Minted Lamb Ribs
Ingredients:
- 2 handfuls of mint
- ¼ cup white vinegar
- 2 tbs. sherry vinegar
- 3 tbs. honey
- 1 tbs. ground black pepper
- 1 ground dried chili flakes
- 1 tsp. garlic powder
- 2 tsp. salt
- 4 lamb rib racks
- 4 tbs. Kozlik's Dijon by Anton Mustard
Instructions:
- Combine all ingredients except lamb ribs and mustard in a food processor, stems and all, until well chopped.
- Add the mustard to the mix.
- Cut each rack of the lamb ribs in half, cover with the marinade, and refrigerate for 24 hours, mixing every few hours to ensure the ribs are well coated.
- Cook and baste over a very hot BBQ and serve.