Smoked Lamb Ribs, Glazed in Reduced Wine, Yoghurt and Peas Recipe - Great British Chefs

Ingredients

• 1kg lamb bones
• 30g of olive oil
• 1 sprig of thyme, sage, rosemary and a bay leaf
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 bulb of garlic, roughly chopped
• 1 lamb belly, with ribs attached
• 20g of olive oil
• 2 onions, 1 roughly chopped and 1 finely diced
• 1 bulb of garlic, roughly chopped, plus 3 garlic cloves, finely chopped
• 1 fennel, finely diced
• 375ml of Rioja
• 1/2 lemon, juiced
• 100g of natural yoghurt
• 1/2 garlic clove
• 500g of fresh peas in the pod
• 3 sprigs of fresh mint
• 20g of beurre noisette
• salt and pepper