I was made this recipe as an appetizer for a special anniversary dinner prepared lovingly for me by my guy. With just a 1/2 pound of lamb short ribs it was just perfect to start a special dinner off right. We were both a little nervous about the long cooking time on the grill but it turned out that at a low heat the ribs cooked slowly and became so tender that they fell off the bone with each bite. They were absolutely delicious especially with the Bon Appetit Gremolata served on top. I cannot rave enough about how good these were! I rarely see lamb short ribs in the store but if you can get them from your butcher give this a try!

Lamb Short Ribs with Lemon and Rosemary

Recipe by: Shepherd Song Farm, 2013

Serves: 2

Ingredients:

• 1  lbs of lamb short ribs, also called Denver ribs (8 oz per serving)
• 1 tsp olive oil
• 1 clove of garlic thinly sliced
• 1 sprig of fresh rosemary
• 1 tsp of your favorite steak seasoning
• 1/2 Tbsp of Worcestershire sauce

Directions:

1. Remove ribs from the refrigerator about one hour before cooking so they can come to approximate room temperature.

2. Rub the meat all over with olive oil to help the spicing adhere to the surface and help the flavor penetrate. Season ribs with salt and pepper. Toss the lamb short ribs with Worcestershire sauce and steak seasoning. Rub rosemary between your hands and sprinkle over rib sections. Add garlic slices.

3. If using charcoal: Set up the grill for indirect grilling and place a large drip pan in the center. Brush grill grate with oil. Arrange the ribs on the hot grate over the drip pan.

Optional: If enhancing with smoke, place wood chips in the smoker box or wrap in foil and place on the burning coals.

If using gas: Preheat the grill to medium. Brush grill grate with oil. Arrange the ribs on the hot grate over the drip pan.

4. Cover the grill and slow cook the ribs for 1 hour. After 1 hour uncover the grill and turn the ribs. Add 10 to 12 fresh coals to each side and replenish smoke chips if using. Cover the grill and continue cooking the ribs until tender and done, when internal temperature reaches 140°F as measured with a meat thermometer. Do not overcook as the meat will lack texture.

5. Remove from grill and allow them to rest lightly covered for approximately 10 minutes so the juices can redistribute.