Makes 8 chops


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


15gcaster sugar

10gwhite miso paste

1egg yolk


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).

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