SMOKED KELP BAKED LAMB RIBS

Brining meats prior to cooking yields moist, juicy results, always. Including aromatics creates a greater depth of flavour while the meat absorbs the moisture. Here smoked kelp powder is added to give a subtle smoky flavour to the lamb and a little honey helps with the caramelisation during baking. The brine can be prepared the day before. The process is easy, just allow a few hours beforehand for the brining process before cooking. Swirl some spicy roast capsicum dip, or a dusting of smoked kelp powder, or even some herby pesto sauce through a bowl of yoghurt for a ripple effect, and dip in.

Serves 4

25g sea salt

3 teaspoons Southern Seagreens smoked kelp powder

Rind from half an orange, or lemon, pith removed

2 tablespoons honey

600g Torello Farm grass fed lamb ribs (about 4-5 ribs each)

¾  cup natural Greek yoghurt, to serve

2 tablespoons Torello Farm herb pesto (optional)

1 teaspoon Southern Seagreens kelp powder, to dust

To prepare the brine, place 500ml of water with the kelp, orange peel and honey in a medium saucepan over a medium-high heat. Bring to a simmer, stirring to dissolve the honey. Remove from the heat, allow to cool then place in a sealed container (just large enough to hold the lamb ribs in a single layer) and refrigerate.

Three to four hours before cooking, place the ribs in the cold brine in a single layer to fit snugly. The ribs should be covered in the brine. Cover and refrigerate for 3-31/2 hours, turning over after an 11/2 hours.

30 minutes before cooking remove lamb from the brine, pat dry with paper towel and set aside to come to room temperature. Preheat the oven to 150°C (130°C fan-forced).

Line a large roasting tray with foil (this will catch the rendered fat). Place a wire rack (cake rack is ideal) over the top. Arrange the lamb ribs fat side down, across the rack. Bake for 11/2 -2 hours, or until the meat is tender and easily pulls away from the bone, turning over after an hour of cooking.

Meanwhile, spoon the yoghurt into a serving bowl and swirl through the herb pesto, if using, or sprinkle over the smoked kelp powder.

Serve hot, piled onto a serving plate with the bowl of yoghurt mixture. Dip in.

Recipe by Fiona Hammond, June 2024.

With Torello Spicy Capsicum Dip and Greek yogurt.