Makes 8 chops
Ingredients
Lamb cure mix
1/2 red onion
Coriander seeds and roots, small handful
2 cloves garlic
2cm ginger
1 long red chili
20g sea salt
Smoke mix
1 cup fine smoke chips
0.5 cup sencha green tea powder
0.25 cup raw rice
Spicy korean miso
100ggochujang (korean pepper paste)
20ml rice vinegar
10mlsake
15gcaster sugar
10gwhite miso paste
1egg yolk
Method
Lamb cure mix
Puree all until fine. Marinate lamb chops for 2 hours.
Smoke mix
Wipe the curing mix off of the lamb chop. Heat a wok or similar pan and add the wood chips. Once smoking add the rice, heat though then add the green tea. Place the lamb chops on a rack and place over the smoke, and cover well. Hot smoke for 2 minutes on each side
Remove and set aside to cool down – best left for at least a couple of hours to allow the harsh astringent smokiness to mellow. Chill until required – can be done a day or two ahead of your bbq.
Rub lightly with a little oil and season with some sea salt and freshly ground black pepper. Char-grill until pink inside.
Spicy korean miso
Whisk together all ingredients except for the egg yolk and cook gently over a very low heat for 10 min. Remove from the heat and whisk in the egg yolk. (Keeps well refrigerated for weeks on end).
Find out more about Scott Hallsworth at scotthallsworth.com.