What do you need?
- 1 kilo of lamb rack
- 1 small onion
- 4 garlic cloves
- 125 millilitres ketjap marinade (Conimex)
- 124 millilitres sweet soy sauce
- 3 tablespoons sweet chilli sauce
- 3 tbsp curry sauce
Cooking on The Bastard is addictive. You keep playing and when you have mastered the basics, you keep experimenting. This is how Jos came up with the following recipe. We have tried several variations but this one is his and our favourite. In other words, Taste Jos(h)'s Signature!
Cut the rack of lamb into individual chops. Chop the onion and crush the garlic. Mix the soy sauce marinade with the sweet soy sauce in a bowl. Stir in the sweet chilli sauce and the curry sauce. Then add the onion and garlic. Mix well. Finally, add the lamb chops and leave them in the marinade for at least one hour. Stir occasionally.
When the lamb chops can come out of the marinade, it is Bastard Time! Make sure that The Bastard a temperature of 180 °C has been reached indirectly. Cook the chops on the indirect plate in about 10 minutes, depending on the thickness of the chops. After this, remove the indirect plate and bake the chops over the coals, so that they become brown and crispy.
Extra tip from the legend: Eat the lamb chops with roast potatoes.
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