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http://www.lifestylefood.com.au/recipes/15324/slowcooked-cincalok-and-wine-marinated-lamb-racks

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Slow-Cooked Cincalok and Wine Marinated Lamb Racks

For 4-6 Denver cut lamb racks. Demonstrated at the 2011 Melbourne Food and Wine Festival.

Ingredients

  • Cincalok Lamb Brush

  • 125ml cincalok

  • 7 red thai chillis, sliced

  • 2 garlic cloves, crushed

  • 15g shallots, diced

  • 1/2 cup dry white wine

  • Cincalok and Lemon Emulsion

  • 570ml olive oil

  • 570ml blended olive oil

  • 4 egg yolks

  • 85g cincalok

  • 55g roasted garlic

  • 90ml lemon juice

  • sea salt to taste

  • Denver Cut Lamb Racks

  • 4–6 denver cut lamb racks

  • 15g cumin, toasted

  • 30g coriander seed, toasted

  • 30g dry chilli, toasted

  • 30g cilantro stem

  • 55g garlic, crushed

  • 1 cup sugar

  • 2 cups kosher salt

  • 7.5l water

Method

  • Cincalok Lamb Brush:

  • 1.

    In a bar blender, add cincalok, Thai chillis, garlic, shallots and white wine. Blend until smooth.

  • 2.

    Add mixture to a sauce pot and cook until reduced by a quarter.

  • 3.

    Use to brush on lamb racks while cooking.

  • Cincalok and Lemon Emulsion:

  • 1.

    In a food processor add egg yolks, cincalok, roasted garlic and lemon juice and blend until smooth.

  • 2.

    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.

  • 3.

    With blender on high, slowly add a stream of olive oil until fully incorporated.

  • 4.

    Season with salt.

  • 5.

    Serve in small bowls, one per guest.

  • Denver Cut Lamb Racks:

  • 1.

    In a large stock pot combine all dry ingredients plus 7.5 litres of water and bring to a boil.

  • 2.

    Remove from heat and allow to steep for 30 minutes.

  • 3.

    Transfer to a large container and allow to cool to room temperature.

  • 4.

    When cooled, add lamb ribs and brine for at least 24 hours

  • 5.

    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.

  • 6.

    Brush the lamb ribs with the cincalok lamb brush throughout the cooking process.

  • 7.

    Serve the ribs with the cincalok/lemon emulsion on the side.

  • 8.

    Garnish with rau ram.

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