Tag Archives: BGE Lamb

“Jack ‘n Five” Rack of Lamb

_MG_3688A new twist for lamb enthusiasts. I’d rate this recipe higher in terms of overall taste if I’d had a better cut of meat. Goes to show you that without a good cut of meat, you’re a bit out of luck. Last night I grilled up a new recipe that I like to call “Jack n’ Five.” It’s a combination of East meets West with a Jack Daniels inspired marinade followed by a Chinese 5 Spice butter sauce. The combination was brilliant!

So here’s what you’ll need to do. Preparation time is about a half day but you can leave the lamb to marinate over night however the JD is so strong that you really don’t need that much time to infuse the flavour. To prepare your lamb marinade, combine the following in a non-reactive bowl:

  • 1/2 cup of finely chopped fresh cilantro
  • 1/4 cup quality honey
  • 2 tbsp Jack Daniels Tennessee Whiskey (old no 7)
  • 2 tbsp light soy sauce
  • 4 cloves of garlic, finely minced

Whisk this all together, place your lamb rack in a zip-top bag and then pour the marinade all over the lamb. Give the bag a careful few squishes ensuring you evenly coast the rack. Place it in a shallow plate or bowl just in case you’ve punctured the bag. Leave it in the fridge for up to 12 hours.

When you’re ready to get this rack on the  grid, set up your grill for indirect heat. I chose direct this time round but then realised that with the honey in the marinade, it charred a bit too quickly for my liking. My lamb rack had a very flappy fat cap so I decided to truss the rack with butchers twine. It helped keep it all together during the grilling. As you proceed with the grilling, set up the internal temperature for about 400F (205C) and shoot for an internal rack temperature of 115F (46C) – you’ll not be done at that point, just ready to take it off, cut the rack into even lamb chops then grill them on a direct flame for about 30 seconds per side. Make sure you’ve flipped your rack a few times as it’s grilling, especially if you are cooking over direct flame like I did.

Just before you grill though you’ll want to prepare the Five-spice butter sauce. For that simply combine:

  • 1 cup of chicken stock
  • 5 tbsp oyster sauce
  • the juice of one fresh lemon
  • 1 tbsp caster sugar
  • 1 tsp five-spice powder
  • 2 green onions (thinly chopped)
  • 1/2 cup of butter (at room temperature)

Bring this all to a boil and reduce down to 3/4 cup – that should take about 12 minutes on full boil. Reduce to low heat then add the butter and green onions. Whisk it gently and melt the butter which will thicken your sauce.

Once you’re lamb is done, plate up and add a heaping tablespoon or two of this sauce. The flavour will surely please the palate! There’s a wonderful sweetness followed by a bit of sour then a shot of Jack!  A really tasty meal and one I’d recommend you try!

We served the lamb with traditional Asian greens and steamed white rice. You can get creative with your sides but rest assured, the lamb is the centrepiece of this dinner.


This slideshow requires JavaScript.


Amazing Lamb Tenderloin

_MG_1313So, being the silly man that I am, you’d think I could have taken a photo of the inside of this tenderloin? Nope – first bite was all it took….I was hooked and thank goodness the family kept their hands away from my mouth! This was by far one of the tastiest and easiest lamb recipes EVER! (and please do excuse the photo as it does look like a lump of dog turd…but rest assured, it tasted so much better!)

Here’s what you’ll need to blow everyone’s mind!

  • A pack of chilled lamb tenderloins from our friends at QB (for those in Singapore – I HIGHLY recommend them! – the cost was about $4.25/loin and you get 12!)
  • Take out six of them and freeze the rest!
  • Rinse the with cold water. Pat them dry and arrange in a shallow dish.
  • Liberally coat the loins in quality olive oil and then rub in equal parts with the following dry herbs:
    • sea salt, black peppercorn, rosemary, roasted garlic, and dried lemon rind (or basically buy Cape Herb and Spice Lamb Rub!)

Let that sit in the dish and put it back in the fridge for a few hours.

Now go set up your grill for indirect heat and stabilise at 400F (204C). Once ready to grill, insert a temperature probe into one of the loins and arrange them on the grill to get the nice sear marks. Turn them every two to three minutes until the internal temperature hits 130F. At that point, they’re almost ready. Pull them off and now remove your plate setter (or alternatively, get your grill really hot!) Put the loins back on for about 2 more minutes to crisp up the exterior. Keep your grill lid open so you’re only cooking the outside! Total grilling time was only 13 minutes and your internal temperature should be between 135F and 140F maximum.

Tent your tenderloins with some aluminium foil when they come off and go prepare a few slices of halloumi cheese and a spinach/feta salad. Rest the tenderloin for about 10 minutes. When you’re all set, pour a glass of wine and toast the chef!

Exceptional taste, incredible tenderness and something I’ll do again and again! (this dish reminds me a lot of the rabbit loin I had in Edinburgh during Heather’s birthday dinner!)

This slideshow requires JavaScript.

Overall Heather Rating: 10/10

PS – Happy Birthday Mama!

Kalyna’s Mixed Herb Rack of Lamb

_MG_9315Last Sunday we decided to have a nice and quiet home-cooked meal. We’ve been pretty full on the last couple of weeks with weddings and parties and Sunday was the perfect way to unwind with a small lamb rack, a good bottle of red, mashed potatoes and steamed asparagus.

To prep, you’ll need a 3.5 year old helper, preferably by the name of Kalyna. She’ll help mix everything up and then give you a final rating after dinner.

You’ll need to create a wonderfully aromatic seasoning paste for this lamb with the following ingredients:

  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 4.5 teaspoons Kosher salt
  • 3 teaspoons paprika
  • 3 teaspoons curry powder
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon ground ginger
  • 4 tablespoons of extra virgin olive oil
  • 1.5 teaspoons light soy sauce

Combine all of the dry ingredients in a small metal bowl and using a whisk, blend together the olive oil and soy sauce. If it looks a bit dry, add a bit more oil but go easy on the soy sauce as there’s already plenty of salt in there. Once done, grab your lamb rack, score the fat cap with a sharp knife, drizzle just a touch of olive oil and all sides and coat your lamb rack in the herb paste. Let this aside (either in the fridge, if you’re not ready to grill) or just on the counter if you’re almost good to go.

For your cooker, set your grill up for direct cooking…sort of. Build your fire and stabilise it at about 400-450F.  I put a handful of cherry wood chips on the fire just before the lamb went on. When finallhy ready to make the magic happen, carefully sear both sides of the lamb for about 4 minutes on each side with the lid of your cooker open. Once you’ve got a nice crust going, add the rack of lamb to a cast iron skillet , meat side up, close the dome and let it go for about 20-25 minutes or so or until the internal temperature of your lamb hits 135F (57C.) You’re not done yet. Once you’ve hit the target temperature, set the lamb aside in a dish and cover it with aluminium foil. Let it rest for a full ten minutes. Then, when it’s somewhat easier to handle, carefully cut the rack into individual cutlets. The cutlets will look quite rare which is what you want. When you’ve cut the rack up entirely, quickly go back to the grill and sear the cutlets on both sides for about a minute (per side) keeping your dome open.

Serve immediately!

A lovely, simple and new dish for us and the whole family enjoyed it thoroughly. Personally, I love the fact that our 3 year old digs lamb!

This slideshow requires JavaScript.

Overall Kalyna Rating: 10/10

PS – kindly notice where Kalyna gave herself a haircut – that fringe isn’t supposed to be there but Kalyna figured that she was going to give herself a new look on Saturday.

Rack of Lamb with Pine Nut & Roasted Grape Gremolata!

So there are definitely times when a recipe comes along and you just gotta try it out! Yesterday was one of those days. In fact it was a perfect day to do some fantastic, intricate and fairly technical bit of cooking. It was a rainy tropical day, the kids were exhausted after pre-Halloween partying and well I was restless and needed to create something special. The challenge? Rack of lamb with a pine nut and roasted grape gremolata.

What a recipe! Now, it’s not for the fainthearted and requires a bit of work but the result is more than worth it. So here’s what you’ll need to do.

Stage 1 – the Sauce:

  • 1 Tbsp extra virgin olive oil
  • 1 small red onion, finely chopped
  • 4 cloves of garlic, minced
  • 2 cups of red wine (I used a Jacob’s Creek Cabernet Sauvignon + 1 cup for me!)
  • 225 g of seedless red grapes
  • 2.5 cups of beef broth (I used all the broth I made from the t-bone steaks we had about 2 weeks ago….)
  • 2.5 cups of chicken broth
  • Kosher salt and fresh ground pepper to taste

Heat the oil in a saucepan over medium high heat and once hot, add the onions and the garlic. sauté them until soft (about 4 minutes) then add the wine and grapes. Simmer the mixture for 30 minutes (stirring occasionally) until the mixture has lost most of it’s liquid. Then add the two broths and increase the heat to get it all up to a boil and now let it go for about 40 minutes, or until you’ve got just about 2 cups worth left. Now, strain the liquid through a sieve and extract as much liquid as you can. Give it a good pressing and now season the sauce with a bit of salt and pepper. Go easy on the salt as the broth will already have plenty but give it a good whack of pepper. Cover the sauce and plonk it in the fridge.

Stage 2 – the Gremolata (which you can start at the same time as you do the sauce…it’ll save you some time but if you’re in a pinch you can make the sauce up to three days in advance!)

  • 1/4 cup apple cider vinegar
  • 1/4 cup white grape juice
  • 1/4 cup white sugar
  • 225 g of red seedless grapes
  • 1/2 cup toasted pine nuts
  • 1.5 tbsp italian parsley, chopped
  • 1 tsp finely grated lemon zest
  • 1.5 tbsp chopped fresh mint
  • 1 tsp extra virgin olive oil
  • 1 garlic clove, minced
  • Kosher salt and freshly ground black pepper

Over medium heat, take your apple cider vinegar, white grape juice and sugar and brink it to a boil in a small saucepan. Boil it until it reduces to about 1/4 cup. It’ll become a lovely sticky syrup. This should take you about 6-10 minutes in total. Pour the syrup into a medium sized bowl and let it cool. Now preheat your oven to 250F (121C) with the convection fan on. Line a rimmed baking sheet with aluminium foil and scatter the grapes on the sheet. Place into the oven and roast until they reduce to about half their original size. This should take you just under 2 hours. Let them cool on the sheet and set them aside. The intensity of flavour is incredible at this point. The grapes become sweeter and so much more flavourful. What a wonderful result!

Once cooled off, stir the grapes into the syrup then add your roasted pine nuts, lemon zest, mint, parsley, olive oil and garlic. Toss it all to blend nicely and not set it aside at room temperature for about an hour.

Stage 3 – The Lamb (finally!)

  • 500-600 g rack of lamb, thawed if frozen
  • Kosher salt
  • Freshly ground black pepper
  • Curry powder (for seasoning) and what an addition this was….I’ll do this again for any lamb rub!

Set up your grill for direct heat and stabilise your temperature at about 350-400F (dome temperature.) Make sure the flames have died down a wee bit so as not to burn your lamb when you put it on a well oiled grid. Now make sure you’ve got an internal thermometer inserted into your lamb rack and in about 20 minutes you’ll be done. Flip the rack ever five minutes onto a hot spot on your grid to get a crunchy crust going. Now shoot for an internal temperature of 135F for a perfect medium doneness. (I’ve been grilling a little more on the rare side recently and Heather really enjoyed the lamb at a medium last night!)

Let your lamb rest for about 8 minutes and you’ll see the temperature rise a bit further. No need to tent it with foil as that’ll just ruin that beautiful crusty bark you’ve managed to perfect. Slice the lamb between the ribs and drizzle the sauce you’ve prepped earlier. Add a good helping of the gremolata and then add a watermelon feta salad along with honey roasted sweet potatoes.

Honestly, this was the BEST lamb rack we’ve done in a long while! Worth every second of the 4-5 hours of preparation. Big smiles from the family tonight!!!!

This slideshow requires JavaScript.

Overall Heather Rating: 10/10


PS – Brett Queen/David Appleton/Paul Cooper & Val Zarda – TRY THIS RECIPE!

Cherry-smoked Lemon & Oregano Lamb

_MG_4215On Sunday night we decided to treat ourselves to a mouthwatering shoulder of lamb with a borrowed recipe from our pal Kevin (well sorta adapted from an old DH recipe!) It all started the night before with an overnight marinade. In order to get the maximum flavour possible, do something like this:

  • 1 Tbsp finely grated lemon rind
  • 2 Tsp dried chili flakes
  • 2 Tbs freshly chopped oregano
  • 1 Tbs coarse sea salt
  • 1/2 cup of quality olive oil

Combine all of the ingredients above and then throw all of that and the lamb into a large zip-top back and place it into the fridge. As a side note, if you’ve got a flattened shoulder that’s held together in a net (like we had), take the net off and marinate it like that. I should have done that this time but completely slipped my mind!

After an overnight stay in the fridge, it’s time to get your grill ready for a direct sear. We’ll then add the plate setter and go for an indirect, slower and lower cook. So, first step a raging fire and a really hot grill. Take your lamb out and take it out of the netting and tie it up with quality butcher’s twine (the kind that won’t melt on you like the net did…see photos! – I just never learn!)

Sear the lamb on all sides using a pair of tongs. Careful as the oil will cause some serious flaming! Once you’ve achieved a nice even browning of the exterior place your lamb shoulder onto a v-rack. Add 2 handfuls of cherry wood chips and let and add the plate setter. Let the smoke settle down a bit and then add your lamb. Your internal grill temperature should be a solid medium 400F.

All in all, the roast took just a bit over an hour. I shot for an internal temperature of 150F which will give you a perfect medium. The crust was obscenely good and the lamb was juicy as could be. We then prepared a simple topping for the lamb which included:

  • 1/2 of green olives with pimentos chopped finely
  • 2 Tbsp capers, rinsed and roughly cut
  • 1 cup of fresh flat leaf parsley, roughly chopped

Combine all of the above and spoon on top of your lamb as you serve it. Along with this meal, Heather made an amazing homemade hummus along with a Mediterranean style salad which included butter beans, feta, tomatoes, basil, sweet pea sprouts amongst other yummy things!

Another great meal from the Big Green Asian Egg! Thanks Kev-O for the recipe and I’ll have to share this version with you one of these fine days!

This slideshow requires JavaScript.

Overall Heather Rating: 9/10

Foordie’s Goodbye Leg ‘O Lamb



_MG_8805There are definitely a few things sadder in life than great friends leaving you, but nonetheless I write this post with a heavy heart but a very full tummy! After what seemed like an eternity of knowing each other, Heather, Kalyna and I had our dear friends Billi and Richard over for one last Sunday roast in Singapore.

Dear readers, you need to know that the Foord family is about as close as family to all of us (especially when your real family lives 10,000 miles away.) It was through the funniest times like watching Richard get attacked by a squid to the roughest times when they had me over at their place for routine and often lonely Sunday dinners. The Foords were always there for me. It was in fact Richard that was ultimately responsible for Heather and I meeting, a debt of gratitude that I am quite sure that I can never repay. Heather and I of course took care of the falling in love, moving in together, having a baby but you get my drift, Richard was the catalyst to a new life for us. Anyway, I digress from the mush!

Here’s wishing you both (and the two wonderful lads that grew from a few inches tall to “holy sh*t” height, weight and girth) nothing but health, laughter and fond memories of our time together in Singapore!

OK, now the lamb…sniff…sniff!

Prep a 2.5 kg leg of lamb (or mutton in our case) by getting the bone broken into three. Simply breaking the bone makes it easier to marinade and ultimately smoke on the Big Green Asian Egg! The night before I covered the leg in quality olive oil and the following herb mixture:

  • 150 ml of quality olive oil
  • 2 tbsp freshly ground black pepper
  • 1 tsp ground cumin
  • 1 tbsp each of dried thyme, rosemary and marjoram leaves
  • 3 tbsp chilli powder
  • 5 cloves of garlic, thinly sliced

Rub the leg with the oil and coat it evenly with the herb mixture. Cross hatch the top of your leg of lamb with a very sharp knife and place a few slivers of garlic into each of the squares that you make. Take a sharp paring knife and make some deep incisions across the top of the leg. Now wrap that lamb up in some cling film and pop it in the fridge.

On grilling day, set up your grill for indirect heat and stabilise the temperature at 225F. That’s the magic temperature for a low and slow roast. Add two handfuls of hickory chips and let the smoke start to billow. Now prep your lamb by putting in on a vertical rack, into a drip pan and fill the pan with beef broth. Make sure you insert your temperature probe, at least an inch away from any bone.

Now place the lamb onto the grid in it’s drip pan and rack, close the dome and let the internal temperature of the lamb slowly rise to 140F. This took about 2.5 hours at 225F. No need to sear the lamb, the crust formed by the oil and herbs was absolutely magic!

Once you’ve hit your ideal temperature, take the probe out, tent the lamb in foil and let it rest for about 10 minutes. With the lamb w e served roasted vegetables and an authentic mint sauce. Richard made some crazy Greek-style salad with about 7 kgs of anchovies. It was delicious after a few glasses of wine.

Now the true winner of the Sunday roast was once again, my darling bride Heather. She made an upside-down banana-rum-toffee cake that was un-bloody-believable! She can write her own blog entry for that one! It scored huge but the lamb also came in at a hearty 10/10!

Richard/Billi – see you on your island….now get off ours! Love you both!


This slideshow requires JavaScript.

Overall Heather Rating (for the lamb): 10/10

Overall Everyone Else Rating for the cake?…. I won’t post that!

“Killer” Cherry Smoked Leg ‘O Lamb

Hi all, a very happy Diwali to one and all! Yes, today we celebrate the festival of lights here in Singapore and that means that I have a holiday Tuesday to update the blog with this post.

This past Sunday we had two dear friends over for a lamb roast. Now we’ve done plenty of lamb roasts but none quite as tasty as this one. So, without a whole heap of photos, here’s what you’ll need to do to make quite possibly the tastiest boneless leg of lamb on your grill/smoker!

You’ll need to plan ahead for this recipe – by at least 12-24 hours if you can. The leg of lamb will require a marinade/paste for at least 12 hours to get what can only be described as an out of this world taste.

For the marinade you’ll need:

  • 4-5 solid “glugs” of quality olive oil
  • 2 Tbsp dried thyme
  • 2 Tbsp fresh rosemary (chopped) and save another 3 or 4 long sprigs for later
  • 2 Tbsp fresh parsley (chopped)
  • 2 Tbsp dried marjoram
  • 1 Tsp ground cumin
  • 4 garlic cloves (minced) then set aside another 3 cloves thinly sliced
  • Zest of one lemon
  • A squeeze of half a lemon
  • 1 Tbsp quality balsamic vinegar

Combine all of the above ingredients in a bowl and mix well – I did it by hand so that I was able to crush the fresh herbs and garlic, releasing all that yummy flavour! Now take your boneless leg of lamb and give it a quick rinse and pat it dry with some kitchen roll (paper towel!) Now take a really sharp knife and make a number of deep but small incisions. Stuff a sliver of garlic and some rosemary inside. Try and go as deep as you can without tearing the a massive hole into your lamb. Careful here and you’ll be just fine!

Once done, plonk the leg of lamb into a large zip top bag and pour the marinade (a thick pasty thing) into the bag. Now make sure you cover all of the leg. Massage the bag ensuring you get a good even cover. Now pop the bag onto a plate and into the fridge for the next 12 hours.

OK, fast forward and you’re ready to get your lamb on! First, get your lamb out of the fridge and get the temperature up to as close to room temp as you can. In the meantime prep your smoker/grill.  I used our trusty BGE and this is how I set her up.

  • Fire up the Egg to a target temperature of 300 degrees F (130C)
  • Plate setter in, legs up
  • Cherry wood chips (once the charcoal is lit and settled)
  • Drip pan under the rack
  • V-Rack for the lamb leg

Lightly oil your v-rack with some vegetable oil  and then remove your lamb from the bag and place your leg of lamb on it, fatty side up. Smush all the herbs and oil out of the bag and onto the leg. Close the lid on your smoker/grill and let the magic happen for the next few hours.

Using my trusty iGrill, I set the target internal temperature for 155 F and the ambient temperature at a stable 300 F. I didn’t bother timing it but the length was about 3.5 hours. Again, I used the internal temperature as my gauge and not time (a far better measure if you ask me but one that peeves my wife when she asks, “when are you going to be done?”

Once you hit the target temperature of 155F, take the lamb leg off the rack and wrap it in aluminium foil and a tea towel. Let that sit for at least 10 minutes to redistribute the juices.

At this point, we prepped the salad, potatoes and pita bread eagerly awaiting the carving of one of Mary’s little ones…The result? Absolute killer and the reason why I wanted to post the secret marinade for everyone to have a crack at. Don’t forget to use all the drippings from the lamb as a gravy! Don’t waste an ounce of this stuff….it’s pure gold!

Sorry, no detailed photos of this one, save for the one I took with my iPad. I wasn’t planning on an entry but the result was so good that I just had to.


Overall Heather Rating: 10/10

“Levi Had a Little Lamb…”

Over this past weekend I connected via Facebook with an old friend that moved from tropical Singapore to not so tropical Saskatchewan and so I wanted to dedicate this post to him and his crew….Levi, this ones for you. (Besides, I kept singing “Levi had a little lamb….” as I was cooking this wee beastie!)
OK, so simplicity reigns supreme with this recipe. Get yourself a 1.8 kg boneless leg of lamb from your local butcher. Ours was purchased at QB, which incidentally has become my new favorite place for meat.  You just can’t beat the prices there!
Anyway, bring your lamb up to room temperature and simply stab it repeatedly with a small but sharp little knife. In the incisions, insert a sliver of garlic and a 1″ sprig of fresh rosemary. Once done, get your extra virgin olive oil ready and smear the leg, coating it on all sides. Then, as a final touch season with fresh black pepper and some Kosher salt.
Prep your Big Green Egg like this:
  • Stabilize the temperature (for direct cooking) at 300 degrees F
  • Place the leg of lamb into a V-rack and into a roasting pan
  • Put the roasting pan, rack and lamb right onto the hot grates and let the magic begin.

A leg of lamb this size will take 2.5 hours or until the internal temperature hits 140 degrees F.  Once the thermometer “pings” – wrap the roast in aluminium foil and a tea towel and let it rest for a full ten minutes.

Carve and serve…

This slideshow requires JavaScript.

Overall Heather Rating: 8/10 

Slow Roasted Leg of Lamb & Alex’s Crème Brûlée

It’s Sunday night roast time at the Matla house and we’ve decided to go with a slow roasted rosemary and garlic leg of lamb.  Lamb is one of these dishes that need not be overly complicated.  In fact, the simpler the better.

I picked up a 1.7kg bone in leg of lamb from the lads up at The Butcher this morning, brought it home and prepped the joint with fresh rosemary from the garden, 5 cloves of garlic, a good helping of extra virgin olive oil, Kosher salt and a good grinding of freshly ground pepper.

Simply take a sharp knife and make about 20 incisions deep enough to house a slice of garlic and a 1/2″ spring of fresh rosemary. The incisions should go around the joint and should be evenly spaced to allow for the maximum flavour penetration when you grill.  Now drizzle some extra virgin olive oil and season with Kosher Salt and freshly ground pepper. I then placed the joint in a dish and wrapped it with cling film.  Popped it into the fridge until about 35 minutes before grilling time!

Set your grill up for direct heat at 300 degrees Fahrenheit however before you go on for the long haul, sear your joint on each side when the fire is nice and piping hot. This only takes a few minutes and then you can work your temperature down to 300 F and place your joint into a v-rack and a drip pan covered in alumunium  foil and then in the middle of the grate.  Let the magic happen (without peeking) for about 2 hours or until you reach an internal temperature of 140 degrees Fahrenheit.  Remove the joint and cover it with an aluminium foil tent for at least 10 minutes before you carve it up!

Along with the lamb, we served up some grilled vegetables, mint yoghurt and a triple herb infused flat bread. The grilled veggies included carrots, green pepper, yellow onions and whole garlic while the flat bread contained fresh thyme, rosemary and oregano from the front garden.  Yum!

Triple Herb Flatbread

  • 1½ tablespoons extra virgin olive oil
  • ½ cup warm water
  • 250g plain flour
  • ½ teaspoon salt
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh oregano
  • 2 tablespoons butter, melted
Combine your olive oil and water separately and set aside. Process flour, salt and rosemary, thyme and oregano in a food processor. Slowly pour the olive oil and water mixture into the flour until the mixture forms a soft dough. Transfer the dough to a floured work surface and knead until smooth. Once done, place the dough into a bowl covered with a dry cloth and set aside for about 30 minutes.

To finish the flatbread, divide the dough into 12 equal pieces and shape each one into a ball. Roll out each ball on a floured work surface until they’re very thin. Heat a small cast iron pan over a medium heat and dry fry the bread for 3 minutes on each side until golden. Transfer the bread to a roasting dish lined with foil, brush with melted butter and keep warm in the oven until needed.

To top tonight’s feast, our son Alex insisted on making his own crème brûlée following the Food Network’s very own Alton Brown’s recipe. He’s really shaping up to be quite the cook at 13 and hopefully by the time he’s 21, he’ll be a natural in any kitchen!  Cheers and bon apetite!

Overall Heather Rating: 9/10

This slideshow requires JavaScript.

Lamb Chops with Honey Lemon Glaze

Friday night dinner is always a favorite for us here at the Matla house!  This past Friday we decided that simple was the way to go so we popped down to the local grocer and picked up four small lamb chops.  Not the best cut (a little too much fat) but hey ho, they were cheap and ended up delicious given a recipe I found on the Fearless Kitchen Website – http://www.fearlesskitchen.com/big_green_egg_recipes/


4 lamb  chops Several sprigs fresh thyme, chopped
Sea salt
Fearless Greek Rub (Note: This will make more than you need. Save the rest for use on lamb, chicken, or turkey. It works great on all of them)
3 tablespoons kosher salt, 3 tablespoons coarsely ground black pepper, 1 tablespoon garlic powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme

Honey-Lemon Glaze
1/2 cup honey 1/4 cup lemon juice 1 Serrano chili, finely minced 3 garlic cloves, finely minced

Cooking instructions:
1. Combine the ingredients for the honey-lemon glaze in a bowl, and whisk thoroughly

2. Apply the Fearless Greek Rub to all sides of the chops. You can apply it up to two hours before
cooking, if desired. (Love this rub!)

3. Prepare your grill for cooking. Set up for direct cooking at lava temperature to sear the lamb.  Once done (and no more than 60 seconds per side) adjust the egg dome temperature of 400 degrees Fahrenheit and put the meat back in to set the glaze. Its a little more work but well worth it.  I also used the multi-tiered rack to achieve the sear but the above method works equally well.

4. Brush both sides of the chops with the glaze, close the lid, and allow to cook for 2-3 minutes. Apply another coat of glaze, flip the chops, and let cook for another 2 minutes. This should give you medium-rare chops. Adjust timing for your preference.

6. Remove the chops from the grill. Put on a platter, pour the remaining glaze over the chops, and sprinkle with the fresh thyme and sea salt.

We threw together a simple garden salad with homemade chef’s salad dressing (similar to a Thousand Island but better…) and a couple of baked potatoes.  Nothing simpler and nothing tastier! Enjoy! R&H

This slideshow requires JavaScript.