Ingredients

Ingredients For the lamb ribs

• 2 x 250g/9oz racks lamb ribs, trimmed

For the dry rub

• 1 tbsp fennel seeds

• 2 garlic cloves, peeled

• 1 tbsp sea salt flakes

• 1 tbsp finely chopped rosemary

For the skewers

• 2 x 400g/14oz lamb rump , trimmed, cut into cubes

• 4 lamb kidneys, white sinew removed, cut into four pieces

• 4 lamb fillets, cut into cubes

• fresh bay leaves

For the dressing

• 100ml/3½fl oz extra virgin olive oil

• 75ml/3fl oz rapeseed oil

• 1 tsp Dijon mustard

• 1 garlic clove, peeled

• ½ tbsp mayonnaise

• ½ lemon, juice only

• 1½ orange, juice only

• 1 tsp salt

• 4 tsp caster sugar

For the summer slaw

• 200g/7oz white cabbage, shredded

• 200g/7oz red cabbage, shredded

• 1 bulb fennel, shredded

• small bunch asparagus, shredded

• 2 carrots, peeled and grated

• 1 red onion, finely sliced

• 1 red chilli, seeds removed, finely sliced

• bunch large radishes, sliced

• 6 wild garlic leaves, finely shredded

For the potato wedges

• 75ml/3fl oz rapeseed or vegetable oil

• 1kg/2lb 4oz Pink Fir potatoes, cut into quarters lengthways

• 2 garlic bulbs, cloves peeled, chopped

• small bunch fresh rosemary, chopped

For the lamb chops

• 4-6 best-end lamb chops, French trimmed

For the green sauce

• ½ bunch fresh mint, leaves only

• bunch fresh parsley , leaves only

• 1 tbsp pine nuts, toasted

• 1 tsp capers, drained

• 1 tbsp red wine vinegar

• 1 tsp lemon juice

• 6 wild garlic leaves

• 2 anchovy fillets

• 150ml/5fl oz rapeseed oil

Description

This Is The Perfect Barbecue Recipe: Slow-cooked Ribs, Lamb Chops And Spiced Lamb Kebabs Served With Potato Wedges And Homemade Coleslaw. Remember To...

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