For 4-6 Denver cut lamb racks. Demonstrated at the 2011 Melbourne Food and Wine Festival.
Cincalok Lamb Brush:
In a bar blender, add cincalok, Thai chillis, garlic, shallots and white wine. Blend until smooth.
Add mixture to a sauce pot and cook until reduced by a quarter.
Use to brush on lamb racks while cooking.
Cincalok and Lemon Emulsion:
In a food processor add egg yolks, cincalok, roasted garlic and lemon juice and blend until smooth.
With blender on high, slowly add a stream of blended oil until all used. You are looking for the homogenised, smooth texture of mayonnaise. If you add too fast your emulsion will break/separate and you will have to start from scratch.
With blender on high, slowly add a stream of olive oil until fully incorporated.
Season with salt.
Serve in small bowls, one per guest.
Denver Cut Lamb Racks:
In a large stock pot combine all dry ingredients plus 7.5 litres of water and bring to a boil.
Remove from heat and allow to steep for 30 minutes.
Transfer to a large container and allow to cool to room temperature.
When cooled, add lamb ribs and brine for at least 24 hours
Bring your smoker (or oven) to 115°C. Place the ribs in the smoker and check after 4 hours. If tender, remove, otherwise let them go for another half hour to an hour before checking again.
Brush the lamb ribs with the cincalok lamb brush throughout the cooking process.
Serve the ribs with the cincalok/lemon emulsion on the side.
Garnish with rau ram.
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