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Smoked Australian Lamb Chops In Cognac & Herbs De Provence!

Discussion in 'Lamb' started by leah elisheva, Oct 25, 2013.

  1. Good Friday Evening To All!

    While I already smoked some simple bluefish for lunch, a bit of "lamb chop delight" seemed like a perfectly proper "Friday Late Afternoon Agenda." Certainly not my "main meal" of the day, but a fabulous evening snack, it surely was!

    As a fan of the WHOLE lamb and/or goat roasted on a spit, (eyes, head, and so it goes) this is just a simple homage to today.

    BUT, it was the best lamb in ages, and I think the simple smoking, the simple marinade, and the subtle and still flavorful black truffle sea salt really made it such a fabulous experience!

    Happy Weekend to All! Cheers! - Leah

    I threw the Australian chops into a bag with Cognac, grapeseed oil, Herbs de Provence, and chopped raw elephant garlic.

    I smoked those on my tiny mini "thing" for 10 minutes.

    Spinach, more raw elephant garlic (or enough to keep neighbors AND vampires away - or at minimum create enough flatulence to fend off an army) and olive oil and a bit of black truffle sea salt; added to this ever so simple and yet fabulous little meal!

    Again, as mentioned in other threads, I am "thorough."

    OK Great Smokers, happy weekend to you!

    I realize that this is a "joke," in ways, compared to your incredible and very intricate and really amazingly professional "art" in the way of lamb; although it is nonetheless my actual dinner today, and so I figured it's worthy of sharing.

    Make today delicious and make tomorrow even better! Cheers! - Leah
  2. Hey don't take a back seat on your dinner. That is what most of us post. Some is good. Some fido gets. I think it looks GREAT!

    Happy smoken and keep the Qviews coming.

  3. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    That looks really great Leah. I had pizza for dinner.. [​IMG]....Thanks for sharing!
  4. Thanks David! And Humdinger!

    It's amazing how the simplest things in life can really hit the spot and in turn serve up as something pretty wonderful!

    Here's to delicious dinners, and to this wonderful weekend, for all! Cheers! - Leah
  5. moikel

    moikel Master of the Pit OTBS Member

    Grew up on lamb like a lot of my generation. It was cheap back n the day especially if you had hundreds of them if not thousands on your doorstep.
    Lamb tastes different in. Europe, interesting that we are shipping to you!
    Looks like a great meal.
  6. Thanks Moikel! And happy Saturday to you!!!!

    Growing up on lamb sounds pretty great! Here's to that!

    This was so amazingly soft, (perhaps from the Cognac or perhaps from the smoking) and just terrific! Cheers to today!!!! - Leah
  7. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Another great meal Leah,  I see you use a GrillGrate. I have a couple also using the ribbed side for grill marks on vegies and the flat side for searing steaks and burgers, love it.

  8. Thanks so much Tom! And viva the GRILL GRATE indeed! I love it too! Cheers to your weekend!!!!! - Leah
  9. webowabo

    webowabo Master of the Pit


    Will you marry me?

  10. Funny Ol'Mikey!!!! So very sweet!!!! Cheers to you too!! - Leah
  11. dls1

    dls1 Smoking Fanatic

    Leah - The chops and marinade look perfect, and would make a great meal any time of the day. And nothing beats simple. All too often we over complicate things only to end up with a mediocre (or worse) end result.

    I admire and like your style.

  12. Thank you very much Dls1! Yes so often, "Less is more! Or so I believe.

    Here's wishing you a fabulous weekend! Cheers right back! - Leah
  13. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster OTBS Member

    Awesome looking chops, Leah!!!

    Did you finally deplete your part of the Atlantic Ocean??[​IMG]

  14. dls1

    dls1 Smoking Fanatic

    Yes Mike, Australia ships lamb to the U.S., a whole lot of it. New Zealand does as well. Combined the two countries account for a little over 50% of the lamb consumed in the U.S., with Australia having about 65% of the total imported, and, if I recall correctly, Australian lamb exports to the U.S. represents around 25% of your countries total production. Very little, if any, lamb from elsewhere is exported to the U.S.

    The reason behind this goes back to the basic economic law of supply and demand. The annual per capita consumption of lamb in the U.S. is one of the lowest in the world at 0.08 lb. (Australia is over 30 lb. and New Zealand is nearly 70 lb.). So, with the meager consumption of lamb in the U.S., not many see domestic lamb production as a business they want to be in. Lamb production in the U.S. is essentially a niche cottage industry. With a couple exceptions, most U.S. lamb producers are small family operations that raise and slaughter 100-200 head annually and they can't keep up with the minor domestic demand. Those in the U.S. seeking lamb looked elsewhere and importation from Australia and New Zealand came into play.
  15. Here in East Texas you don't see much lamb, a little and some at Sam's. I do like lamb, ate quite a bit of it while I was in Azerbaijan & Turkmenistan . I will grill chops occasionally but I am the only one who really cares for it.  That recipe looks great.

  16. Thank you Bear!! Try as I might, the ocean still calls...and so you'll just have to check in tomorrow, and see what influences my lunch! Meanwhile, lamb was a nice diversion from sea, indeed!

    And DLS1, that was a very astute, articulate, and informative bit about lamb exportation to the states. I am impressed!

    And thank you Gary as well! You probably have access in Texas to all the lean red game meats that I adore (ostrich, kangaroo, wild boar, elk etc.) or so I always imagine various Texan companies selling in droves?

    In any event, here is a huge CHEERS to all, and with delicious wishes for today!!!

    - Funny, as a nonsmoker, (who's only vice in that department is wine), I'm certainly loving to "smoke" now, and a great deal!!!
  17. Oh, and forgive my manners, as I MEANT to also say Gary, that your reference to "where" you ate much lamb, prompts me to believe that you were on military assignment?

    If so, then thank you for serving.

    If not, then kindly just ignore my crazy blather. (Mad-cow, or "mad-mackerel" as the case may be, can make some of us appear as just a little bit nutty right)? Cheers and thank you! - Leah
  18. Looks great, Leah, but I.can't SAY half them ingreedimunts, let alone shop for them.:Looks-Great:
  19. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    As usual Leah, the plate looked absolutely marvelous!


    Nicely done and great job on the Q-View!

  20. No worries, SmokeltlfUGotIt! So long as you can bite in and adore the food, all is spectacular! Cheers to today and to your wonderful weekend therefore too!

    And thank you tons PGSmoker64! Here's to such very happy meals, and for all!!! Cheers