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Court and Duncan - Smoked Lamb Ribs

with Crushed Kipflers and Parsnip Puree

Prep time: 1 hour    Cook time: 4 hours    Serves: 4

Ingredients

1.5kg rack lamb ribs, trimmed

1kg kipfler potatoes 

4tbs olive oil

Salt, to season

4 tbs duck fat, melted 

12 small sprouts, trimmed and halved

4 bacon rashers. chopped

Spice Rub

2tbs black peppercorns

1tbs brown mustard seeds

2tsp cumin seeds

1tbs dried granulated garlic

1tsp sumac

1tbs coarse salt

Parsnip Puree

1kg parsnips, chopped

50g macadamias, chopped

500ml milk

2tbs horseradish cream

300ml thickened cream

50g butter

2tbs olive oil

Method

  1. Soak 4 cups of smoking chips in water for 30 minutes.
  2. To make spice rub, dry fry peppercorns and seeds until fragrant and toasted. Using a mortar and pestle, grind spices with remaining ingredients. Rub mixture over ribs.
  3. Preheat a barbecue grill over high heat. Drain smoking chips and add to barbecue in a smoking box or onto coals. Once smoking, reduce temperature to 135C.
  4. Place ribs in barbecue with lid down and on indirect heat and cook, turning every 30 minutes, for 2½ hours.
  5. Transfer ribs to direct heat and cook for a further 2-3 minutes on each side. Transfer to a warm plate and stand, lightly covered with foil, for 10 minutes to rest. Thickly slice.
  6. Preheat oven to 180C.
  7. Place potatoes on an oven tray. Drizzle with half the oil and season with salt. Roast for 45 minutes or until tender. Lightly crush and drizzle with duck fat. Return to oven and roast for a further 20 minutes or until crisp.
  8. To make purée, place parsnips, macadamias and milk in a saucepan. Bring to a simmer. Simmer, covered, for 20 minutes or until softened. Drain, reserving milk. Transfer parsnips and macadamias to a blender with remaining ingredients and blend until smooth. Add enough reserved milk until a smooth purée forms. Season.
  9. Heat remaining oil in a frying pan over medium heat. Add sprouts and cook, stirring often, for 3-4 minutes or until tender and lightly browned. Season with salt. Add bacon and cook, stirring, for a further 2-3 minutes or until crisp.
  10. Divide ribs, potatoes, purée and sprouts among serving plates to serve.
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