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Ingredients
4 to 5 pounds lamb breast, cut into ribs
Salt and freshly ground black pepper to taste
¼ cup honey, orange marmalade or maple syrup
¼ cup Dijon mustard
1 small onion, peeled
Nutritional analysis per serving (4 servings)
21 grams carbs; 347 milligrams cholesterol; 1152 calories; 31 grams monosaturated fat; 6 grams polyunsaturated fat; 32 grams saturated fat; 74 grams fat; 1 gram fiber; 1317 milligrams sodium; 95 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start a charcoal or wood fire, or preheat a gas grill or broiler; the fire should be only moderately hot, and the rack should be at least 4 inches from the heat source. Bring a large pot of water to a boil; salt it. Add the lamb, and simmer for 10 minutes.
- Step 2
Drain ribs. Grill or broil them for about 10 minutes, turning once or twice and sprinkling them with a little salt and pepper. Meanwhile, process the honey, mustard and onion in a blender until smooth.
- Step 3
When ribs begin to brown, brush them with sauce, and continue to cook, watching so they do not catch fire. When they are brown and crisp all over — in about 10 to 15 minutes — remove from grill, and serve.
Private Notes
Comments
Yay! Thank you for not over-complicating this. For the sauce, I used fresh oregano from the from a patch I found in the yard, and blended it with some neutral high temperature cooking oil, honey, salt, roasted garlic, fresh lemon juice, and lemon peel. The water used to boil the ribs was added to the compost pile afterwards - after skimming off the fat. The fat will be used for another cooking endeavor.
I made this with locally grown kid ribs (from a goat farm nearby) and they were delicious! I rubbed the parboiled ribs in olive oil, rosemary and garlic and let them sit for a while. Then under the broiler, brushed often with balsamic vinegar reduction. Delicious! Will definitely make again.
These are delicious and easy.