The Holy Lamb Rib
The Holy Lamb Rib
in tomato, purple curry and Jack Daniel’s Honey, with lemons parsley salad
Ingredients
- both parts of the animal’s ribs (total weight approx. 1.8 kg)
For the marinade
- 1 small tin tomatoes
- 3 tbsp. purple curry, Ingo Holland
- 6 cl Jack Daniel's Honey
- 30 g sea salt
- 1 tbsp. light muscovado sugar
For the salad
- 4 whole organic lemons
- 1 whole parsley root
- 150 g parsley
- 3 tbsp. virgin olive oil
- black pepper from a mill
Directions
1
Combine all ingredients for the marinade, halve each rib part and marinade.
2
Leave in the refrigerator for 1-2 days, vacuum packed or in a plastic bag or simply in a well-sealed container. Afterwards smoke the ribs at lowest temperature for approx. 3 hours.
3
Cut the parsley root into large thin slices and grill on the grate together with the halved lemons. Then place the parsley root with roughly plucked parsley leaves into a bowl. Squeeze out the lemons including the caramelised fruit flesh.
4
Add olive oil, salt, sugar and freshly ground black pepper to taste.
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