How to make
Clean and cut the lamb into individual ribs. Leave them at room temperature while you prepare the grill. Now is the time to season the meat with a balanced mix of some of the spices to your liking. Without such, the meat is also ideal, fragrant and tasty enough.
When the grill is at a moderate heat, not too strong, place the wire rack in the middle or one degree below the middle position. Grease the wire rack and when it is well heated, arrange the ribs.
Grill them until you see that where the bone is, blood comes out. Then it's time to turn them over and bake them for another 3-4 minutes, depending on the thickness of the ribs and the desired degree of roasting.
Keep in mind that heavily roasted lamb becomes very dry. After removing the ribs, only then season them with salt, never before!
Consume them while they're warm in the company of a garlic aioli sauce and warm bread. A favorite combination of ours!
Enjoy your meal!
