Marion Grasby
Marion has a simple food philosophy that focuses on fresh flavours and tastes that satisfy. Her deep love of food and cooking has made her an intrepid eater who loves Thai street food as much as a fine dining degustation.
 
Marion is a food writer based in South Australia’s McLaren Vale wine region. She’s been cooking with the Cobb for more than seven years and is still amazed at how versatile it is, whether on the beach or the dining room table.

  
You can turn a rack of lamb into something really special by using your Cobb as a hot smoker. The secret to successful smoking involves choosing the right woodchips and leaving your meat to smoke for just the right amount of time. You want a hint of smoky savouriness without feeling like you’ve swallowed a mouthful of burning wood. Adding the woodchips to your Cobb for the final part of the cooking ensures you’ll get a lovely smoky undertone that doesn’t overpower. I find the best results come from woodchips that impart a mild flavour, such as apple wood, mesquite or maple.
 

Smoked Racks of Lamb with Rosemary Butter
 

 

Serves 4


4 3-bone racks of lamb
2 Tbsp extra virgin olive oil
sea salt & pepper
1 cup woodchips, soaked in water for 2 hours and drained
 
Rosemary Butter
2 Tbsp rosemary leaves, finely chopped
1 clove garlic, finely chopped
125g butter, softened
1 tsp sea salt
pepper to taste
 
Cobb fuel: 1 Cobble Stone or 10 heat beads
 
Marinate the lamb racks in olive oil and a generous sprinkling of salt and pepper. Be sure to rub lots of salt onto the fat of the lamb. Set aside and leave to come to room temperature.
 
Mix together the rosemary leaves, garlic, butter, salt and pepper using a food processor or a fork. Spoon out onto a large sheet of cling wrap. Fold the cling wrap over the butter and shape into a thick sausage. Refrigerate until ready to serve the lamb.
 
For the lamb, light the Cobb and place the Cobb grill over the heat. Leave the grill for a couple of minutes to get hot. Place the lamb racks (fat side down) onto the grill. Place the Cobb lid over the grill and leave the lamb to cook for 7 minutes or until the fat is brown and crispy.
 
Now you need to add your woodchips. Remove the lamb and the grill from the Cobb and place the woodchips on top of the Cobble Stone or heat beads. Replace the grill and turn the lamb over. Put the Cobb lid on and cook for about 25 minutes (for medium-rare) or until cooked to your liking.
 
Once cooked, take the lamb off the heat and leave to rest for 10 minutes. Unwrap the rosemary butter and slice off four rounds. Slice the lamb, arrange on plates and place a round of rosemary butter on top of a lamb cutlet. Serve with creamy mashed potato.