Steven Raichlen's Barbecue! Bible


Australian Lamb on a Shovel

Recipe from Steven Raichlen's Planet Barbecue


  • Yield: Serves 4
  • Equipment: Logs, wood chips, or wood chunks (for a more pronounced smoke flavor, soak the wood chips or chunks in water to cover for 30 minutes, then drain them)
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  • 1-1/2 pounds thick-cut rib or loin lamb chops (1 to 1-1/2 inches thick)
  • 1 to 2 tablespoons extra-virgin olive oil, plus olive oil for serving (optional)
  • Coarse salt (kosher or sea) and cracked black pepper
  • 3 cloves garlic, finely chopped (optional)
  • 1 to 2 finely chopped fresh rosemary (optional)
  • Lemon wedges (optional), for serving

Step 1: Lightly brush the lamb chops on both sides with olive oil. Season them very generously on both sides with salt and pepper and the garlic and rosemary, if desired.

Step 2: Set up the grill for direct grilling and preheat it to high. If you are using a charcoal grill and want to use logs, place them on the coals.

Step 3: When ready to cook, if you are using a charcoal grill and wood chips or chunks, toss them on the coals. If you are using a gas grill, add the wood chips or chunks to the smoker box or place them in a smoker pouch under the grate. Brush and oil the grill grate. Arrange the lamb chops on the hot grate and grill them until done to taste, 4 to 6 minutes per side for medium-rare. Use the poke test to check for doneness.

Step 4: Transfer the grilled chops to a platter or plates. If desired, drizzle a little more olive oil over the chops and serve them with lemon wedges.

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Planet Barbecue!

The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, […]

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