The Holy Lamb Rib

The Holy Lamb Rib

20 mins
24 hrs
3 hrs

in tomato, purple curry and Jack Daniel’s Honey, with lemons parsley salad


  • 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

Ingredient Tips

By grilling lemons you can get caramelised fruit flesh, which compliments your dish even better.


Step 1 of 4
Combine all ingredients for the marinade, halve each rib part and marinade.
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.
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.
Add olive oil, salt, sugar and freshly ground black pepper to taste.
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