Lamb Chops with Charred Chilli Sauce

Here’s a recipe kindly provided by Helen Graves from her book
LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New

We eat a lot of lamb chops in this house; in fact, they’re
probably our number-one speedy dinner option, with a big salad
on the side. If there’s no time to marinate them, then we rub
them with loads of big flavours – crackling spices and lip-jolting
acidity – then cook them hot and fast until their fat drips and
frizzles. There’s a lot of fun to be had in nibbling around the
bones. I love the drama of taking a big plate of chops and a stack
of napkins to the table and watching the carnage unfold.

Serves: 2 as a main dish,
4 with other dishes

Lamb Chops with Charred Chilli Sauce

  • Prep Time1 hr 10 min
  • Cook Time10 min
  • Total Time1 hr 20 min
  • Yield2 Servings

Ingredients

  • 8 lamb chops

Charred Chilli Sauce

  • 5 red chillies
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon caraway seeds
  • 1 garlic clove, peeled
  • 6 tablespoons olive oil
  • 4 tablespoons red wine
  • vinegar
  • 1 tablespoon lemon juice
  • large handful of coriander
  • (cilantro) stalks and leaves
  • small handful of mint leaves
  • sea salt

Method

1

I like to use half of this sauce to marinate the lamb chops,
so tend to char the chillies indoors (as I’m probably not going to
light the barbecue just to char some chillies). There are several
ways to do this – either in a dry pan over a high heat, under a hot
grill or directly over a gas flame. Char them until blackened,
then put into a bowl and cover for a minute. Remove and slip
off the skins (it’s up to you whether or not you keep the seeds).

2

Lightly toast the cumin, coriander and caraway seeds in a dry
pan over medium-low heat until fragrant, giving the pan a shake
every now and then to ensure they don’t burn.

3

Place the charred chillies in a blender with the toasted
spices and all the other ingredients except the lamb chops,
plus a generous pinch of salt, and blend until you have
a smooth-ish sauce.

4

Use half the sauce to marinate the lamb chops for at least
1 hour (leave them for a few hours in the fridge, covered,
if you can).

5

When you’re ready to eat, prepare a barbecue for indirect
cooking over medium heat.

6

Grill the lamb chops over direct heat, moving them a little
offset to cook if they start to burn. The cooking time will depend
on the thickness of the chops, but a few minutes on each side for
small chops should do it.

7

Serve with the remaining sauce.

8

To Cook Indoors: Cook the marinated chops under a hot grill
for about 5 minutes on each side.

LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New by Helen Graves (Hardie Grant, £26) Photography: Rob Billington
Helen’s book can be bought through any reputable bookstore including –
Amazon

Hive.co.uk

Waterstones

Lamb Kofta with Baba Ganoush and Flat Bread

Another recipe by  young Aston Prideaux  that he cooked at Tea in the Park with Tom Kerridge. He is definitely one of the up and coming chefs in the BBQ world. He was asked by Chef Tom Kerridge to come along to Tea in the Park to cook with him, he has also cooked with DJ BBQ and demoed for Kamado Joe.

Lamb Kofta with Baba Ganoush and Flat Bread

  • Prep Time40 min
  • Cook Time29 min
  • Total Time1 hr 9 min
  • Yield4 Servings
  • Cuisine
    • Mediterranean
  • Course
  • Cooking Method
    • Direct / InDirect

Ingredients

Kofta

  • 500g lamb mince
  • 1 onion blitzed
  • 2 tbsp chopped parsley
  • 1 tbsp chopped mint
  • 2 tsp sumac
  • 2 tsp ground coriander
  • 2 tsp cinnamon
  • 2 tsp Aleppo ( pul biber)
  • 1 tsp ground ginger
  • 1 tsp salt
  • ½ tsp baking powder

Baba Ganoush

  • 2 large aubergine
  • 1 lemon
  • Bulb of garlic
  • 2-3 tbsp tahini
  • salt and pepper
  • 3-4 tbsp olive oil

Sumac Onions

  • 1 thinly sliced onion
  • Heaped tsp sumac
  • Juice half lemon
  • Drizzle of oil
  • Pinch of salt

Method

1

Set up grill for direct and indirect cooking

2

Pierce aubergine and place over direct side keep turning until charred all over, wrap garlic in foil with drop of oil and add to the grill

3

Mix all the kofta ingredients together and make sausage shape koftas ( you can place on blade skewers but will need to refrigerate inbetween) if you now put them in the fridge it will help firm up

4

Place the kofta’s on the indirect side of the grill until they get to about 60°C internal then move to the direct side to get a bit of colour and bring to 70°C

5

Whilst the kofta are indirect cut the aubergine lengthways then scrape out the flesh and rough chop, add juice of lemon, squeeze out roasted garlic bulb, add tahini, oil then season with salt and pepper

6

To serve spread baba ganoush on a flatbread, add sliced kofta garnish with sumac onions, chopped parsley and pomegranate seeds

Ben’s Spiced Lamb Kebab Wraps

Another recipe from one of the ‘BBQ Kids’ upcoming grill masters and this ones an inspiration to us all.

Ben’s only 6 and has impaired function in his left arm  so sometimes needs a bit of help, but he’s super determined and always tries to do everything himself!
Ben was very excited to try out this new recipe and share it with you! 🙂

Ben’s Spiced Lamb Kebab Wraps

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • YieldAround 7 Kebabs

Ingredients

  • About 1kg Lamb, trimmed and cubed (we used a half leg of lamb)
  • 2 Bell Peppers cut into similar sized cubes (we used one red and one yellow)
  • 500g Greek yoghurt
  • 2tsp Garam Masala
  • 2tsp Ground Cumin
  • 2 Lemons
  • 1 Red Onion
  • 2 Limes
  • 1tsp Sugar
  • Fresh Mint
  • Flat Breads (we used Aldi’s naan wraps, they were delicious!)
  • Sliced cucumber and mixed salad leaves to serve

Method

1

We started off by making a marinade for the lamb by mixing half the yoghurt with the spices and the juice of 1 lemon, along with a bit of salt and pepper. Then my dad trimmed and cut up the lamb into bite-sized cubes, and I mixed it up in the marinade – getting my hands dirty is the best part! Once it was all mixed, we covered it up and put it in the fridge for a few hours to marinate.

2

Next, we made some pickled pink onions – Dad finely sliced the red onion into a little bowl, then we squeezed the juice from 2 limes over the onion and added the sugar and a good pinch of salt. We put that aside but kept mixing it every now and then to make sure all the onions had their share of pickling – that was my job.

3

Then we made a delicious minty yoghurt drizzling sauce by mixing the remaining yoghurt with some finely chopped mint, the juice of 1 lemon and some more salt and pepper. We put that in the fridge next to the lamb (Dad says lamb and mint are best buddies, so I knew they were happy!) and then we just had to wait for the marinade to do its work.

4

After what seemed like forever (we waited about 5 hours but it felt like 500!) we finally got the lamb out of the fridge and threaded it onto some skewers, alternating with the bell pepper pieces – remember to soak the skewers first if you’re using wooden ones so they don’t burn!

5

Dad made sure the bbq was nice and hot (he grew up in South Africa though, so he calls it a ‘braai’) and I helped him put all the kebabs onto the grill – he lets me borrow his special gloves when we bbq so i don’t burn myself. We turned the kebabs every few minutes until they were nicely browned and cooked through, then we took them off and quickly put the flat breads on the grill for a few minutes, just to warm them through.

6

Finally it was time to eat! I put a few baby salad leaves onto my flat bread first (baby spinach is my favourite), then some cucumber, and then the delicious lamb and bell pepper from the kebab – Mum had to help me get it off the skewer because Dad was already too busy eating his! Lastly I drizzled some of the minty yoghurt sauce over it all – no onions for me as I don’t like them but Mum and Dad say they’re the best part – and then I tucked in!

It was super messy and super yummy – I hope everyone gives this recipe a try and enjoys it as much as we did!

Genevieve Taylor Tikka-Style Lamb and Aubergine Kebabs

Genevieve Taylor Tikka-Style Lamb and Aubergine Kebabs

  • Cook Time30 min
  • Yield4 Servings

Ingredients

For the Lamb Tikka

  • MAKES 8 KEBABS,
  • 700g (1lb 9oz) lamb leg steaks, cut into 2cm (¾in) cubes
  • 2 medium aubergines (eggplants), cut into 1cm (½in) thick slices
  • For the marinade
  • 4 tbsp natural yoghurt
  • 3cm (1¼in) piece of fresh ginger, roughly chopped
  • 3 cloves of garlic, roughly chopped
  • 1–2 green chillies, roughly chopped, to taste
  • 25g (½ cup) fresh coriander (cilantro), roughly chopped
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp ground turmeric
  • salt and freshly ground black pepper

Method

Preparing the Lamb Tikka

1

The marinade for these gently spiced kebabs couldn’t be easier – you just bung it all in a jug and whizz it up. Do try to leave the meat marinating for a good few hours if you can, so that the yoghurt can perform its tenderizing magic. The aloo parathas, spiced potato stuffed flatbreads, also in Genevieve’s book, are th

Method

2

Put the yoghurt, ginger, garlic, chillies, coriander, cumin seeds, fennel seeds and turmeric into a deep jug. Season with a little salt and pepper and blitz to a smooth purée with a stick blender. Alternatively, whizz in a food processor.

3

Put the lamb and aubergines into a bowl and pour the marinade over
them, turning them to mix thoroughly. Cover with clingfilm and put into the fridge for a few hours, ideally overnight.

4

Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until the BBQ is fired up to a hot grilling temperature of about 280-300c with a deep bed of glowing embers.

5

When you are ready to cook, thread the lamb and aubergine pieces
alternately on to skewers.

6

Grill the kebabs directly for about 20–25 minutes, the grill should be hot 280–300°C (535–570°F). Turn the kebabs frequently, until the meat is cooked and the aubergine is lightly charred at the edges and tender within.

The Ultimate Wood-Fired Oven Cookbook by Genevieve Taylor (Quadrille, £15) Photography ©Jason Ingram

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Tikka-style Lamb Kebabs

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Afterburner Lamb Tikka

Afterburner Lamb Tikka

Afterburner Lamb Tikka

  • Prep Time2 hr
  • Cook Time15 min
  • Total Time2 hr 15 min
  • Yield4 Servings

Ingredients

For the Lamb Tikka

  • 500g thinly cut lamb leg steaks
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp crushed chilli (adjust to suit)
  • 2 cloves of garlic
  • 1 inch ginger, peeled
  • 1/2 tsp salt
  • Juice of 1 lemon
  • 4 Tbs plain yogurt

Method

Preparing the Lamb Tikka

1

Grind the marinade ingredients in a pestle and mortar to make a paste then mix with the plain yogurt.

2

Completely coat the lamb and leave in the fridge to marinade for two to four hours.

3

Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until it’s screaming hot and place a BBQ grill grate over it.

4

Place the marinated lamb on the searing hot grill grate for a couple of minutes each side, until you develop a lovely char on the outside.

5

Serve with basmati rice, yoghurt, and a naan bread cooked over the coals. The meat stays pink, tender and juicy inside, but has the smoky charred sear of a tandoor.

Recipe kindly supplied by Marcus Bawdon from countrywoodsmoke.com. Find Marcus on Twitter @devonwoodsmoke and Instagram @countrywoodsmoke, and Facebook @mbawdon or in the Countrywoodsmoke Facebook group, he is also the editor of UK BBQ Magazine

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Afterburner Lab Tikka

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BBQ Lamb Shish Kebabs

Lamb Shish Kebab

BBQ Lamb Shish Kebabs

  • Prep Time3 hr
  • Cook Time10 min
  • Total Time3 hr 10 min
  • Yield4 Servings

Ingredients

For the Lamb Shish Kebabs

  • 1kg boneless leg of lamb, cut into 3cm
  • cubes

For The Marinade

  • 4 garlic cloves, crushed
  • 2 tablespoons olive oil finely grated
  • zest and juice of 1 unwaxed lemon
  • 1 Tbs sweet smoked paprika
  • 1 Tbs ground cumin
  • 2 tsp dried oregano
  • 1 tsp sea salt

For The Pickled Cabbage

  • ½ small red cabbage, finely shredded
  • 250ml white wine vinegar
  • 75g caster sugar
  • 2 tsp fine sea salt
  • 2 tsp yellow mustard seeds
  • 2 dried red chillies

To Serve

  • 4 Flatbreads or pitta breads
  • Pickled Green Chillies
  • Tzatziki
  • Hot Sauce

Method

Preparing the Lamb Shish Kebabs

1

Combine all the marinade ingredients in a large bowl, add the lamb and toss to coat. Cover with clingfilm and chill in the fridge for 2–3 hours or overnight.

2

Meanwhile, make the pickled cabbage. Put the cabbage into a large, heatproof bowl. Bring the vinegar, sugar, salt, mustard seeds and chillies to the boil in a small saucepan. Cook for 2 minutes, stirring occasionally, until the sugar has completely dissolved, then pour over the cabbage. Cover with clingfilm and leave to cool to room temperature. Stir occasionally as it’s cooling, then transfer to the fridge and chill until needed. Drain before serving.

3

Remove the lamb from the fridge an hour before cooking and preheat the barbecue for direct grilling. Thread the lamb onto skewers and grill for 10 minutes, turning regularly, until just cooked through. Transfer to a plate, cover with foil and leave to rest for 5 minutes.

4

Serve with Flatbreads or pitta breads, Pickled Green Chillies, Tzatziki and Hot Sauce.

You will need metal or wooden skewers; if you’re using wooden ones, soak them in warm water for at least an hour.

Recipe kindly supplied from Fire & Smoke by Rich Harris, published by Kyle Books.
Photography by Martin Poole.

Purchase the book from Amazon: http://amzn.eu/iOzoCjD

BBQ Lamb (or Chicken) Kleftico

Lamb Kleftico

BBQ Lamb (or Chicken) Kleftico

Lamb Kleftico
  • Prep Time2 hr
  • Cook Time40 min
  • Total Time2 hr 40 min
  • Yield4 Servings

Ingredients

For the Lamb Kleftico

  • 750gms Leg of lamb, diced
  • 65ml extra virgin olive oil
  • 3tbs lemon juice
  • 1 Tsp dried oregano
  • 1 Tsp dried thyme
  • 3 garlic cloves – crushed
  • 2 small beef tomatoes – chopped
  • 275g cheese
  • 4 bay leaves
  • Salt & Pepper

Method

Preparing the Lamb Kleftico

1

Put the lamb in a bowl.

2

Pour over the olive oil & lemon juice.

3

Add the oregano, thyme, garlic salt and pepper, marinade for two hours (or overnight in the fridge).

4

Get some tin foil and shape into 4 bowls, or use bought tinfoil trays divide the meat between them, sprinkle over the tomatoes.

5

Arrange the sliced cheese on top and put a bay leaf in each parcel.

6

Seal the parcels and put on the bbq for 30-40 mins over a low medium heat.

7

Enjoy with Pitta Breads.

For those that don’t like lamb this can also be done with Chicken.

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Lamb Kleftico

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