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1
Preheat a grill or broiler to moderately hot; put the rack at least 4 inches from the heat source.
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2
Bring a large pot of water to a boil; salt it.
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3
Put in the lamb and simmer for 10 minutes.
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4
Drain the ribs.
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5
Grill or broil them for about 10 minutes, turning once or twice and sprinkling them with a little salt and pepper.
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6
Meanwhile, combine the honey, mustard, and onion in a blender and whiz until smooth.
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7
When the ribs begin to brown, brush them with the sauce and continue to cook, watching carefully so they do not catch fire.
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8
When they are brown and crisp all overa matter of no more than 10 or, at the most, 15 minutesremove from the grill and serve.
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9
Once youve tracked down a source for lamb ribs, the options for what to do with them are almost endless:
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10
Rub the parboiled ribs with any spice rub, such as chili or curry powder, before grilling.
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11
Cook the ribs unadorned, then serve with a light drizzle of 1/2 cup fresh lemon juice and hot sauce and salt to taste.
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12
You can make a fast, more typical barbecue sauce like this: Combine 1 cup ketchup with 1 tablespoon each Worcestershire sauce and chili powder; 1/4 cup each red wine vinegar and minced onion; 1 garlic clove, minced; and salt and pepper.
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13
Combine this mixture in a saucepan and cook over medium-low heat, stirring occasionally, until warm, about 10 minutes.
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14
Taste and adjust the seasoning, then use as directed.
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15
Serve them with pesto: Make a light pesto of fresh basil, cilantro, or parsley, blending together about 2 tablespoons of oil to 1 cup of leaves, along with salt, a garlic clove, and enough water to make the mixture creamy.
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16
Dont brush the ribs with this mixture, but pass it at the table.
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17
Serve them with salsa: See page 295 or, for example, combine about 1/2 cup chopped onion or scallion with 2 large tomatoes, chopped, and a little minced garlic, some cayenne or paprika, 1 tablespoon vinegar, and salt, pepper, and fresh lemon or lime juice to taste.
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18
Pass at the table.
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19
Lamb and cucumber make a natural combination: Make a cucumber salsa by peeling, seeding, and chopping 2 cucumbers, then coarsely chopping them in a blender or food processor with fresh mint and salt to taste.
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20
Pass at the table.
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21
Lamb takes to fruit surprisingly well: Try making a fast mango relish by combining the chopped flesh of 2 mangoes (or peaches) with 1/2 cup minced onion, the juice of 2 limes, and salt, pepper, and chopped fresh cilantro to taste and passing at the table to accompany the lamb.
