6 servings
Prep: 15 mins,
Cooking: 1 hr 30 mins
With celeriac remoulade to bring flavour to your summer braai.
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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 |
BRINE:
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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