I still have the better part of a local free range lamb in the freezer.

Decided to make a Greek dinner using the little lamb riblets.

There wasn’t a lot of meat on these little ribs, but what there was, was very tasty.

The riblets were rub with garlic, salt, pepper, oregano, the juice of a lemon and a little olive oil, covered and refrigerated overnight.

Placed on a rack in a shallow pan.  Added a little chicken broth to the pan and covered with foil.
Roasted in a 350F oven for about 2 hours.
Removed the foil and continued to roast for 15 minutes.

Served with rice and Greek potatoes

and a Greek Salad.

PRINT RECIPE – GREEK SALAD

PRINT RECIPE – GREEK RIBS