Lamb ribs with yogurt dip
To me, 'ribs' reminded me of the barbecue platters I ordered all over Mississippi and Tennessee during an epic road trip a few years ago: BBQ-sauce-smothered, beefy ribs, piled up high on a plate with 'slaw.
That was until this summer, when my discovery of lamb ribs altered this image of classic Americana. You wouldn't want to smother these ribs in a heavy marinade; it would only mask the delicate lamb flavor.
For this dinner, I borrowed some inspiration from the Greeks who, after all, know just how to flavor their lamb. I wanted to use some of the herbs growing in our garden, so I had two good choices: rosemary or mint. I chose the latter, since it seemed more light and summery.
I whisked together a quick marinade using two cloves of chopped garlic, 3 to 4 tablespoons of honey (I love the Eat Local Honey brand, made locally in Boston's Jamaica Plain neighborhood), about a quarter cup of olive oil, a squeeze of lemon juice and salt and pepper to taste. I use a silicone basting brush to coat the chops.
Feeling ambitious, I set out to create a yogurt dip for the ribs. I'm no expert in Greek cooking, and in full disclosure, I was limited to the ingredients in my own fridge or garden at the time. So I did what I do often: I made it up. Winging it doesn't always produce excellent results, but in this case, it turned out great. Here's the recipe.
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