Gwen’s Smoked lamb ribs with eggplant and yogurt sauce

The trick to keeping these ribs juicy and flavorful is to brine them overnight. Use a combination of garlic, orange zest, fresh bay leaves, rosemary, thyme, black peppercorns, coriander seeds, fennel and cayenne to give them a slight kick.

Australian celebrity chef Curtis Stone opened a new restaurant in Hollywood this summer with a patio, grill, two bars and a butcher shop. On any given day at Gwen, there are half a dozen butchers behind the counter there breaking down heritage hogs, making octopus terrines and walking customers through the particulars of grass-fed Wagyu beef from Australia. Stop by and Stone will happily share recipes and cooking tips with any customer who is interested.

In this recipe for smoked lamb ribs with eggplant and yogurt sauce, the trick to keeping the ribs juicy and flavorful is to brine them overnight. Use a combination of garlic, orange zest, fresh bay leaves, rosemary, thyme, black peppercorns, coriander seeds, fennel and cayenne to give the ribs a slight kick.