Cider-Steamed, Smoked Lamb Ribs with Honey and Pepper Crust
INGREDIENTS:
Number of servings
Serves 6
List of ingredients
5 lbs. (2.2 kg) smoked lamb ribs
1 quart (1 liter) sparkling apple cider
6 tbs. honey
2 tbs. whole pepper, crushed with pestle and mortar
8 black pepper, whole
2 rutabaga, peeled and boiled
Seeds from 1 vanilla pod
2 apples
1 red cabbage, finely cut
1 cabbage, finely cut
2 tbs. apple cider vinegar
2 ½ lbs. (1200 g) potatoes, boiled
PREPARATION:
Soak the lamb ribs in water for 12-24 hours. If you prefer the lamb ribs less salty, replace the water during the course of the dilution process. Place some birch sticks crosswise in the bottom of a casserole. Add 8 whole peppercorns and 1.5 liters of apple cider. Place the meat into the casserole in same way as the birch sticks. Bring to the boil, reduce the heat and allow to simmer for 3 hours until the meat starts to fall from the bone.
Pre-heat the oven to 400 Fahrenheit (200 Celsius). Place the meat on a baking tray. Brush it with honey and sprinkle with crushed pepper. Place the meat at the top of the oven for 4 minutes.
Boil the rutabaga in lightly salted water. Drain the water and mash the rutabaga and vanilla seeds well together, using a potato masher. Peel and finely chop one of the apples and add it to the mash before serving.
Arrange thin slices of the red and green cabbage in a bowl with the finely chopped apple, vinegar, salt and pepper.
Serve with boiled potatoes.