Devilled Lamb’s Kidneys with Brown Mushrooms and Creamy Garlic Glaze – Superb Kidney Recipe!!!

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Devilled Lamb's Kidneys with Brown Mushrooms and Creamy Garlic Glaze - Superb Kidney Recipe!!!
Author: 
Recipe type: Lamb
Serves: 2
 
Devilled Lamb's Kidneys! In today's episode we're going to fry up a delicious meal of devilled lamb kidneys with brown mushrooms and an amazing creamy garlic glaze.
Ingredients
  • 5 Lamb's kidneys
  • Milk to soak (enough to cover)
  • 35ml All-purpose flour
  • 3.75ml Cayenne pepper
  • 3.75ml Hot mustard powder
  • 15ml + 15ml Olive oil
  • 50g Butter
  • 2 Spring onions
  • 5ml Garlic, finely chopped
  • 4 Brown mushrooms
  • 50ml Chicken stock
  • 50g Cream cheese
  • Parsley to garnish
  • Salt and pepper to taste
  • Crusty rolls to serve
Instructions
  1. To start, soak 5 lamb kidneys in milk for 60 minutes. This tempers the gamey flavor that kidneys sometimes have.
  2. Use a sharp scissors to remove the connective tissue in the center of each kidney, and cut each kidney into quarters.
  3. Measure out 35ml of all-purpose flour, 3.75ml or 3 quarters of a teaspoon of cayenne pepper and the same quantity of hot mustard powder.
  4. Mix the flour, mustard and cayenne together thoroughly.
  5. Dredge the kidney quarters in the flour mixture to coat them all over and transfer these to a platter.
  6. Roughly chop 2 spring onions, finely chop a clove of garlic, quarter 4 brown mushrooms, measure out 50g of cream cheese and 50ml of chicken stock.
  7. Heat a large pan over medium high heat and add 50g of butter and 15ml of olive oil. Add the kidneys to the pan and fry these for 4 minutes, turning every minute, until they nice and golden brown with crispy edges.
  8. Remove the kidneys from the pan and put these aside.
  9. Add the mushrooms to the pan and pour in another 15ml of olive oil.
  10. Stir fry these for 60 seconds, then add the spring onions and garlic.
  11. Stir-fry this for a further 60 seconds and add the stock and the cream cheese. Stir the cheese around until it has melted into the stock.
  12. Return the kidneys to the pan and stir these around the pan until everything is well coated with the sauce.
  13. Serve your masterpiece on toasted crusty rolls garnished with fresh parsley and the accompaniments of your choice.

 

Leipold’s Ham – Kosher Ham from Lamb – How to make Kosher Ham at Home!!!

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Leipold's Ham - Kosher Ham from Lamb - How to make Kosher Ham at Home!!!
Author: 
Recipe type: Curing Meats
Cuisine: South African
 
Leipold's ham, named after poet Louis Leipold, is an incredibly delicious ham made by curing lamb or young mutton. This recipe would have appeared somewhere in the early nineteenth century from a little town called Worcester in the southern Cape, South Africa.
Ingredients
  • 2kg Leg of lamb, deboned
  • 240g Salt
  • 95g Prague powder
  • 3Lt Hot Water
  • 40g Sugar
  • 20g Cracked Black Pepper
  • 10g Ground Coriander Seed
  • 1 Sachet gelatin
  • 3 Bay leaves
  • 2 Sprigs parsley
  • 15ml Whole black peppercorns
  • 1 Carrot
  • 1 Onion
  • 2 Whole cloves
  • 10ml Hot English mustard
  • 25ml Brown sugar
  • 50ml White / Red wine vinegar
Instructions
  1. Place the hot water in a non-reactive pot and add the salt, sugar, cracked black pepper and ground coriander seed.
  2. Bring this to a boil, reduce the heat and allow this to simmer for 10 minutes. Quick-chill the brine by floating the pot in a sink of cold water. Once it has cooled, stir in the Prague powder until dissolve, then put this aside.
  3. Have your butcher debone the leg of lamb. He will inevitably place this in a net. Remove the leg from the netting.
  4. There will be a tunnel through the meat where the bone was removed. Find the narrow side and slice through the meat. Open the leg and flatten it out.
  5. Sprinkle a layer of gelatin over the meat. This will absorb liquid and expand negating any possibilities of air pockets in the rolled meat.
  6. Starting with the wide edge of the meat, roll the leg up as tightly as possible.
  7. Using butcher's twine tie the roll very firmly. Three rings across the roll should do the trick, then finish this off with one tie along the length to close the ends of the roll.
  8. Place the roll in a large non-reactive container and pour in the curing brine.
  9. Using your brining syringe, suck up brine and inject this into the meat from the ends of the roll, withdrawing the needle as you depress the plunger. Continue with this until you're convinced that all of the meat has been treated.
  10. Place the lid on the container and let the meat cure in your refrigerator for a full 7 days, turning the meat each day.
  11. After 7 days, remove the lamb from the brine and wash it thoroughly under cold running water. Dry the meat with a clean dish towel, place the meat on a rack over a roasting tin or catch-tray and allow this to air-dry in your refrigerator for 5 days.
  12. After five days you'll have a magnificently colored ham with a glossy patina.
  13. Place the ham in a large pot. Add 3 bay leaves, a couple of sprigs of parsley, the whole peppercorns, a chopped carrot and onion studded with 2 whole cloves.
  14. Pour in enough water to cover the ham. Bring this to a simmer and allow this to continue for 60 minutes.
  15. For the glaze, mix the brown sugar, mustard powder and white wine vinegar.
  16. Remove the ham from the pot and pat it dry. Place it in a roasting pan and baste it all over with the glaze. Roast the ham in a preheated oven at 160c or 320f for 30 minutes.
  17. Remove the ham from the oven every 10 minutes to brush on more glaze.
  18. After the roasting time, remove the ham from the oven and allow it to rest for 5 minutes. Cut the string away from the meat and slice the ham into thin slices before serving.
  19. This ham also makes awesome cold cuts.

 

How to Make Classic Osso Bucco – Osso Bucco using Lamb Leg Cutlets!!!

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How to Make Classic Osso Bucco - Osso Bucco using Lamb Leg Cutlets!!!
Author: 
Recipe type: Lamb / Veal
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Osso Bucco is classic Italian dish of slow cooked veal cutlets with a thick glossy gravy. Although veal shank cutlets are the tradional meat used, osso bucco can be quite successfully made with lamb leg cutlets as I am about to do, or even with young goat leg cutlets.
Ingredients
  • 2kg / 4.4lb Lamb leg cutlets
  • Oil for coating
  • 120ml Oil for frying
  • 1 Onion, chopped
  • 250ml White wine
  • 250g Cherry tomatoes, halved
  • 1lt Vegetable stock
For the Seasoned Flour
  • 500ml All-purpose flour
  • 10ml Salt
  • 2.5ml Fine black pepper
  • 2.5ml Ground nutmeg
For the Gremolata, mix together
  • 60ml Parsely, finely chopped
  • 2 Cloves garlic, finely chopped
  • 30ml Grated lemon rind
Instructions
  1. Combine the flour, salt, pepper and nutmeg and place this in a large pan. Place the lamb leg cutlets in another pan, drizzle with little oil and rub this into the meat until everything is coated.
  2. Chop the onion, half the cherry tomatoes, measure out the wine and the vegetable stock.
  3. Heat 120ml of oil in a large pan. Dredge the lamb cutlets in the seasoned flour and fry the cutlets slowly for 5 minutes per side and they are nicely browned. Repeat this until all of the cutlets are fried. Transfer the cutlets to a large roasting tin.
  4. Add the onion to the pan and fry for 2 to 3 minutes until tender. Pour the onions and the roux from the pan over the lamb.
  5. Return the pan to the heat and add the wine, tomatoes and stock. Heat this until almost boiling, then pour it over the lamb.
  6. Cover the roasting tin with foil and bake in a preheated oven at 150c or 300f for 90 minutes.
  7. Remove the osso bucco form the oven and serve immediately topped with a generous dose of the gravy and a scattering of gremolata.
For Veal or Goat Osso Bucco, follow exactly the same procedure.
    If your gravy is still a bit thin after the cooking time, transfer it to a saucepan and thicken it by adding a tablespoon or 2 of cornflour dissolved in a little water. Allow this to boil until thickened.

       

      Baked Marrow Bones. Marrow Bones Baked with Thick Gravy in Osso Bucco Style!!!

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      Baked Marrow Bones. Marrow Bones Baked with Thick Gravy in Osso Bucco Style!!!
      Author: 
      Recipe type: Lamb / Mutton
      Cuisine: Greek / Mediterranean
      Prep time: 
      Cook time: 
      Total time: 
      Serves: 2-4
       
      Baked marrow bone is so addictive it should be scheduled as a controlled substance. This dish is suitable as a starter or accompaniment to your main course, and can be prepared ahead of time and reheated.
      Ingredients
      • 1kg / 2.2lb Lamb leg bones, cut into 50mm / 2 inch pieces
      • Oil for coating
      • 60ml Oil for frying
      • 80ml Chopped onion
      • 125ml White wine
      • 125ml Chopped cherry tomatoes
      • 500ml Vegetable stock
      For the Seasoned Flour
      • 1 Cup All-purpose flour
      • 5ml Salt
      • 1.25ml Fine black pepper
      • 1.25ml Ground nutmeg
      For the Gremolata
      • 30ml Finely chopped parsley
      • 1 Clove garlic, finely chopped
      • 15ml Grated lemon rind
      Instructions
      1. Combine the salt, ground black pepper and nutmeg with all-purpose flour.
      2. I am using lamb leg bones that have been cut into 50mm or 2 inch lengths, but you can use any marrow bones of your choice.
      3. Place the bones in a mixing bowl, pour in a little oil and toss the bones until they are all coated.
      4. Dredge the bones in the seasoned flour to coat them all over.
      5. In addition you need to chop the cocktail tomatoes and onion, and measure out the white wine and vegetable stock.
      6. Heat a large wok or pan over medium heat and add 60ml of oil. Add the marrow bones to the pan and fry the bones slowly for 15 minutes until browned, stirring intermittently to ensure even coloring.
      7. Remove the bones from the pan and place them in a small roasting tin.
      8. Add the onions to the pan and fry them for 8 minutes until they start to brown on the edges. Pour the onions and the roux from the pan over the marrow bones.
      9. Add the stock, wine and tomatoes to the pan and heat the mixture until almost boiling. Pour this over the marrow bones.
      10. Cover the roasting pan with foil and bake in a preheated oven at 150c or 300f for 60 minutes.
      11. While the bones bake, make up the gremolata by combining the finely chopped parsley, garlic and lemon rind.
      12. Remove the bones from the oven and serve them to platters. Pour some of the gravy from the pan over the marrow bones, sprinkle with the gremolata and serve immediately.

       

      Smoked Lemon & Herb Lamb Chops. Marinated Lemon & Herb Lamb Cutlets Hot-Smoked to Perfection!!!

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      Smoked Lemon & Herb Lamb Chops. Marinated Lemon & Herb Lamb Cutlets Hot-Smoked to Perfection!!!
      Author: 
      Recipe type: Lamb / Smoking / Barbecue
      Prep time: 
      Cook time: 
      Total time: 
      Serves: 2-4
       
      In todays episode, part 9 of the series on smoking and curing foods, I am using the Smokedaddy cold smoke generator attached to a regular closed gas barbecue to hot smoke a batch of delectable lamb loin chops.
      Ingredients
      • 8 Lamb loin chops
      • 60ml Oil
      • Juice of 1 medium lemon
      • Zest of 1 medium lemon
      • 2.5ml Garlic powder
      • 1.25ml Salt
      • 1.25ml Dry basil
      • 1.25ml Dry rosemary
      • Generous grind of cracked black pepper
      Instructions
      1. To start, combine the oil, lemon juice, lemon zest, garlic powder, salt, dried basil and dried rosemary in a jug.
      2. Whisk these vigorously until the mixture is totally emulsified.
      3. Grind in a generous dose of cracked black pepper and your ready to go.
      4. Arranger your lamb loin cuts in a pan and pour the marinade over the lamb. Spread it out evenly to ensure the meat is totally covered. Place the pan in your refrigerator for 4 hours.
      5. Turn the meat over half-way through this time.
      6. After marinating, remove the chops from your the refrigerator.
      7. Lift half of the chops up onto their fatty edge and drive 2 skewers through the chops just above the fatty strip. Repeat this with the remaining chops.
      8. Heat your barbecue to medium high and get the smoke generator running. Within a few minutes the smoke will be billowing out and you can place the lamb fatty side down in the barbecue.
      9. Close the lid and allow the fatty strip to cook for 6 to 8 minutes.
      10. Open the barbecue, remove the skewers from the meat, lie the the chops on their sides and continue to barbecue for 4 to 6 minutes per side (with the barbecue lid closed), depending on your preference of doneness.
      11. Transfer the lamb to platters and serve immediately with the accompaniments of your choice.

       

      Cape Malay Lamb Curry – Spicy, Fruity Lamb Curry – How to Make Lamb Curry!!!

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      Cape Malay Lamb Curry - Spicy, Fruity Lamb Curry - How to Make Lamb Curry!!!
      Author: 
      Recipe type: Curry / Lamb
      Cuisine: South African
      Prep time: 
      Cook time: 
      Total time: 
      Serves: 4-6
       
      With winter just round the corner, here is the perfect solution to fight off the chills. This Cape Malay lamb curry is spicy and fragrant with massive fruity overtones. Despite the slightly longer than usual preparation, it is really easy to make and will have your guests raving for more.
      Ingredients
      • 750g Boneless lamb shoulder
      • 45ml Oil
      • 2 Onions
      • 2 Cloves garlic
      • 15ml Grated ginger
      • 15ml Curry powder
      • 2.5ml Ground coriander
      • 2.5ml Cumin seeds
      • 1.25ml Turmeric
      • Pinch of salt
      • Generous grind of black pepper
      • 1.25ml Ground cinnamon
      • 2 Whole cloves
      • 1 Bay leaf, torn into bits
      • 1 Large carrot
      • 125g Dried apricots
      • 1 Banana
      • 15ml Tomato paste
      • 25ml White wine vinegar
      • 125ml Chicken stock
      • 22.5ml Apricot jam
      • 22.5ml Plain yogurt
      Instructions
      1. The ingredients are split into 3 groups. For group 1, cut the lamb into bite-sized cubes. Chop the onion and garlic and grate the ginger.
      2. In another bowl, combine the ground coriander, cumin seeds, turmeric, salt, black pepper, ground cinnamon, whole cloves, and bay leaf. In another bowl, measure out the curry spice.
      3. For group 2, peel and chop the carrots and slice the bananas. Reconstitute the dried apricots by soaking them in hot water for 30 minutes, then draining. Measure out the tomato paste, white wine vinegar and chicken stock.
      4. Group 3 is quicker.... measure out the apricot jam and plain yogurt.
      5. Heat your wok or a large pan over high heat and add 45ml of oil. Add the onion, garlic and ginger and stir-fry these for 2 minutes. Add all of the spices to the pan and fry for a further 3 minutes until everything is fragrant.
      6. Move the onion mixture to the side of the pan and add the lamb. Scoop the onion over the top of the lamb and allow this to fry for a minute undisturbed.
      7. Stir the lamb and onion mixture together and continue to stir-fry for 3 to 5 minutes until the meat is browned.
      8. Add the tomato paste, apricots, vinegar, chicken stock, carrots and bananas.
      9. Stir this all together, bring it to a boil, reduce the heat and allow this to simmer gently for 90 minutes, stirring every 15 minutes.
      10. Add a little extra chicken stock to the pan if it starts getting too dry.
      11. minutes before the end, add the apricot jam and yogurt and stir these in.
      12. Portion the curry to bowls, top with a little extra yogurt, fruit chutney and fresh coriander and serve with the accompaniments of your choice.

       

      Incredible Greek Lamb Burger – Succulent Greek Lamb Burger Patty Served on Pitta with Tzatziki.

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      Incredible Greek Lamb Burger - Succulent Greek Lamb Burger Patty Served on Pitta with Tzatziki.
      Author: 
      Recipe type: Burgers
      Cuisine: Greek / Lamb
      Prep time: 
      Cook time: 
      Total time: 
      Serves: 4
       
      This one is a real winner!!! Succulent Greek Lamb Burger Patty served on a pitta bread and topped with a cascade of tzatziki. This burger really has all the tastes and flavors of the Mediterranean!!!
      Ingredients
      • 600g Lamb mince
      • 2 Cloves garlic, crushed
      • ½ Onion, finely chopped
      • 1 Tbs Tomato sauce
      • 1 Egg, lightly beaten
      • 30g Fresh bread crumbs
      • 2 Tbs Finely chopped Calamata olives
      • 60g Feta cheese, crumbled
      • ½ Tsp Ground cumin
      • ½ Tsp Ground coriander
      • 1 Tsp Dried oregano
      • Salt & pepper to taste
      For the Tzatziki
      • 1 Tomato, finely chopped
      • An equal amount of finely chopped Israeli cucumber
      • ½ Tsp Dried mint
      • 150ml Greek yoghurt
      Instructions
      1. In a large mixing bowl, combine the lamb mince, crushed garlic, finely chopped onion, tomato sauce, egg, fresh bread crumbs, chopped Calamata olives, ground cumin, ground coriander, dried oregano and crumbled feta cheese.
      2. Season with salt and pepper and mix this thoroughly until everything is evenly distributed.
      3. Weigh the mixture and divide it into 4 equal portions of around 220g.
      4. Shape the potions into patties of about 20mm or ¾ inch thick.
      5. Place the patties on a platter and refrigerate them for 30 to 60 minutes.
      6. While the patties set, finely chop 1 tomato, and a matching amount of Israeli cucumber. Place these in a bowl and add 150ml of Greek yogurt, along with the dried mint. Mix this thoroughly and put it aside.
      7. Heat a heavy pan over medium high heat and add 30g of butter. Fry the patties for 8 minutes, turning every minute.
      8. The patties should well charred, but not burnt.
      9. Place a pitta bread on each serving platter and top each one with a patty. Arrange a cascade of tzatziki on top of each patty, garnish with snipped chives or fennel sprigs and serve immediately.

       

      Lamb’s Liver Pate’ – Rich, Smooth, Creamy Lambs Liver Pate’ – Quick & Easy, the Food of Kings!

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      Lamb's Liver Pate' - Rich, Smooth, Creamy Lambs Liver Pate' - Quick & Easy, the Food of Kings!
      Author: 
      Recipe type: Pate'
      Cuisine: French
      Prep time: 
      Cook time: 
      Total time: 
       
      Lamb's liver pate' is quick and easy to make. It is smooth and creamy with a wonderful taste and texture - this truly is the food of kings!
      Ingredients
      • 200g Streaky bacon
      • 600g Lamb's liver
      • 50g Butter
      • 2 x Medium onions, chopped finely
      • 1 Clove garlic, finely chopped
      • 1 Tbs Tomato puree
      • 60ml Brandy or Cognac
      • 200ml Sour cream (optional)
      Instructions
      1. Cut the lambs liver into cubes, the streaky bacon into strips, and dice the onion and garlic.
      2. Heat a pan over medium heat, add the butter and fry the bacon for 3 minutes until barely browned.
      3. Add the onion and garlic and continue to fry gently for a further 3 minutes until the onion is tender.
      4. Add the liver to the pan and fry this for 5 minutes until it is cooked through.
      5. Pour in the brandy and the tomato puree and continue frying gently for a final 2 minutes.
      6. Remove the pan from the heat and allow it to cool for 5 minutes. Using your stick blender, puree the liver until absolutely smooth. At this stage you can add the sour cream if desired, but this entirely personal choice.
      7. Transfer the pate to serving bowls, single portion or bulk and seal the top of the pate with melted butter.
      8. The pate will last for up to 10 days in your refrigerator, or up to 3 months in your freezer wrapped airtight in cling wrap.

       

      Grilled Lamb Chops with Crispy Lamb Crackling Hearts – Valentine’s Special Series – Part 2

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      Grilled Lamb Chops with Crispy Lamb Crackling Hearts - Valentine's Special Series - Part 2
      Author: 
      Recipe type: Lamb / Grilled / Valentine's Day
      Prep time: 
      Cook time: 
      Total time: 
      Serves: 2
       
      This simple grilled dish of lamb loin chops garnished with crispy lamb crackling tied to symbolize little hearts, is a sure winner. Succulent grilled lamb chops will win anyone's heart!!!
      Ingredients
      • 8 Lamb loin chops
      • Salt and cracked black pepper to season
      • 30g Butter
      Instructions
      1. Using a small sharp knife, cut the skin and a little of the fat from each chop.
      2. Cut each strip of skin in half length-ways, then tie each piece of skin in a simple knot. Season these with salt and pepper and set them aside.
      3. Heat a pan or wok of oil to 180c or 350f and deep-fry the knotted skin until it is crispy and golden. Scoop the crackling from the oil using a slotted spoon, drain on kitchen paper and season again with salt and pepper to taste.
      4. Keep this warm on the side.
      5. Season the chops liberally on both sides with salt and cracked black pepper. Heat a pan over medium high heat, add the butter and fry the chops for 3 minutes per side.
      6. Transfer the chops to platters, garnish them with the crispy lamb crackling hearts and serve immediately with the accompaniments of your choice.

       

      Traditional Cape Malay Bobotie Samosas. Crispy, Spicy Bobotie Samosas Wrapped with Phyllo.

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      Traditional Cape Malay Bobotie Samosas. Crispy, Spicy Bobotie Samosas Wrapped with Phyllo.
      Author: 
      Recipe type: Curry
      Cuisine: Cape Malay
       
      Phyllo samosas filled with traditional Cape Malay Bobotie. In our previous episode we made perfect phyllo pastry. Here we use this phyllo to wrap tasty bobotie samosas.
      Ingredients
      • 500g Ground Beef or Lamb
      • 1 Onion, finely chopped
      • 1 Slice white bread, crust removed, cut into blocks
      • 120ml Milk
      • Salt and pepper to taste
      • ½ Tbs Sugar
      • 15ml Lemon juice
      • 1 Egg Lightly beaten
      • 30g Butter
      Instructions
      1. To start, place the milk and bread in a jug and mash the bread into the milk until you have a paste. Set this aside.
      2. Heat a wok or pan over medium high heat. Add the butter and fry the onion for 6 to 8 minutes until soft and slightly browned.
      3. Add the ground beef and chop this into the onion. Minced meat has the tendency to clump when fried. You need to chop it apart to get a nice even texture.
      4. Once the mince is separated, add the garam masala, salt, cracked black pepper, sugar and lemon juice. Stir this in until combined.
      5. Add the milk bread paste and stir this in thoroughly, then remove the wok from the heat.
      6. Pour in the lightly beaten egg and stir this in. Set the pan aside to cool.
      7. Unpack your phyllo pastry and cut it into strips. The wider the strips, the larger your samosas will be. The size is entirely up to you, but whatever width you choose, the length must be 5 times that of the width. I have cut my strips to 90mm, and the corresponding length is 450mm.
      8. Brush a strip of phyllo lightly with the melted butter. Place a heaped tablespoon of the bobotie at the end of the phyllo.
      9. Fold the pastry at 45 degrees over the boboti, then fold it straight upward, then again at 45 degrees and so on, until the samosa is formed.
      10. Continue to form the remaining samosas.
      11. Cover a baking sheet in foil and lightly grease the foil. Transfer the samosas to the baking sheet and bake them in a preheated oven at 200c or 400f for 15 minutes until crispy and lightly golden.
      12. Remove the pastries from the oven and serve immediately with fruit chutney or mango atchar.

       

      Barbecue Mutton Ribs – Mediterranean-Style Marinated Mutton Ribs Barbecued to Perfection!

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      Barbecue Mutton Ribs - Mediterranean-Style Marinated Mutton Ribs Barbecued to Perfection!
      Author: 
      Recipe type: Mutton / Lamb / Barbecue
      Cuisine: Mediterranean / Greek
      Prep time: 
      Cook time: 
      Total time: 
      Serves: 2-4
       
      Mutton ribs are full of awesome flavor, however they do require an acidic oil marinade and an extended cooking time to tenderise. These Mediterranean-style mutton ribs will have the crowds cheering!!!
      Ingredients
      • 1.5kg Mutton or Lamb ribs (skin on)
      For the Marinade
      • 30ml Lemon juice
      • 60ml Oil
      • 1½ Tsp Finely chopped garlic
      • 1 Tbs Finely chopped fresh marjoram
      • 1 Tbs Salt
      • 1 Tsp Sugar
      Instructions
      1. To start you will need 2 racks of mutton ribs totaling about 1.5kg. Place them on your chopping board and score the skin into blocks of 1 inch or 25mm square. The skin contracts dramatically while grilling, and this scoring stops the racks from curling up and deforming during cooking.
      2. In a jug, combine the sugar, salt, finely chopped garlic, finely chopped fresh marjoram, oil and lemon juice. Whisk this vigorously until the salt and sugar have dissolved and the mixture has totally emulsified.
      3. Place the mutton in a large pan skin side up. Pour the marinade over the racks and brush it into the meat. Place the pan in your refrigerator and allow this to marinate for at least 4 hours, preferably overnight.
      4. Heat your barbecue to medium heat and grill the mutton ribs with the lid closed for 60 minutes turning every 15 minutes. The temperature should read around 150c. Use any remaining marinade to baste the mutton during the cooking process.
      5. Be aware that the ribs have a high fat content that can lead to flare-ups. If this happens, relocate the ribs to another part of the grill surface until the flames die. Turn the heat down slightly and return them to their original position.
      6. Remove the ribs from the grill and cut them apart before serving with the accompaniments of your choice.

       

      Barbeue Minted Lamb Chops. Thick-cut Lamb Chops in Mint Marinade Barbecued to Perfection.

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      Barbeue Minted Lamb Chops. Thick-cut Lamb Chops in Mint Marinade Barbecued to Perfection.
      Author: 
      Recipe type: Lamb / Barbecue
      Prep time: 
      Cook time: 
      Total time: 
      Serves: 2
       
      How to barbecue the perfect minted lamb chops. Lamb chops need special treatment on the barbecue to be moist and tender - this will show you how to get the best results.
      Ingredients
      • 4 Lamb loin chops cut 25mm / 1 inch thick
      For the Marinade
      • ¼ Cup Oil
      • 30ml White wine vinegar
      • Generous handful of finely chopped mint
      • Pinch of Salt
      • ½ Tsp Ground white pepper
      • 1 Tbs Sugar
      Instructions
      1. Add the finely chopped mint, oil, white vinegar, salt and ground white pepper to a jug and stir these until emulsified.
      2. Place the chops in a small roasting tin and spoon the marinade evenly over the meat. Allow this to marinate in your refrigerator for 2 to 6 hours.
      3. Remove the chops from the refrigerator and rinse most of the mint leaves off of the meat by swishing the chops in the marinade. Reserve the marinade for basting during the cooking process.
      4. Stand the chops up on their fatty side and press 3 skewers through the chops.... 2 just above the fatty strip and one towards the top of the chops.
      5. Flip the chops over and season the fat liberally with salt.
      6. Heat your barbecue to medium high heat and place the chops directly on the grid over the heat with the fatty side down.
      7. Grill the fat for 6 to 8 minutes until it charred crispy and well rendered.
      8. Remove the skewers from the chops and lay them on their sides. Baste liberally with the marinade and grill them for 4 to 6 minutes depending on your preference of doneness. 4 minutes will give you medium rare.
      9. Turn the chops over, baste liberally again and continue to grill for a further 4 to 6 minutes.
      10. Turn again, baste again and grill for 1 minute. Then 1 final turn, baste again and grill for another minute.
      11. Remove the chops from the barbecue and allow them to stand briefly before serving with the accompaniments of your choice.

       

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