Hāngī-style Smoked Lamb Chops (Pāmu Hāngī)

Pāmu Hāngī is a traditional Māori cooking method that involves slow-cooking food in an underground oven. In this recipe, we'll be adapting the Hāngī method to create delicious smoked lamb chops with a unique New Zealand twist.

Hāngī-style Smoked Lamb Chops (Pāmu Hāngī)

Ingredients

  • 8 lamb chops
  • 2 onions, sliced
  • 4 large potatoes, quartered
  • 4 carrots, peeled and cut into chunks
  • 2 cups of water
  • 1 tablespoon of salt
  • 1 tablespoon of ground black pepper
  • 2 cups of wood chips (manuka or kanuka wood recommended)

Instructions

  1. Prepare the Hāngī pit by digging a hole in the ground and lining it with hot stones.
  2. Season the lamb chops with salt and pepper, then place them on a wire rack.
  3. Layer the onions, potatoes, and carrots on top of the lamb chops.
  4. Pour the water over the ingredients, then cover the pit with a layer of damp cloth and a layer of soil.
  5. Light a fire on top of the pit and let it burn for 2 hours, adding wood chips to create smoke.
  6. Uncover the pit and carefully remove the lamb chops and vegetables.
  7. Serve the smoked lamb chops and vegetables hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Smoked

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
5g
Fat
26g

Supplies

Shovel Wire rack Damp cloth

Tools

Fire source (e.g., matches or lighter)

Serving suggestions

Serve the Pāmu Hāngī with a side of steamed greens and a dollop of mint sauce for a complete New Zealand dining experience.

Tips & tricks

For an authentic touch, consider using traditional Māori wood such as manuka or kanuka for the wood chips to impart a unique smoky flavor to the lamb chops.

Cost

$25