Lemon & Fennel Lamb Ribs with Pea and Mint Salad

Name: Lemon & Fennel Lamb Ribs with Pea and Mint Salad
Total time: 160 min
Ingredients: 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 1/2 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)

www.gourmettraveller.com.au

Australian Gourmet Traveller recipe for lemon and fennel lamb ribs with pea and mint salad.

View full recipe on www.gourmettraveller.com.au

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Ingredients

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 1/2 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)