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It’s a technique used by generations of Australians living and cooking in the bush: grilling meats on a shovel over an open campfire. The lamb chops sizzle on the (clean) metal blade, perfumed by fragrant swirls of wood smoke. Seasonings are kept to a minimum—salt and pepper. Could lamb get any better than this?
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0:00
Necessity, they say, is the mother of invention
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For generations, Australians living in the bush have used a method for grilling meats
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That's as original as it is effective. I give you a down-under classic lamb chops grilled on a shovel
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Can you dig it? First the lamb. I have beautiful loin lamb chops
0:21
Each is about two inches thick. The loin chop features a piece of both the lamb loin and the tenderloin
0:29
brush the lamb chops with extra virgin olive oil. Australians make some absolutely terrific olive oils, by the way
0:45
Next, season with coarse salt, kosher sea. Why coarse salt? You want those salt crystals to stay intact during the cooking
0:58
Next, freshly ground black pepper. Next finely chopped garlic although if the truth be told in the bush they would probably just use salt and pepper And finally small sprigs of fresh rosemary
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Hit the lamb chops with a little bit more extra virgin olive oil
1:30
patting the ingredients into the meat and turn the chops over. Season the chops in exactly the same way on the other side
1:45
And drizzle with a little more extra virgin olive oil
2:01
Be generous with it. It will keep the lamp chops moist during the grilling. and pat the ingredients into the meat with your fingers
2:09
As always, whenever working with meat outdoors, work over ice. Now the shovel
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You want to use a flat shovel unpainted brand new and clean it with lots of soapy water You may even want to sterilize it with a blow torch Arrange the lamb chops on the blade of the shovel
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I know this looks crazy, but wait until you see and taste the results
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When I said lamb grilled on a shovel, I really meant it
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Just lower the shovel right. shovel right on the embers. Cooking time, about four to six minutes per side. You can see they start
2:54
to bubble almost instantly. And see, you can control the heat down on the embers. It's a little
3:00
hotter, get a little more sizzle. Back off on the log, it's a little cooler, you get a little more
3:05
wood smoke. Once the lamb is browned on the bottom, turn it over
3:20
and cook the other side the same way. Okay and to check the chop the chop test Press the lamb chops with your finger if they gently yielding
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They're medium rare, the way I like them. Remember, the lamb will continue to cook on the shovel
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And check it out
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Your lamb on a shovel. Let's see how we did
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Beautiful pink inside. Of course, lamb and garlic and rosemary are a no-brainer
4:20
But the way the smoke comes over the edge of the shovel and smokes the lamb
4:24
it tastes utterly different than if you cook on a grill. Lamb on a shovel, because sometimes you need to think and grill out of the box
Cooking & Recipes
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Meat & Seafood