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