Australia meets Japan, meets Idaho

G'Day Bruces'

Just a quick post for the current throwdown "With A bone"

Naturally, I'm using Australian Lamb...

I bought a whole side of Lamb and had all the loin chops marinated in EVOO, Garlic, Greek Oregano and fresh Rosemary from the garden.. +S&P



On the cool end of the COS with Lump at 225. Added some hickory through the smoke.


Here just turning the first one.. the slow cook and the hickory imparting some really nice colour...


Looking super... I had foiled potatoes on the hotter side of the COS


When I checked the Lamb, it was a bit more advanced than I had hoped for. The potatoes were not ready, so I pulled the lamb and foiled until all was ready, and at the last moment, reverse seared all the lamb chops in the firebox / grill of the COS...


Here they are after resting


With the potatoes, I fried up the very last of my home smoked bacon lardons, finely sliced spring onions and added sour cream to make what we call here "Idaho" potatoes. I'm not sure if you call them that in the states, but it is what we call them here.

For the Japanese part, I cooked some UDON noodles and chilled.
I blanched some green beans and set on ice. Finely grated lettuce, carrot, bell pepper, cucumber and a few other veges were added, and seasoned with Mirin, Kechap Manis, Sesame Oil, Fish Sauce and a few other things...

Heres, the dish plated with another cut chop on top to show the rareness.



Here's the closeup...



The tucker was awesome... not a scrap left...

Thanks for looking!

Cheers!

Bill

Heh Heh... well, I do know that we always spin basket balls backwards here, but the bird is pretty much the bird world over :heh::heh:

Unfortunately though, Fathers day in Australia is not until Septemberish. I don't know who decided these things here, but I wish they'd get with the programme.

Dammit... Your RIGHT:doh:

I could have told the kids it was my BRETHREN Fathers Day.

I could have 2 FATHERS DAYS!!!!:becky::becky::becky:

PDXsmoker said:

Looks absolutely fabulous!:-D
I am a big fan of lamb, and am lucky to be able to get farm fresh lamb raised just down the road...
I buy 2-3 whole lambs per year and usually when we get one, we eat chops for several days straight...
Just a minor technicality, in your post you said they were loin chops, but the pictures show rib chops...
The loin chops are the ones like mini T-bones...

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Good point! RIB Chops... There were a few loin chops in there I think, as I had them all in one bag... Not sure if they came up in any photo's.

Bill

Jay Bird said:

Haven't smoked any lamb yet. You have really hit my salivary gland button. Smoked chops are on the menu real soon.

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Good to hear... That's what it's all about! Promoting LAMB!

Cheers!

Bill