Recipe Lamb chops with rhubarb and radish salad

INGRÉDIENTSPORC

• 1 à soupe de grains de poivre noir
• 1 à soupe de grains de poivre blanc
• 1 à soupe de graines de coriandre
• 1 à soupe de graines de fenouil
• 1 carré de côtes d'agneau de Denver (environ 2 livres), le gras extérieur coupé à ½ pouce d'épaisseur
• Sel casher
• 4 grosses tiges de rhubarbe (environ 1 livre), coupées en morceaux de 1 pouce
• ½ tasse de sirop d'érable pur
• ¼ tasse de vinaigre balsamique

SALADE ET ASSEMBLAGE

• ½ cuillère à café de zeste de citron finement râpé
• 1½ cuillères à café de jus de citron frais
• ¾ cuillère à café de miel
• ¾ cuillère à café de moutarde de Dijon
• 2 à soupe d'huile d'olive
• Sel casher et poivre noir fraîchement moulu
• 1 radis en botte, coupés en allumettes
• 2 grosses tiges de rhubarbe (environ 8 onces), coupées en allumettes
• 1 échalote, émincée très finement
• 1 tasse de feuilles de menthe

PRÉPARATIONIt's crucial that you render as much fat as possible during the initial cooking of this recipe; you can even let the ribs cool and scrape off the excess before glazing. While the lamb ribs are cooking, begin working on the dressing for the radish salad.

PORK

1. Preheat oven to 300°. Toast the black and white peppercorns and the coriander and fennel seeds in a dry medium skillet over medium heat, shaking the skillet occasionally, until fragrant and the seeds are golden, about 3 minutes. Let cool, then coarsely grind in a spice grinder.
2. Season the lamb generously with salt, then rub with the spice blend, pressing to adhere. Place bone-side down on a wire rack set inside a rimmed baking sheet. Roast until the ribs are browned and very tender and most of the fat has rendered, about 3 1/2 hours (if the ribs still seem very fatty, roast for 30 minutes longer, tenting with foil if they look like they might burn).
3. While the ribs are roasting, bring the rhubarb, maple syrup, vinegar, and 1/2 cup water to a boil in a medium saucepan. Reduce heat to medium and simmer until the liquid is reduced by half and syrupy, about 20 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, pressing on the solids to extract as much liquid as possible; discard the solids.
4. Remove the ribs from the oven and increase the temperature to 450°. Carefully lift the ribs onto a platter and remove the rack from the baking sheet. Pour off the rendered fat and juices from the baking sheet; discard. Place the ribs on a baking sheet and cut between the bones with a paring knife or kitchen shears to separate them. Drizzle the rhubarb glaze over the ribs, being careful not to dislodge the spices.
5. Return the ribs to the oven and roast, brushing the rhubarb glaze frequently, until sticky and glossy, 15 to 20 minutes.

SALAD AND ASSEMBLY

1. Whisk the lemon zest, lemon juice, honey, and mustard in a large bowl to combine. Whisking constantly, gradually add the oil and whisk until emulsified. Season with salt and pepper.
2. Add the radishes, rhubarb, shallot, and mint to a bowl and toss to coat. Taste and season with salt and pepper.
3. Serve the ribs drizzled with any remaining rhubarb glaze with a radish and rhubarb salad on the side.
4. Do Ahead: The ribs can be roasted (but not glazed) 3 days ahead. Let cool; cover and chill.