Lamb Ribs with Mint/Yogurt Relish

• 4 racks of lamb ribs
• 2 bulbs fennel, reserve the fennel fronds
• 1 head garlic
• ½ cup extra virgin olive oil 
• 1 bunch parsley
• 2 sprigs rosemary, chopped
• 2 tablespoons kosher salt, chopped

For Mint/Yogurt Relish

• 1/4 cup mint, torn
• 1/4 cup flat leaf parsley, chopped
• 4 cloves garlic, chopped
• Bunch green onions, sliced
• Pinch of crushed chili flakes
• 2 tablespoons extra virgin olive oil
• Juice and zest of 1 lemon
• 2 cups plain Greek yogurt

• Reserve ½ bulb fennel and the fennel fronds for garnish.
• In food processor, combine fennel, garlic, olive oil, parsley, rosemary and salt to form a paste. Rub all over ribs, marinate overnight.
• Fire up the grill, wipe off most of the marinade, season with salt and grill on both sides.
• In a deep hotel pan, layer ribs evenly, cover with the braising liquid of your choice (beer, wine, chicken stock, water) and cover with foil.
• Braise in a 350-degree oven until tender, about 1 hour, then cool down and reserve.
• To serve, temper the ribs to room temperature. Grill until warmed through. Serve with mint/yogurt relish, sliced fennel and fennel fronds.

Mint/Yogurt Relish

• Combine all ingredients in a bowl and mix together