You’ll need to begin this recipe a day ahead.
- 3 garlic cloves, coarsely chopped
- 2 tsp fennel seeds
- 2 tsp dried mint
- 1 tsp dried chilli flakes
- Finely grated rind of 2 lemons, juice of 1
- 75 ml olive oil
- 1.5 kg lamb rib racks (about 2)
Pea and mint salad
- 120 gm snowpeas, trimmed, cut into julienne
- 150 gm sugar snap peas, trimmed
- 180 gm podded peas (about 350gm unpodded)
- 1 cup (loosely packed) mint
- 50 gm crème fraîche
- Juice of 1 lemon, or to taste
- ½ garlic clove, finely chopped
- 70 ml olive oil
- 2 baby fennel bulbs, thinly shaved on a mandolin and placed in acidulated iced water
- 1 cup (loosely packed) pea tendrils (optional)
- 1Pound garlic, fennel seeds, mint, chilli, lemon rind and 1 tsp sea salt in a mortar and pestle until coarsely ground. Stir in oil and juice, and season to taste with freshly ground black pepper. Place ribs in a non-reactive container, pour marinade over, rub in to coat well, cover and refrigerate overnight to marinate.
- 2Preheat oven to 150C. Place ribs on a wire rack in a large roasting pan and roast until very tender (1½-2 hours), then keep warm.
- 3For pea and mint salad, blanch peas separately until bright green (1 minute for snowpeas; 1-2 minutes for sugar snap peas; 2-3 minutes for peas) and refresh. Combine in a bowl with mint and refrigerate until required. Whisk crème fraîche, lemon juice, garlic and oil in a bowl, season to taste and set aside. Just before serving, drain fennel, add to peas, add tendrils and half the dressing and toss to combine.
- 4Heat a char-grill pan over high heat. Grill lamb, turning occasionally, until charred (3-4 minutes), cut into ribs and serve with pea and mint salad and remaining dressing for drizzling.
This recipe is from the February 2013 issue of .
Drink Suggestion: Young sangiovese. Drink suggestion by Max Allen