Smoked Lamb Rib, Celeriac Remoulade

138

Smoked Whole Lamb Rib, Celeriac Remoulade

Course Main Course

Ingredients
  

  • 2 x 400g whole lamb rib
  • 200 g smoking chips
  • 400 g celeriac
  • 4 tblsp Dijon mustard
  • 150 g Hellman’s mayonnaise

Brine

  • 1.5 L water
  • ½ cup sea salt
  • ½ cup soft brown sugar
  • 5 cloves
  • 5 black peppercorn
  • 1 bay leaf
  • 2 sprigs thyme

Instructions
 

Brine

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
Pete Goffe-Wood © Copyright 2020. All rights reserved.
Close