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


  • 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


  • 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.

Nutritional information

Nutritional analysis per serving (76 servings)

  • Energy 451kj
  • Fat Total 42g
  • Saturated Fat 14g
  • Protein 12g
  • Carbohydrate 4g
  • Sugar 2g
  • Sodium 485mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by Edamam

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings