|2||lamb — whole rib|
|200 g||smoking chips|
|4 Tbs||dijon mustard|
|1/2 cup||sea salt|
|1/2 cup||brown sugar — soft|
|5||black peppercorns — whole|
|2 sprig||fresh thyme|
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.
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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