Minted Lamb Ribs


  • 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


  1. Combine all ingredients except lamb ribs and mustard in a food processor, stems and all, until well chopped.
  2. Add the mustard to the mix.
  3. 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.
  4. Cook and baste over a very hot BBQ and serve.