Lamb Spareibs With Rosemary, Garlic And Honey-Balsamic Glaze
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Ingredients:

  • 2-1/2 cups, divided Balsamic vinegar (red)
  • 1-1/2 cups Extra-virgin olive oil
  • 6 racks, 8 to 10 pounds California lamb spareribs
  • Salt As needed
  • 3 ounces (1/3 cup) Garlic, chopped finely
  • 1/3 cup Chopped, fresh rosemary
  • 1/2 cup Honey


Preparation:

  1. Whisk together 1-1/4 cups vinegar and olive oil; brush over all sides of rib racks.
  2. Rub both sides of racks with salt, garlic and rosemary. Cover tightly; marinate in the refrigerator at least 6 hours and up to 36 hours.
  3. Thoroughly mix remaining 1-1/4 cups vinegar with honey; reserve. 4. Arrange lamb on a rack in a shallow roasting pan. Cook at 325 degrees F until meat is just tender, about 1-1/2 hours. (Ribs can be cooked in a wood oven or a covered barbecue grill.) To finish, frequently baste with reserved honey mixture until meat is very tender, about 20 minutes. Cut into 2 to 3 rib portions.