Ontario has always had high quality lamb and it’s a good thing. Greeks eat lamb for Sunday dinners, weekdays on occasion and of course, for Easter. Not everyone likes lamb but year by year more people are discovering this delicious meat that is versatile (oven or grill), not gamey at all and above all, delicious!

Not every butcher has these but with a special request, he/she can prepare some lamb ribs for you. These are the top half of the rack that are usually sliced off when the butcher makes rack of lamb or chops. There’s still lots of meat on them and they make for a great finger lickin’ meze/appetizer.

Make sure the ribs are in tact as one rack and have any gristle removed by the butcher. Like lamb chops there is some fat on the riblets but most lamb chops have this…it’s a good thing!

Lamb Ribs

(meze for 4-6)

4 racks of lamb ribs

yellow mustard

1 Tbsp onion powder
1 Tbsp garlic powder
1 tsp. ground pepper
1 tsp. ground bay

zest of 1 lemon
2 tsp. dry thyme
1 Tbsp. fine sea salt
2 Tbsp. sweet paprika

Pre-heated 350F oven

1. Remove any excess fat from the ribs and using a small knife, loosen the silver skin from the underside of the ribs and pull it off and discard. You may have to also pull off a fatty cap that covers the top of the lamb rack (there’s still plenty of meat underneath).
2. Mix all the above ingredients in a jar and stir to mix the contents well. Squirt some mustard on both sides and brush to spread evenly.
3. Rub the ribs with seasoning and work it in with your fingers. Allow the rub to penetrate the ribs in the fridge for 3 hours or 1 hour room temperature.
4. Allow the ribs to return to room temperature and place on a baking tray. Cover the ribs with aluminum foil and place in your preheated oven and roast for 2 hours. Take out of the oven and test the meat by inserting a knife. If still not tender, place back in the oven and test for doneness in 30 minute intervals.
5. Remove the aluminum foil and cook uncovered for another 30 minutes or until browned and just crisp.
6. Take out of the oven and tent with foil for 10 minutes. Cut the ribs and serve with fresh squeezed lemon juice, sprinkle of sea salt and dried Greek oregano as garnish.
7.  Serve lamb ribs with a side of homemade Tzatziki sauce.

Use the BBQ: place the ribs on your grill, using indirect heat method for 2-3 hours (drip pan underneath to catch fat) and finish on direct heat.