Category Archives: Lamb

Roast Lamb with Mint on the Cobb Cooker

Serves 6

Ingredients

  • 1 butterflied Leg of Lamb 1.3k
  • 1 tbsp Olive Oil
  • 1 tbsp Lemon juice
  • 2 tbsp Soy Sauce
  • 1-2 cloves Garlic, crushed
  • 1 tsp Oregano
  • 1 tbsp fresh Mint chopped
  • Salt & ground Black Pepper
  • ¾ cup Beef or Lamb Stock

Directions

  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 Cooker and light a Cobblestone.
  4. Pour the stock into the moat.
  5. Place the grill over the heat, lightly rubbed with oil.
  6. Season the Lamb with Salt & Pepper, 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.

The Sauce:

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.

Recipe Compliments of Cobb Global

Photo Compliments of Taste.com

Smoking Store-bought Sausages

A great recipe for a newby to food smoking and to spice up your store brought sausages.

Ingredients:

  • 2 (or more) pounds fresh store-bought Sausages (Honey, Garlic, Hot Italian etc)

Directions

  1. Place the fresh sausages side by side on smoker racks, making sure they are not touching.
  2. Set your Bradley Smoker to 250°F using Bisquettes of choice (Hickory works really well).
  3. Place the sausages in the smoker and cook until the internal temperature reaches 160°F, the time can vary based on the thickness and size of the sausages.  Usually it takes 2 ½ – 4 hours.
  4. Enjoy.

Recipe Compliments of Bradley Smoker Australia

Asian Lamb Ribs on Cobb Cooker

Serves 4

Ingredients

  • 1kg lamb ribs
  • Asian marinade
    • ½ cup Hoisin Sauce
    • 1/4 cup salt-reduced Soy Sauce
    • 3 tblsp Maple Syrup
    • 2 Garlic cloves, crushed
    • 4cm piece Ginger, finely grate
    • 1 teaspoon Chinese 5 Spice powder
  • Limes for garnish

Directions

  1. Prepare the Asian marinade and lay the lamb ribs it for a few hours. You can leave them overnight if you wish.
  2. Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey.
  3. Place the Grill Grid and the Fenced Roast Rack on the Cobb Cooker and close the Dome Lid. Leave it for at least 5 minutes until it has heated up.
  4. Place your ribs onto the Grill Grid and close the lid.
  5. Leave them to cook for about 40 mins to an hour, turning once or twice.
  6. Serve your sticky, delicious ribs with fresh wedges of limes or lemons and enjoy!

Recipe Compliments of Cobb USA

Lamb Curry on Cobb Cooker

Cook your rice in the moat and your curry in your Cobb at the same time.

Serves 4

Ingredients

  • 2 Tbsp Olive Oil
  • 1 ½ Onions, chopped
  • 1 Green Pepper, chopped
  • 2 Cloves Garlic, chopped
  • 2 tsp Ginger
  • 2 tsp Curry Powder
  • 1 tsp Lamb Masala Paste
  • 600g Stewing Lamb, cubed
  • 1 Tbsp Flour
  • 2 Tomatoes, diced
  • 1 cup Beef Stock
  • 3 Potatoes, peeled and cubed
  • Salt and Ground Black Pepper

Directions:

  1. Prepare your Cobb Cooker with the Wok Pan and heat for 5 minutes with the lid on.
  2. Add the oil, onion, green pepper, garlic, ginger, masala paste and curry powder and fry for 5 minutes until the onion is browned.
  3. Toss the meat in the flour, add to wok and brown.
  4. Add remaining ingredients, stir and cover with lid and cook for 2 hours, or until eat is soft, stirring lightly every 15 minutes and checking there is enough fluid.
  5. Serve with rice.

Recipe Compliments Cobb International

Deboned Butterflied Leg of Lamb on Cobb Cooker

Serves 4–5

Ingredients

  • 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 lamb or beef Stock

Directions

  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.

The Sauce:

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.

Recipe Compliments of Cobb Global

Lamb wrapped in Prosciutto on Cobb Cooker

Ingredients

  • 4 Lamb Chops +- 800 grams
  • 8 slices Prosciutto
  • 300g Mushrooms
  • 1 medium Brown Onion
  • 1 crushed clove Garlic

Directions

  1. Rub one side of each chop with one teaspoon of sun-dried tomato pesto and wrap each chop with two slices of prosciutto.
  2. Cook lamb on heated Cobb Grill Grid uncovered until cooked as desired. Cover lamb and let stand for 5 minutes.
  3. Cook mushrooms, garlic and onion on heated Cobb Pan.
  4. Serve Lamb with Risotto Rice and mushroom mixture.

Recipe compliments of Cobb Global

Grilled Lamb Kebabs on Cobb Cooker

Serves 4

Ingredients

  • 500g lamb loin, cut into cubes (1.1lbs)
  • 2 green peppers, cut into cubes
  • Dried apricots

Marinade

  • 2 garlic cloves, minced
  • Grinding of black pepper
  • 1/4 tablespoon crushed peppercorns (0.04oz)
  • 1/2 teaspoon salt (0.08oz)
  • 3 tablespoons olive oil (0.5oz)
  • Juice of 1 lemon

Directions

  1. Combine marinade ingredients.
  2. Add the cubed lamb, mix well and marinate for 1/2 an hour.
  3. Divide the lamb into 4, thread onto a skewer alternating the meat with apricots and peppers.
  4. Prepare the Cobb with the roasting rack.
  5. Grill on the Cobb for 15 minutes turning often and brushing with the marinade as the kebabs cook.

Any meat may be used for kebabs and marinated with a marinade of your choice.

Recipe Compliments of Cobb Australia

Smoked Spring Rack of Lamb

Ingredients

  • 2 Racks of Lamb

 

For the marinade

  • 1 Tbsp Olive Oil
  • 2 Cloves Garlic, crushed
  • 2 Tbsp Lemon juice
  • 3 Tbsp Honey
  • 1 Tsp dried Rosemary
  • 1 Tbsp fresh Parsley, minced
  • 2 Tbsp fresh Mint, minced
  • 2 Tbsp Kosher Salt
  • 1 Cup of Water
  • Bradley Flavour Bisquettes – Apple

Directions

  1. Combine ingredients together for marinade.
  2. Trim any meat from the beans if the racks weren’t already “frenched” and remove the membrane.
  3. Place lamb in a container and cover with marinade, place in fridge and allow to marinate overnight.
  4. The next day, preheat your smoker to 93-107°C (200-225°F) with Bradley Apple Flavour Bisquettes.
  5. Remove lamb from marinade and rinse under cold water.
  6. Pat dry and spray or brush with a light coating of oil.
  7. Smoke for about an hour or until an internal temperature of 57°C (135°F) is reached for medium rare (less time for rare, and more if you prefer well done).
  8. Remove from smoker and let rest.
  9. Slice the rack and serve with your favourite spring time side dish!

Recipe by: Lena Clayton

Spiced Butterflied Lamb on the Cobb

Ingredients

  • 1 deboned Leg of Lamb

Spice mix:

  • 1 x tsp Cumin
  • 1 x tsp Fennel Seeds
  • 1 x tsp Garam Marsala
  • 1 x Tbsp Paprika
  • 2 x Tbsp  Sumac
  • 1 Chilli (to taste)
  • 2 x Garlic Cloves
  • 5 Tbsp Olive Oil
  • 2 Red Onions
  • 500ml Wine
  • 200ml Water
  • 2-3 sprigs Rosemary

Method

  1. Cut the lamb in the fattest areas to allow for even cooking (about an inch downwards).
  2. Chop the chilli and crush the garlic.
  3. Pound the fennel seeds in a pestle and mortar and then mix in a bowl with the chilli, garlic, olive oil and the dry spices.
  4. Rub the spice mix all over the lamb and make sure it is evenly coated. You can cook right away but it would benefit the lamb for it to marinate for anywhere between 10 minutes and 3 hours.
  5. Fire up your Cobb to cooking ready using one Cobble Stone. Once it is grey or the Cobble Stone has stopped smoking, put the Grill Grid in place with the Fenced Roast Rack, cover with the Dome and leave to heat for 10 minutes.
  6. To make the sauce: Chop the red onions into eighths and place into the moat with the red wine, water and rosemary before you place the lamb on top. PLEASE NOTE: The moat can only take one cup of liquid at a time, you will need to top up the liquid with the above mixture throughout the cooking period!
  7. Place the lamb on the Fenced Roast Rack, and close the lid. Do not open often. After 1hr 30 mins, it should be done to just pink for the average deboned leg of lamb but do check after an hour for your own desired ‘doneness’.
  8. When you remove the lamb from the Cobb, carefully pour the sauce into a jug (making sure to hold the base with a cloth so you don’t burn yourself).

Smoked Lamb Shanks with Bourbon Onion Coulée

INGREDIENTS

10 to 12 lamb shanks

MARINADE

  • 120 ml (½ Cup) Bourbon Whiskey
  • 420 ml (1 ¾ Cups) Red Wine
  • 1 Tbsp minced Garlic
  • 2 Tbsp dry Rosemary or a sprig of fresh Rosemary chopped
  • 2 Tbsp coarsely ground Black Pepper
  • 2 Tbsp Salt

BOURBON ONION COULEE

  • 6 large Onions sliced
  • 60 ml ( ¼ Cup) Olive oil
  • 2 Tbsp Black Pepper
  • 120 ml ( ½ Cup) Bourbon Whiskey

PREPARATION

  1. In a bowl mix together marinade ingredients.
  2. Place lamb shanks in a casserole dish and pour marinade over lamb shanks.
  3. Cover and turning occasionally refrigerate for 24 hours.
  4. Remove lamb shanks from marinade and place on oiled smoker racks.

SMOKING METHOD

Preheat the Bradley Smoker to 110°C (225°F).

Using Maple or Hickory Flavour Bisquettes smoke/cook for approximately 4 hours depending upon outside weather conditions and temperature. Aim for an Internal temperature of 185-190°F (85-87.7°C).

The shanks should fall apart with just a fork.

BOURBON ONION COULÉE

In a small saucepan with olive oil, salt and pepper, sauté onions on a stove over a medium heat.

When onions begin to soften, add bourbon and simmer stirring until onions become soft.