Heat your Tiger Fire Kamado BBQ directly to 220 degrees Celsius.
Remove the lamb from the refrigerator and clean up the silver skin.
Remove the roots of the leek.
Crush the pistachio nuts in a blender and add the cheese, thyme, parsley, a pinch of salt, a pinch of black pepper and breadcrumb except the oil. Mix that up. Then mix in just enough oil so that the mixture becomes a dry paste.
Sear the rack of lamb directly above the charcoal so that it has a crust. Don’t let it cook too far, just a few minutes each side. When done, remove the lamb and add the pistachio mixture on the meat side to form a layer that covers the meat side of the lamb. Also place the sweet potatoes on the grill.
Then add in the indirect cooking system in the kamado and stabilize the temperature to 160 degrees. Next, throw a piece of your favorite smoke wood into the hot charcoal and smoke the lamb until an internal temperature of 56 degrees Celsius. When reached, let it rest under some tin foil.
Don’t forget to turn the potatoes to get an even cook. When they are roasted and the inside is soft, remove them from the BBQ. Cut in half and remove the skin. Mix the sweet potatoes with the nutmeg, cream, butter, salt and pepper to a nice paste.
Remove the indirect cooking system and throw the leek directly into the charcoal. Using this cavemen style technique, it will take no more then 10 minutes to cook the leek. Keep turning it until blackened and soft. Take the leek from the BBQ and remove the black sides. Cut the leek in small servable pieces.
We serve the slices of lamb on a base of the sweet potato paste and place the pieces of leek randomly around the lamb.
To make your dish look even better, add some boiled brussel sprout leaves and baked mushrooms for some extra color and texture.
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