Spring menus offer an opportunity to feature fresh lamb ideas, such as the following two recipes.
Barbecued Australian Lamb Riblets
From: Anita Lo of Annisa, Bar Q and Rickshaw Dumpling, NYC. Yield: 4 servings.
2 lb. lamb riblets
2 Tbsp. smoked paprika
1 tsp. cayenne (or to taste)
1 tsp. garlic paste
¼ cup fresh lime juice
2 Tbsp. cooking oil
to taste, salt and pepper
Mix paprika, cayenne, garlic and lime juice and pour over the ribs. Toss to coat and leave to marinate at least 2 hours, or up to overnight. Remove and pat dry. Coat with oil and season liberally on both sides with salt and pepper. Grill over high heat to mark both sides, then place on the cooler part of the grill to finish the cooking (or place in a preheated 400°F oven) and cook until the meat pulls from the bones.