• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp soy sauce
• 2 tbsp HP sauce
• 2 cloves garlic, crushed
• 1 tsp oregano
• 1 tsp rosemary
• salt & ground black pepper
• ½ cup red wine
• 1 deboned butterﬂied leg of lamb (about 1.3kg)
• For the moat: 1 Cup beef stock
1. For the marinade, mix all the ingredients except the last two.
2. Place the lamb in a dish, pour the marinade over it, then let it stand for one hour.
3. Prepare the COBB.
4. Pour the stock into the moat.
5. Place the grill over the heat, lightly rubbed with oil.
6. Seal both sides of the leg of lamb in frying pan and place on roasting rack.
7. Cook for 1½ hours with the lid on, turning the meat every 30 minutes.
8. Once the meat is ready, let it stand for ﬁve minutes before carving it.
Scoop the stock out of the moat, add the remaining marinade and bring it to the boil, adding 1 tablespoon of mint jelly to it. Thicken in the small COBB pan.
For a smoky flavour add a handful of pre-soaked woodchips onto the Cobblestone
• 4 thick cut Lamb Chops
• Smoking chips (we used French oak)
• Flaky salt
• Freshly ground black pepper
• Olive oil
1. Light a cobblestone and wait a few minutes until it has turned grey. Or, if you don’t have a cobblestone on hand, ready your briquettes in the Cobb.
2. Place the grill grid on the Cobb and close the lid for 10 minutes to heat up nicely.
3. Rub the chops with oil and season well on both sides.
4. Remove the lid and the grid and sprinkle half a cup of the smoking chips over the cobblestone or briquettes.
5. Place the grill grid back on to the Cobb and then the lamb chops, fat side down on the grill – for ease, use a kebab stick to thread them all together and they will stand up well.
6. Close the lid and smoke for 10 minutes.
7. When you open again, the fat should be nice and crisp and the meat will have picked up a light smoky flavour.
8. Remove the chops from the kebab stick and place them all on 1 side.
9. Cook for about 5-10 minutes on each side depending on how well done you like your chops.