Pork being char flavoured on the smoker.

Lamb Joint and Chops With a Mint Wrap Smoked With Savory Herb wood pellets.

Preparation

The lamb was seasoned (rubbed) with rosemary and finely sliced garlic. Then we used a few sprigs of fresh mint tied with cooking string to the side and top of the joint.

We decided to use Savory Herb wood pellets because the Oak pellets were infused with Rosemary, Thyme and Oregano. So should go well with the lamb and create a fragrance as well as a smoked flavour.

Remember to keep your meat moist during cooking using the garlic olive oil.

The lamb joint full of flavour and very moist and tender. It really is exciting to try this recipe and taste lamb, that you just cannot buy.

But be warned smoking on the barbecue is addictive.

Melt in the mouth lamb chops.

Stage 1 Smoking

Using the indirect method on your hooded barbecue. When the charcoal is covered in white ash, ready for cooking, add the wood pellets in a pot or silver foil case.

Once the barbecue starts smoking add the joint to the to the grill and close the lid. The next 30 minutes is when the food is smoke sealed so try and avoid opening the lid.

After 1 hour remove the lamb chops and wrap in foil with fresh mint sprigs. Add a little garlic olive oil to keep moist and return to the smoker.

Smoke for 2 TO 3 hours checking every 30 minutes to reposition the joint on the grill to ensure even cooking. 

Stage 2 Char Flavouring

Place the lamb joint directly over the coals using tongs and a spatula to char for that barbecued look. A slight charring will add even more texture. Don't overcook we just want the Lamb to look good.

Lightly char both sides and repeat for the lamb chops.

Stage 3 Slow BBQ

Remove the lamb and place on a double layer of foil  and wrap, Slow cook indirectly for another 2 hours. Place the lamb chops in the cooler part of the BBQ away from the coals.

Serve as you wish with rice or with boiled new potatoes, Broccoli and peas.

Garlic olive oil.

The lamb prepared and ready for the Barbecue.

The Garlic olive oil is easy to make: 50% olive oil and 50% butter with 2 crushed cloves of garlic.

Melt the butter in a microwave, add the olive oil and crushed garlic, leave for one hour.

Add a little Rosemary if you wish.

 Wood Pellets

Smoke Strength:  Strong

Suitable for: All meats and poultry.

Origin: Northern Hemisphere.

Type: Deciduous and evergreen trees, produces acorns. Pellets infused with Italian herbs.

Taste: Slight Fragrance of herbs excellent with lamb.

Effect on Food Colour: Light  golden colour.

Shopping List.

1 Role of of Lamb

Lamb Chops

1 Hand full of Sprigs of Fresh Mint Washed.

1/3 Cup of Savory Oak Wood Pellets.

Fresh Garlic

Olive Oil

Rosemary

Silver Foil.

The lamb chops were lightly char grilled and put to the side of the grill so they don't over cook.