Maa's Kashmiri Lamb Chops

Maa’s Kashmiri Lamb Chops (+Others!)

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!

Maa's Kashmiri Lamb Chops Maa's Kashmiri Lamb Chops

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.

Maa's Kashmiri Lamb Chops

Lime juice, chilli powder, mango powder, nutmeg, black pepper, fenugreek and salt were mixed together then rubbed all over the lamb.

Maa's Kashmiri Lamb Chops

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.

Maa's Kashmiri Lamb Chops

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.

Maa's Kashmiri Lamb Chops

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)

Maa's Kashmiri Lamb Chops

Time to Eat:

Time to slice the lamb, nice and pink = Result!

Maa's Kashmiri Lamb Chops

SUMMARY:

Another great recipe from the Gunpowder book, a bit of prep up front but such a tasty dish. There were no lamb chops left at the end which says it all!
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
 

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!

Pepperoni Pizza with Hot Honey sauce

Pepperoni Pizza with Hot Honey sauce

Some random olives on this one!

Pepperoni Pizza with Hot Honey sauce

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:

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.

Jerk Chicken Burgers with Grilled Pineapple

Cooked on the Napoleon Pro 22.

Jerk Chicken Burgers with Grilled Pineapple

The cast iron was searing hot!

Jerk Chicken Burgers with Grilled Pineapple

It looked epic!

Jerk Chicken Burgers with Grilled Pineapple

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:

Maple Bacon Scones:

Following my theme of cooking something nice for breakfast on a Sunday next up was Maple Bacon Scones.

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:

Another great week of cooking and eating – let’s see what is on the menu next week!

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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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