Smoked whole lamb rib

6 servings Prep: 15 mins, Cooking: 1 hr 30 mins By Food24
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Ingredients (13)

2 lamb — whole rib
2.5 l brine
200 g smoking chips
400 g celeriac
4 Tbs dijon mustard
150 g mayonnaise
1.5 l water
1/2 cup sea salt
1/2 cup brown sugar — soft
5 cloves
5 black peppercorns — whole
1 bay leaves
2 sprig fresh thyme
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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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