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Lamb spareribs roasted at the table

Smoking at the table creates a real 'wow' effect. Your guests will be amazed.

Ingredients

50gBroad beans
artichoke purée
2spring onions
1kglamb spareribs
crazy orange rub
paprika purée
small preserving jar

Preparation

  1. Rub the lamb spare ribs.
  2. Vacuum seal and cook at 72°C for 17 hours.
  3. Cool down and cut to desired size.
  4. Wash the spring onions, cut into large pieces, fry in a pan, and season with salt and pepper.
  5. Blanch the broad beans.
  6. Insert skewers into the lamb spare ribs.
  7. Place some salt at the bottom of a preserving jar.
  8. Heat a piece of charcoal: with a blowtorch or take a small piece from the barbecue.
  9. Place the hot piece of charcoal on the salt.
  10. Put the spare rib with the skewer facing down into the jar.
  11. Put the lid back on the jar