"Part of the beauty of Gwen is practising not only whole-animal butchery but whole-animal cooking over an open firepit," says Curtis Stone. "It means every part of the animal is honoured and enjoyed, including the less commonly found rack of lamb ribs, which are juicy and delicious to eat right off the bone. The ribs are covered and cooked low and slow in the oven and are finished uncovered on the barbecue to achieve a good crust. Ask your local butcher for this specialty cut."
Begin this recipe a day ahead to brine the lamb ribs and make the smoked eggplant. Stone uses almond wood for barbecuing; substitute another wood if it's unavailable.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×