Smoked whole lamb rib

With celeriac remoulade to bring flavour to your summer braai.
 
recipes, lamb, braai
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Recipe from: 21 August 2015
Preparation time: 15 min + standing time
Cooking time: 1h 30 min
 
 

Ingredients

 
  • 2
    400g whole lamb rib
  • 2.5
    l
    brine
  • 200
    g
    smoking chips
  • 400
    g
    celeriac
  • 4
    Tbs
    Dijon mustard
  • 150
    g
    good quality mayonnaise (eg: Hellman’s)
  • BRINE:
  • 1.5
    l
    water
  • 1/2
    cup
    sea salt
  • 1/2
    cup
    soft brown sugar
  • 5
    cloves
  • 5
    black peppercorns
  • 1
    bay leaf
  • 2
    sprig
    thyme
Servings: Change Serving
 
 

Method

 

Soak the ribs in the brine for 2 hours.
Remove lamb from the brine and pat dry.
Season the lamb with a little salt and pepper and then place them in the Smoky Mountain Cooker and smoke over a gentle heat (150ºc) for approximately 90 min.
Remove from the smoker and leave to rest for 15 min.

Peel the celeriac and the cut the root into thin slices and the cut the slices into thin strips (julienne), alternatively you could use a mandolin.
Add the mustard and the mayo to the remoulade and mix in thoroughly. Season to taste with salt and pepper.

Brine

Put all the ingredients into a pot and bring to the boil.
Remove from the heat and leave to cool.

Recipe reprinted with permission of Weber.
 
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Read more on: braai  |  lamb  |  recipes
 

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2015-09-15 11:57
 
 

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