it got an extra day bulked in the fridge. I then forgot to ball it the next night so it got an extra 36 hours bulked in the fridge and was hard to handle the next day!
This recipe is from Eat Delicious by Dennis Prescott:
Auto Amazon Links: No products found.
Jerk Chicken Burgers with Grilled Pineapple:
Chicken from Fosse Meadows Farm and a Jerk spice mix using cayenne pepper, oregano, chilli, smoked paprika from Steenbergs.
Cooked on the Napoleon Pro 22.
The cast iron was searing hot!
It looked epic!
I loved this dish, quick and easy to prepare and cook but the flavours were awesome. Such a juicy, tasty burger. Definitely one to do again.
This recipe is from Eat Delicious by Dennis Prescott:
Auto Amazon Links: No products found.
Maple Bacon Scones:
Following my theme of cooking something nice for breakfast on a Sunday next up was Maple Bacon Scones.
These were lovely, I ate two for breakfast and another two for an afternoon snack! Dangerous 🙂
This recipe is from Eat Delicious by Dennis Prescott:
Auto Amazon Links: No products found.
CONNECT WITH ME ON SOCIAL MEDIA:
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