Ingredients
The Fire
6 cups Lump Charcoal
1 piece Applewood Quarter log
1 bunch Rosemary
The Lamb
6 pieces Lamb Chops (frenched)
1 pinch Finishing salt (like French Sea Salt)
Method
Sources
📖
RecipeNLG
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RecipeNLG
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Cloche + smoker — dramatic cocktail and dessert smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
Cold-smoked peppercorns — adds smoke dimension to any dish
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Cloche + smoker — dramatic cocktail and dessert smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
Cold-smoked peppercorns — adds smoke dimension to any dish
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Soak rosemary in water (minimum of 30 minutes). Ignite the charcoal using a chimney. When ready, place the coals under the grate in the BBQ with the vents open. Place Applewood on top of the coals. Once the applewood has ignited and burned down to about half size, rotate the grill. Remove rosemary from the water and place on the coals. Once the rosemary starts to smoke, place lamb onto the grill (indirect heat). Before flipping, rotate the grill, ensuring that the hot part is no longer directly over the coals. Flip once until cooked to desired doneness (not past medium rare). Finish lamb chops with a small pinch of salt. Serve on a bed of Rosemary.