lamb ribs

I have decided that going to the butcher is well a good thing. We know who is cutting the meat, we can see the dead animals and well brings us back into contact with the food we are eating. The only problem in denmark, is well they dont speak english so its mostly a lot of pointing and hoping they understand.

the other day i got some lamb ribs which are not the ribs attached to the lamb chop, or the crown lamb But these were really tasty.

They were pretty fatty so i thought that letting them sit in a marinade would do them good, then cooking em in the oven for an hour or 2.

I made the marinade super simple with

• touch of olive oil
• touch of lius syrup
• a spring of fresh rosemary
• 2 cloves of garlic
• a pinch of salt
  
• a pinch of pepper
• and a good squeeze of hot sauce

I put the ribs and the marinade/sauce in a plastic bag and let it sit over night.

To cook i used an oven roasting pan putting the ribs on it, adding 1/2 cup of red wine and covering it with tinfoil so that kind had some pressure build up. at 350 F

I checked them after 30 min, flipped them over, covered again and let sit for 30 min while it worked the other side.

After that 30 min i took off the tinfoil and drained a little of the fat that had collected. I then cooked the rest of the ribs for another 30 min at 400 F.

Finally put on wire rack to drain fat and ate them up.

they were delicious