Name: Lamb Ribs with Rhubarb and Radish Salad
Yield: 4 Servings
Ingredients: 1 tablespoon black peppercorns; 1 tablespoon white peppercorns; 1 tablespoon coriander seeds; 1 tablespoon fennel seeds; 1 rack of Denver lamb ribs (about 2 pounds), outside fat trimmed to ½-inch thick; Kosher salt; 4 large rhubarb stalks (about 1 pound), cut into 1-inch pieces; ½ cup pure maple syrup; ¼ cup balsamic vinegar; ½ teaspoon finely grated lemon zest; 1½ teaspoons fresh lemon juice; ¾ teaspoon honey; ¾ teaspoon Dijon mustard; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1 bunch radishes, cut into matchsticks; 2 large rhubarb stalks (about 8 ounces), cut into matchsticks; 1 shallot, very thinly sliced; 1 cup mint leaves; A spice mill or a mortar and pestle

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Christopher Testani

It’s crucial that you render as much fat as possible during the initial cooking for this recipe; you can even let the ribs cool and scrape off the excess before glazing. While the lamb ribs are cooking, start working on the vinaigrette for the radish salad.

Recipe notes