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Lamb Ribs with Mint/Yogurt Relish

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Prep Time 30 mins

Cook Time 90 mins

Servings 6

Lamb Ribs with Mint/Yogurt Relish by Chef John Manion



  • 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
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