HERB Grilled LAMB RIBLETS or BREAST
about 2 lbs. lamb riblets or lamb breast (that has the ribs)
2-3 TB extra-virgin olive oil……….............1/4 cup lemon juice
2 TB chopped fresh parsley……...........….1 tsp. smoked paprika
2 tsp chopped fresh rosemary (or 1 tsp. dried)
1 tsp. EACH dried oregano ~ basil ~ thyme ~ tarragon
2 tsp Kosher, sea or Pink Himalayan salt
1 tsp. minced or chopped garlic….............1 tsp pepper
OPTIONAL: Whole lemons, cut in half
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Finely chop any fresh herbs and garlic ~ then put all herbs & garlic in a bowl. Whisk in the oil, lemon juice, dried herbs, smoked paprika, salt & pepper.
Put the lamb ribs in a glass pan large enough to hold them in 1 layer (not metal ~ it may change the flavor of the marinade). Pour over the marinade ~ cover and allow to marinate for at least 1 hour but up to 24 hours in the fridge.
Grill the ribs over medium-hot heat for 20-30 minutes. (It's important to allow the fat to render out to give you the juiciest end result possible ~ otherwise it may be tough and chewier).
OPTIONAL: rub the cut lemons with olive oil and stick them on the grill until they get grill marks
Once the ribs are cooked, remove from the heat and allow to rest for 5 minutes then serve with grilled lemons.