Crispy Lamb Ribs with Sherry–Honey Glaze and Minted Yogurt Sauce | James Beard Foundation

Ingredients

• 1 rack of lamb
• 2 tablespoons coarse sea salt
• 3 cloves garlic, smashed
• 3 sprigs thyme
• 2 sprigs rosemary
• 1 bay leaf
• Olive oil as needed
• 1 cup yogurt (preferably sheep’s milk)
• 1/4 cup crème fraîche
• 2 tablespoons chopped mint
• 1 1/2 teaspoons minced chives
• 1/2 teaspoon finely minced garlic
• Zest from half of a lemon
• Tabasco to taste
• Salt and pepper to taste
• 1 tablespoon coriander seeds
• 1 1/2 teaspoons chopped parsley
• 1 1/2 teaspoons coarse sea salt
• 1 teaspoon ground Aleppo pepper
• 1 1/2 teaspoons fennel seeds
• 1 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons black peppercorns
• 1 1/2 teaspoons ground Aleppo pepper
• 1/2 cup sherry vinegar
• 1/2 cup honey
• 1 tablespoon cold butter