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1
To make the glaze: in a saucepan over medium high heat melt butter and oil together. Stir in shallots and saute for 4 minutes or until golden brown.
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2
Stir in garlic and saute for 2 minutes.
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3
Stir in thyme and cook stirring for 1 minute.
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4
Stir in honey and lemon juice and bring to a simmer, stirring until honey dissolves. Reduce heat and simmer for 10 minutes, stirring frequently.
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5
Stir in mint and simmer stirring frequently for 10 more minutes or until glaze is thick.
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6
Add salt and pepper to taste.
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7
Cover and let stand for 3 hours. (*Glaze can be prepared one day ahead, covered and refrigerated. Before using, stir over low heat until heated.).
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8
To prepare riblets: rub riblets with cut sides of lemons (or limes see note above in description). Season both sides with spices, salt and pepper. Cover and let stand for 45 minutes while preparing barbecue grill.
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9
Prepare grill to medium high heat. Brush grill with oil.
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10
Place ribs on grill and sear for 8 - 10 minutes per side.
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11
Cover with grill lid or aluminum foil and continue grilling, turning occasionally for 20-30 minutes or until lamb is done. Uncover.
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12
Brush riblets with some of the glaze and continue grilling for 10 minutes or until lightly charred.
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13
Cut riblets into serving pieces and then arrange them on platter, garnishing with mint and lemon wedges.
