Grilled Lamb Chops and Vegetables Enclosed in Savoury Dough
Elevate Your Grilling Game: Grilled Lamb Chops and Vegetables in Savoury Dough
Transform your barbecue with this standout dish: Grilled Lamb Chops and Vegetables Enclosed in Savoury Dough. This recipe turns a standard grill session into a gourmet experience, blending juicy lamb chops with grilled vegetables, all wrapped in a crispy, golden dough. I love using the Kamado Joe Konnected Joe for a truly exceptional grilling experience. This brilliant piece of kit offers precise temperature control and even heat distribution, making it effortless to get your lamb chops seared to perfection and your vegetables roasted to a delightful caramelisation. It’s a versatile grill that elevates your barbecue game, delivering consistent results and taking your cooking to the next level.
Season and Grill the Lamb
Start with tender lamb chops. Season them with garlic granules, salt, and pepper. Drizzle with olive oil for extra richness.
Grill the lamb until it develops a smoky char that enhances its natural flavours.
Prepare and Grill the Vegetables
Grill a colourful mix of vegetables: aubergine, courgettes, bell peppers, cherry tomatoes, and shallots. Cook them until they caramelise, bringing out their natural sweetness and creating a delightful mix of textures and tastes.
Assemble and Bake
Combine the grilled lamb and vegetables in a large cast-iron skillet.
Cover with homemade dough made from bread flour, yeast, and water. Roll out the dough to fit the skillet and encase the ingredients.
Cook to Perfection
Bake the skillet on the grill.
The dough will turn into a rustic, golden-brown crust while the ingredients cook in their own flavourful steam. This process locks in savoury juices and melds the flavours into a delicious, cohesive dish
Final Touch
Garnish with fresh chopped coriander.
The result is a visually stunning dish perfect for special occasions or a memorable weekend meal. Enjoy a crispy, aromatic crust with tender lamb and richly charred vegetables—a true testament to the art of grilling.
For a step-by-step guide, check out the video on my Instagram!
You might also like our Lime and Turmeric Spatchcock Chicken with Baba Ganoush or our Grilled Chipotle Chicken with Mango Salsa. Give them a try and elevate your meal!
Transform your grilling experience with this exquisite recipe for Grilled Lamb Chops and Vegetables Enclosed in Savoury Dough. This dish elevates the classic barbecue with a creative twist, combining succulent lamb chops with a vibrant selection of grilled vegetables, all sealed inside a golden dough crust. Check out the video on my Instagram for a step-by-step guide!
- 8 lamb chops
- 1 aubergine (halved lengthwise)
- 2 courgettes (cut into widthwise and lengthwise pieces)
- 2 bell peppers (quartered and deseeded)
- 3 cherry tomato brunches
- 6 small shallots
- 1/2 tsp garlic granules
- Salt and pepper (to taste)
- Olive oil spray
- 210 ml lukewarm water
- 3/4 tsp sugar
- 3/4 tbsp yeast
- 375 g bread flour
- 3/4 tsp salt
- Chopped coriander
Mix the water, sugar, and yeast, and let it sit for 10 minutes. Combine the flour and salt, then add the yeast mixture. Stir with a spoon, then knead with your hands until the dough is smooth and elastic. Cover and let rise in a warm place for 1 hour.
Set your grill to 260°C.
Season the lamb chops with salt, pepper, and garlic granules, then drizzle with a bit of olive oil.
Adjust seasoning based on personal preference. Feel free to add herbs or spices to the vegetables or lamb for extra flavour.Season the vegetables with salt, pepper, and olive oil.
Grill the lamb chops until nicely seared, then set aside. Grill the vegetables until golden.
Maintain a consistent grill temperature to ensure even cooking.Transfer the vegetables to a greased large cast-iron skillet. Squeeze the shallots, peel the skin from the peppers, and arrange the lamb chops on top.
Roll out the dough to a size slightly larger than the skillet. Cover the skillet with the dough, then reduce the grill temperature to 220°C.
Place the skillet back on the grill and cover with the lid. Bake until the dough is golden and cooked through, about 30 minutes.
The dough should be golden brown and sound hollow when tapped. If it’s not fully cooked after 30 minutes, continue baking until done.Once done, score the dough with a knife, open it, garnish with chopped coriander, and enjoy!
Servings: 4 ServingCalories:1076.04kcalTotal Fat:54.91gSaturated Fat: 23.06gTrans Fat: 0gCholesterol:140.6mgSodium:1659.66mgPotassium:1522.57mgTotal Carbohydrate:98.37gDietary Fiber: 13.29gSugars: 15.93gProtein:48.54gVitamin A: 110.51IUVitamin C: 104.12mgCalcium: 136.62mgIron: 9.74mgVitamin D: 0IUVitamin E: 2.46IUVitamin K: 17.87mcgThiamin: 1.39mgRiboflavin: 1.19mgNiacin: 22.48mgVitamin B6: 0.99mgFolate: 219.6mcgVitamin B12: 3.87mcgPhosphorus: 537.11mgMagnesium: 138.5mmolZinc: 6.93mcg
•Dough Rising: Ensure the dough rises in a warm, draft-free place for optimal texture. If your kitchen is cool, you can place the dough in an oven with just the light on to create a warm environment.
•Grill Temperature: Maintain a consistent grill temperature to ensure even cooking.
•Check Dough: The dough should be golden brown and sound hollow when tapped. If it’s not fully cooked after 30 minutes, continue baking until done.
• Seasoning: Adjust seasoning based on personal preference. Feel free to add herbs or spices to the vegetables or lamb for extra flavour.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
