Lamb Riblets in Mustard-Rosemary Garlic Paste

by Shannon Hayes (The Grassfed Gourmet Cookbook)
(Serves 2)

1 pound lamb riblets or whole lamb ribs
1 tablespoon olive oil
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 clove garlic, crushed

Heat oven to 350-degrees.

Rub both sides of the riblets with the paste. Set them in a shallow roasting pan lined with foil. Roast for 1 to 1.5 hrs, until the meat pulls slightly away from the bone.

(This recipe was insanely easy and was very tasty. Everyone at the table enjoyed this recipe. It worked very well with the whole ribs I had to use up. I roasted on a broiling pan to reduce the fat.)