Preparation: 10 minutes (plus marinating time)
Cooking: 4.5 hours
Resting time: 30 minutes
Ready in: 5 hours, 10 minutes (plus marinating time)
Servings: 6
INGREDIENTS:
- 2kg rack of lamb ribs
- BBQ sauce, for basting
Lamb rub:
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried origanum
- 3 Tbsp olive oil
- 1/2 Tbsp soy sauce
- 3 tsp salt
- 3 tsp smoked paprika
- 2 tsp freshly ground black pepper
- 2 tsp garlic powder
- 1 tsp ground ginger
For the spritzer:
- 1 cup apple cider vinegar
- 1 cup water
Hasselback beetroot:
- 6 beetroot, peeled
- Olive oil
- 1/2 cup crème fraiche
- Fresh dill, for garnish
- Salt
METHOD:
- Combine all the rub herbs and spices together, lightly coat the lamb in olive oil and generously apply the rub to the meat. Refrigerate the spiced ribs for at least 1 hour before smoking.
- For the hasselback beetroot, make thin cuts, 5cm apart and 2/3 through each beetroot. Drizzle with oil, season well with salt and pepper.
- Prepare and pre-heat your smoker using your favourite flavoured wood chips. Pecan chips would work well with this recipe. Aim to set the temperature between 125°C to 140°C.
- Place the lamb rack on the smoker, position it with the fat facing upwards and smoke for 3 hours, spritzing every 45 minutes. Smoke the beetroot alongside the lamb, until cooked. Ensure there is a continuous flow of smoke throughout the cooking time.
- Warm up 1 cup of your favourite BBQ sauce and baste both sides of the lamb ribs. Continue to smoke the rack of ribs for 1.5 hours, basting every 30 minutes.
- Remove the meat from the heat, wrap in tin foil and allow to rest in the foil for 30 minutes before serving.
- Serve the lamb ribs with your favourite sauce and a garden salad. Spread the crème fraiche onto the beetroot and sprinkle fresh dill over the top.
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