Lamb Ribs

I have been wanting to do this for a while, so when I bought lamb for the Moroccan Braised Lamb dish, I bought a rack of ribs and cut the lamb rib eye away from the rib bones and used the bones for this preparation. When cutting the ribs from the bones, do leave a little extra meat on the bone. It is better if you can get the rack of lamb un-frenched, as this will provide even more meat on the ribs. Of course, you can leave all the meat on the bones, making the more common ‘lamb lollipop’, but I actually like this way better as an appetizer, as it is not quite as filling

Ingredients

• 1 rack of lamb ribs, eye removed, and cut into individual ribs (about 8 ribs)
• 2 tablespoons of olive oil
• 1 tablespoon rosemary
• 3 garlic cloves, finely minced
• 1 teaspoon salt
• 1 teaspoon black pepper

Place the cut ribs on a large sheet of heavy duty aluminum foil. Drizzle with the olive oil, making sure the ribs are evenly coated. Sprinkle on the rosemary, minced garlic, salt and pepper, then wrap the ribs (not too tightly, but completely closed) in the excess aluminum foil.

Bake in the oven a 300 degrees for 1 1/2 hours, which allows the tough parts of the ribs to tenderize a little bit. Remove the ribs from the oven and foil, then grill the ribs for about 10 minutes over a medium grill, allowing the meat to brown properly. Serve hot, as an appetizer. Of course, you can leave all the meat on the bone, making the more common ‘lamb lollipop’, but I like this way better, when used as an appetizer, as it is less filling.