Bob Hart’s Lamb on a Shovel



Method: Over a compact wood or charcoal fire – I use lump charcoal in a round container made from an old truck wheel – position a clean, long-handled shovel.

And yes, I’m serious.

It will soon respond to some serious heat, and you can prepare the cooking conditions with a generous splash of EV olive oil in the shovel and a couple of cloves of peeled garlic which you remove once they have flavoured the oil, and before they can burn and become bitter.

Prepare the lamb – I like any chops with a bit of fat still in place, but my favourites are really good chump chops.  Prep them with sea salt, black pepper, chopped rosemary needles and, if you enjoy a bit of heat, a pinch of chilli flakes (optional).

Add a touch of smoke to the exercise with a chunk of two of red-gum if you like and, when the shovel is blistering hot, toss in the chops.

Cook them to your liking but be aware they will cook swiftly and, while it is desirable to have a few crisp and golden highlights, to not overcook them.

Simply lift them off the shovel and eat when and how you like them. A clump of fresh salad works well, for example.

And if you have a cold beer handy, it will not embarrass them, either.