Crispy Lamb Spare Ribs with Honey Crème Fraîche and Chopped Pea Salad

Ingredients

  • 3 teaspoons freshly ground black pepper
  • 3 teaspoons kosher salt
  • 1 tablespoon whole coriander seeds
  • 2 garlic
  • 1 cup crème frache
  • 4 tablespoons fresh rosemary
  • ½ teaspoon kosher salt
  • + 23 more ingredients
    • 2 cups frozen peas
    • 8 celery
    • ¼ cup extra-virgin olive oil
    • 1 cup all-purpose flour
    • ½ teaspoon kosher salt
    • 1 cup semolina flour (pasta flour)
    • 1 tablespoon whole coriander seeds
    • 1 quart veal or chicken stock or low-sodium chicken broth
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon whole cumin seeds
    • 4 onions
    • 6 pounds Denver lamb ribs (lamb breast spareribs)
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon kosher salt
    • 2 cups vegetable oil
    • 4 cups dry red wine
    • ¼ teaspoon freshly ground black pepper
    • ½ cup honey
    • 1 red onion
    • 1 tablespoon whole cumin seeds
    • 8 carrots
    • ½ cup Parmigiano-Reggiano

In medium bowl, whisk together crème frache, honey, cumin, coriander, salt, and pepper. Sauce can be made up to four hours in advance, covered, and refrigerated until ready to use. Preheat oven to 300°F. Pat ribs dry and sprinkle with salt and pepper. In heavy large sauté pan over moderately high...

View full recipe at Epicurious

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