This recipe is modified from a NY Times recipe. These lamb ribs will turn out perfectly sweet, browned, and crispy. Perfect for a grilling day outside!
- 4 to 5 pounds KOL Foods 100% grass-fed Lamb Riblets, Lamb Brisket, or Lamb Shoulder Chops
- Salt and freshly ground black pepper to taste
- 1/4 cup honey or maple syrup
- 1/4 cup Dijon mustard
- 1 small onion, peeled
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.
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.
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.