Do you know what lamb riblets are? Have you ever eaten these tasty morsels? The riblets are from the lamb breast. They are also called Denver Ribs. Ask your butcher because they do not always have them available. Once you try these you will ask for them over and over again. You can cook them slowly in the oven or slow cook on the barbecue. They have a sweet flavor and can be used for an appetizer or as a main dish with a salad. I do a simple dry rub and let it sit in the refrigerator overnight but you can put the rub on and bbq right away.
Make a dry rub of smoked paprika, salt and pepper. Add fresh herbs and crushed garlic to extra virgin olive oil. Put the olive oil mixture on both sides of the lamb and sprinkle on the dry mix, pressing to meat to adhere. Cover and refrigerate 1 hour or overnight. To cook on bbq use in-direct heat 350 degrees for approximately 1/2 hour on each side until the meat starts to come off the bone easily. Always let your meat sit 10-15 minutes before cutting. This allows the meat to settle and the juices to stay in the meat. If you cut right away all the juices drip out and your meat will be dry.
Love and Light,
Jeanine on the Scene