Dinner....

Nice! Nobody could argue that you Aussies don't know how to grill,, i'm guessing you use charcoal?
 
'bout a minute and a half each side of the steak for mine thanks Andy!

Regards,
Dicko.
 
Have company in so I'm making them this 10lb Berkshire bone in center cut rib roast. Just went on the smoker for a two hour cold smoke (post oak), then finish off in a 400 oven for about an hour/hour and a half. Going to serve it with mushroom risotto and Parmesan crusted asparagus.

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Done to 150 degrees and brushed with some Creole mustard.

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I love lamb. We eat it all the time here. I marinate the chops in a mixture of olive oil, minced garlic, kosher salt, black pepper, chopped rosemary and mint. Let it soak for at least a day, then sear them in a cast iron skillet.
 
BFS said:
I love lamb. We eat it all the time here. I marinate the chops in a mixture of olive oil, minced garlic, kosher salt, black pepper, chopped rosemary and mint. Let it soak for at least a day, then sear them in a cast iron skillet.
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....nice sounds like the Greek marinade I used here as well. This one today will be done with garlic and mixed herbs (whatever I grab off the rack).
 
Andy the Aussie said:
....nice sounds like the Greek marinade I used here as well. This one today will be done with garlic and mixed herbs (whatever I grab off the rack).
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Andy, what other herbs do use on your lamb?

The Berkshire pork I made yesterday turned out perfect. Just the right amount of smoke.
 
Rosemary, Oregano, parsley, and literally a throw from a jar of "Mixed Herbs" (I will check the contents and report back) salt and a little pepper. Came out nice and enjoyed it but I did slightly over cook the lamb.





 
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Wok-seared potatoes? Interesting technique. How long does it take to get them cooked through?

We have a thick stainless grill basket that is used directly on the grill, for veg and potatoes.
 
Yep, once diced I parboil them for about 2 minutes then they take well less than 10 mins in the wok to cook through and crisp up. Rosemary, celery salt, a little oregano and olive oil. I was also spooning some of the pooled fat/juices from the cooking lamb in with them as they went.
 
Haven't before seen the idea of celery salt on potatoes, will have to try. Have you ever used smoked paprika on yours? Really good on roasted potatoes.
 
Andy is right about parboiling the potatoes. Makes sautéing much faster and excellent use of the rendered lamb fat for seasoning. And smoked paprika is awesome on potatoes.

I usually use duck fat to coat root veggies before I roast them. Rendered fat also makes a flavorful spread over thin sliced baguette bread before you toast it. Spread the fat on the bread, sprinkle a little salt, pepper, garlic powder and Parmesan on it, then toast in a 400 degree oven for five minutes. My favorite is melted foie gras fat. What a flavor.
 
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