OVER THE FIRE LAMB - The ULTIMATE Custom Made Grill

I designed my grill with a crossbar to be able to hang meats from it. I hung the lamb leg and the lamb chops over the potatoes that were actually down in the coals and cast iron so that the fat dripped off onto the potatoes. Instead of starting the potatoes with olive oil, we started them with lamb fat. Then I pulled the potatoes up after they'd gotten the char from the coals. So then instead of a traditional shakshuka, we made kind of an Indian take on it with keema curry, green garlic, ginger, tomatoes, peas, curry spices, and then more traditionally, baked a couple of eggs right on top of it. Then I pulled the grill down, dropped the leg, and dropped the chops straight onto the grill. So then they got the high heat. I took the lamb leg and deboned it. I took all the silver skin off of the meat, and then I retied it around the bone. So I'm essentially cooking it on the bone, but instead of having to cook it slow, I was able to grill it. The naan bread was brushed with a sort of pesto made of mint, basil, cilantro, black pepper, and garlic, and marinated for a day. So for plating, I wanted to do something more epic and family style. I started with some labneh, which is a strained yogurt cheese, put a little curry spice on that, laid the lamb chops on the cheese, put the lamb leg over the top of the potatoes that had been roasted in the fat, and garnished that with a green chutney that had tons of spring onions and chilies and mint and cilantro. And then for final garnish, just used some baby radishes and radish greens and a little bit of nasturtium leaves.