Smoked lamb ribs, glazed in reduced wine, yoghurt and peas

Preheat the oven to 140°C

Rub the lamb belly with 20g olive oil and season generously with salt

Scatter the herbs, roughly chopped onion, carrot and garlic bulb across a deep roasting tray. Cover with water (or chicken stock if you have some) and braise for about 2 hours, or until the meat is cooked through

Once cooked, allow to cool for 20 minutes at room temperature, then transfer to a deep tray. Place another tray on top and press the lamb under a weight in the fridge until the meat and fats have completely set, ideally overnight

The next day, preheat the oven to 180°C

Roast the lamb bones for 30 minutes, turning them after 15 minutes. You want them to be really nicely caramelised, so leave them in longer if necessary

Once the bones are browned, place them in a pot with 5 litres of water and add the herbs, onion, carrot and garlic bulb. Simmer for 3 hours then strain

Reduce the stock until you have around 1 litre, which should be a strong sauce

Cook down the finely diced onion and fennel in 30g of olive oil over a low heat

You want them to sweat slowly without getting any colour. After 15 minutes or so add the 3 garlic cloves, and continue to cook until the mix is sweet and translucent

Bring the wine to a simmer in a separate pot, and cook until it has reduced by half. Add the reduced lamb stock and continue to reduce until it has reached a shiny consistency. This will be used to glaze the meat

Season the glaze with lemon juice

Season the yoghurt with the garlic and olive oil

Shuck the peas and blanch them in boiling, salted water for 1 minute

Light the barbecue and wait until the coals go from white hot to more of a medium heat. As lamb is very fatty you ideally want to grill them over a medium-low heat, otherwise it will be too hot and the fat will catch fire and you will scorch the meat

Portion the ribs into 5–6 pieces, keeping the bones intact. It can be helpful to skewer them, but it’s not essential

Slowly grill the ribs, turning them often. Baste the meat with the glaze as soon as it starts to brown. Once the ribs are ready, hold them in a warm place near the grill until ready to serve

In a heatproof sieve or mesh grille, grill the peas until charred and mix them with two spoonfuls of fennel sofrito and a few torn mint leaves. Season the peas with more lemon juice, salt, pepper and brown butter

Plate up with the yoghurt on the base of the plate, followed by the peas and finally the glazed lamb ribs