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Juniper-smoked Snowdonia mountain lamb riblets & Barti Ddu rum glaze



It was beautiful having my food hero and good friend Lee Tiernan stay with me for a few days last summer. So many great memories of cooking up a storm with the BAM boss.


I know how much Lee loves ribs so I decided to go INTERGA-LAMB-TIC with some Snowdonia Mountain Lamb riblets. Perfect for low 'n' slow cooking and smoking, riblets are such an underrated cut of lamb - meaning they're also mega cheap - and they took our tastebuds to another dimension!!



I wanted to hit these riblets with a celebration of mountain and sea... Juniper (those mountain lambs fucking love juniper!) was the first plant to grow back on Snowdonia after the last ice age, frozen for years and - once thawed - came back to life. Awesome. As for the surf to my turf, I went for a laver seaweed infused glaze made with Welsh Barti Ddu rum. (We drank copious amounts of this rum over Lee’s stay too.) So here it is, my riblets recipe.




Ingredients

  • Fennel seeds

  • Mustard seeds

  • Coriander seeds

  • Garlic

  • Shiitake powder

  • Olive oil

  • Lamb riblets

  • Mustard

  • Dried juniper branches

  • Barti Ddu rum

  • Sugar

  • Apple cider vinegar

  • Sesame seeds

  • Coriander

  • Fresh Chilli


Method

  • For a sexy-rub mix, toast the spices (fennel seeds, mustard seeds, coriander seeds) and ground & pound with a pestle & mortar, then add garlic & shiitake powder to the toasted spices.

  • Oil up the riblets, add some mustard, and in with the spice mix (I love how the spices bind to the oil & mustard). Cover every nook ‘n’ cranny of the riblets.

  • In the smoker (or oven on 250*f) add dried juniper branches for subtle smokiness when smoking in the smoker. Should be ready in 5-6hrs. When the meat is pulling back from the bone, you know they’re ready!

  • Barti Ddu rum glaze: In a pan add the Barti Ddu rum, sugar and apple cider vinegar and reduce down, when it thickens, glaze the ribs.

  • Serve topped with toasted sesame seeds, coriander and fresh chilli.



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