The Holy Lamb Rib
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
small tin tomatoes
purple curry, Ingo Holland
Jack Daniel's Honey
light muscovado sugar
For the salad
whole organic lemons
whole parsley root
virgin olive oil
black pepper from a mill
By grilling lemons you can get caramelised fruit flesh, which compliments your dish even better.
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.
Hot Tip: Rich and robust Beefsteak Club Australian Shiraz is typically paired with lamb dishes as the grape can complement the strongest of flavours. The Shiraz also has a touch of spice and will work well with pepper, spicy dishes and strong herbs like rosemary. Try it with spicy barbecued leg of lamb, lamb kebab skewers or beef with pepper sauce.