Lemon and fennel lamb ribs with pea and mint salad

AT A GLANCE

  • Serves 4 people

  • 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)
01   Pound 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.
02   Preheat 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.
03   For 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.
04   Heat 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 Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES, LISA FEATHERBY , ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN

Drinking Suggestion:

YOUNG SANGIOVESE. , suggested by MAX ALLEN

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