Notice: Undefined variable: open_graphite_head in /usr/www/users/petegpashm/wp-content/plugins/open-graphite/_open_graphite.php on line 579
Smoked Lamb Rib, Celeriac Remoulade - Pete Goffe-Wood
Smoked Whole Lamb Rib, Celeriac Remoulade
- 2 x 400g whole lamb rib
- 200 g smoking chips
- 400 g celeriac
- 4 tblsp Dijon mustard
- 150 g Hellman’s mayonnaise
- 1.5 L water
- ½ cup sea salt
- ½ cup soft brown sugar
- 5 cloves
- 5 black peppercorn
- 1 bay leaf
- 2 sprigs thyme
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