Preparation: 20' Cooking time: 30 '  Total: 50'

Ingredients

Servings: 4

For the ribs

• 6-8 thick cut lamb chops
• smoking chips, soaked in water
• 50 ml. Olive oil
• 1 tbsp oregano
• Salt Pepper

For the pesto

• 1 small bunch of mint
• lemon juice, from 1/2 lemon
• 40 gr. almond flakes
• 1 clove of garlic, crushed
• Salt, Pepper

 

Cobb Kit:

• Griddle+

Method

1. Prepare and light the Cobb Cooker with 1 CobbleStone [see fuel]. Place the Griddle and Dome Cover onn the Cobb Cooker and let it heat for at least 5 minutes.

 

2. Mix the ribs with the olive oil, salt, pepper and oregano in a bowl. Leave for 30 minutes outside the refrigerator to marinate.

 

3. To make the pesto, chop the mint, garlic and almonds together, squeeze the lemon and season with salt and pepper.

 

4. Remove the dome cover and grate and place the smoking chips on the stone or briquettes. Place the soaked wood chips directly onto the CobbleStone/charcoal. 
   
   
   (Cobb Premier Gas: COBB Premier Gas: wrap wood chips in a foil package with holes in the side facing up, place this on the gas jet to achieve the same effect).
   
   
   
5. Place the griddle back on and place on the chops, fat side down and close the Dome Cover.

 

TIP: We use a kebab stick to skewer all the ribs together, so they don't fall when we crisping up the fat.

 

6. Let them smoke like this for 15 minutes. Then we remove the cover of the dome and the skewer (if you have done so) and put them in the pan a short distance apart.

 

7. With the Dome Cover off now, grill them on each side for 2 minutes each for medium rare. Serve with the mint pesto. 

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Fuel:

Cobb Compact - 1 Cobble Stone | Cobb Premier - 1
CobbleStone or 10 charcoal briquettes| Cobb Supreme - 1 CobbleStone or 10 Charcoal Briquettes | Cobb Premier Gas - Moderate temperature.