Serves 4
INGREDIENTS:
• 4 thick cut Lamb Chops
• Smoking chips (we used French oak)
• Flaky salt
• Freshly ground black pepper
• Olive oil
DIRECTIONS:
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.