Name: Crispy Lamb Spare Ribs with Honey Crème Fraîche and Chopped Pea Salad
Yield: Makes 8 servings
Ingredients: 1 cup crème frîache; 1/2 cup honey; 1 tablespoon whole cumin seeds, toasted and finely ground using spice or coffee grinder (about 1 teaspoon ground); 1 tablespoon whole coriander seeds, toasted and finely ground using spice or coffee grinder (about 1 teaspoon ground); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 6 pounds Denver lamb ribs (lamb breast spareribs; 6 small racks); 3 teaspoons kosher salt; 3 teaspoons freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 4 onions, coarsely chopped; 8 carrots, coarsely chopped; 8 stalks celery, coarsely chopped; 2 heads garlic, cloves peeled and coarsely chopped (about 1/2 cup total); 4 tablespoons fresh rosemary, coarsely chopped (from 12 sprigs); 4 cups dry red wine; 1 quart veal or chicken stock or low-sodium chicken broth; 2 cups frozen peas (from one 10-ounce package), unthawed; 1 red onion, finely chopped; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 cups vegetable oil; 1 cup all-purpose flour; 1 cup semolina flour (pasta flour); 1/2 cup Parmigiano-Reggiano, finely grated; 1 tablespoon whole cumin seeds, toasted and finely ground using spice or coffee grinder (about 1 teaspoon ground); 1 tablespoon whole coriander seeds, toasted and finely ground using spice or coffee grinder (about 1 teaspoon ground); 1/2 teaspoon kosher salt

Recipe notes

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