GRILLED LAMB CHOPS ON THE KETTLE BBQ

[Music] hey guys nathan here from beauview bbq today we're going to grill up some lamb chops i'm going to do it nice and easy today so we're going to use some spg and also some mongolian mint if you haven't tried it you need to get your hands on these it's got some lamb chops they're already quite oily as lamb is so i'm going to start with the mongolian mint give it a good dusting on both sides give it a pat make it all stick this smells so good now they're just going to let them sit for about 15-20 minutes to allow some of the salts to dry out some of the moisture and make it stick onto the meat okay now we've got the meat sitting inside rubbed down just waiting to get ready for the barbecue nice easy dipping sauce let alone just drizzle over the top so some greek yogurt [Music] spg this is quite a fine uh granulated spg to give a little bit of shape because obviously the slightly rig that's heavier goes to the top so and i'm going to throw some mint in there i don't want the stems just want the leaves now with mint scrunch it up get a little clay ball [Music] i want this to be semi-course cut so i'm straight into the into the yogurt that's our sauce a bit more spg now that'll just add a nice fresh freshness to the meat when we're going to enjoy it we're done we're just going to get these on the bbq now okay so we've got the kettle going today we've got some gizzy uh hardwood charcoal in there it's been fired up now for about 25 30 minutes and i've got one chunk of hickory on the top just to add a bit of flavor through to the lamb itself so um we're sitting on around about the 200 degrees celsius 400 degree fahrenheit i'm going to put it off outer from the flame itself so the fire's in the center i'm going to put it on the outside just for about 20 minutes to get a little bit of that smoke in it and then i'm going to char it up okay we've been going for about 20 minutes the um starting to colour up i'm going to take the natural chunk out now and now i'm going to throw them straight over the flame so we're over the flame we're only going for a few enough for too long we just want to caramelize up all the fats and everything that's on the meat you're always going to get fire flare-ups just due to the amount of fat going straight on the plane [Music] one of the biggest things with lamb is you don't want to overcook them [Music] that's pretty much it now we're going to get them off and get that sauce straight on it and dive right in okay so we've just taken off the barbecue just need to rest for only a couple of minutes um they should be you still want lamb to be pink on the inside with this sauce i'm just going to drizzle it all over not much of a drizzle more of a dollop all over right now i'm going to dig in [Music] still nice and pink on the inside um nice and tender [Music] absolutely delicious now this is my lunch i'm going to enjoy the cameraman starting to celebrate we're going to get into it thanks you

Channel: BeauView BBQ

Views: 417

Rating: 5 out of 5

Keywords:

Id: kze0EThIrwA

Length: 6min 26sec (386 seconds)

Published: Thu Aug 20 2020