Lamb Chops

Smoked Lamb Chops with Cointreau Peach BBQ Sauce

Smoked Lamb Chops With Cointreau Peach Bbq Sauce

Ingredients

Serves 4

• 4 double-cut lamb chops, approximately 5cm thick (about 340-400g)
• light olive oil, for brushing
• 1920ml water
• stovetop smoker or Weber kettle grill

For the brine

• 1920ml water, for boiling
• 2 tbsps apple cider vinegar
• 1/2 cups salt
• 1 cup brown sugar
• 3 bay leaves
• 1 tbsp whole black peppercorns
• 6 cloves fresh garlic, halved

For the cointreau peach barbecue sauce

• 30g unsalted butter
• 3/4 cup minced shallots
• 2 (450g) bags frozen peaches
• 2 tbsps fresh lemon juice
• 2 tbsps apple cider vinegar
• 1/3 cup light brown sugar
• 1 tbsp Worcestershire sauce
• 120ml chicken stock
• 80ml cointreau wine
• salt and freshly ground black pepper

Brine:

Method

1. In a nonreactive, stainless steel 8-litre saucepan, bring all the brine ingredients to a boil and stir until the sugar and salt are completely dissolved
2. Transfer to a 4-litre plastic or stainless steel container and refrigerate until completely cooled

Chops:

1. Once the brine has cooled completely, add the chops and allow to soak for at least six but no more than 12 hours
2. Remove the chops from the brine just before smoking
3. Smoke the lamb until the internal temperature reaches 60C, or about 1-2 hours
4. Keep the griddle temperature at approximately 95-120C or the lamb will overcook
5. After the desired internal temperature is reached, brush the chops lightly with oil and griddle over hot coals for 1 1/2 minutes; rotate a quarter turn clockwise and griddle for 1 minute more to create attractive grill marks
6. Flip the chop and repeat grilling method; the prettier side is the top
7. The chops should ultimately reach an internal temperature of 65-70C
8. Brush the griddled chops with melted butter and allow to rest for 2 minutes before serving
9. Place each chop on a serving plate and serve with peach bourbon barbecue sauce and mashed potatoes, stewed white beans or even steamed brown rice

Cointreau Peach Barbecue Sauce:

1. In a medium saucepan melt the butter over a medium-high heat
2. Add the shallots and sweat for several minutes until soft
3. Add the peaches, bring to a simmer and cook for 5 minutes
4. Add the lemon juice, cider vinegar, brown sugar, Worcestershire sauce and chicken stock
5. Simmer for 15-20 minutes until thick
6. Add the cointreau, return to a simmer, cook for 5 more minutes and remove from the heat
7. Adjust the seasoning and sweetness
8. Puree the mixture with an blender or in a food processor until smooth and thick