Lamb Ribs In Citrus-Dill Marinade
|Breast of lamb ribs||2 1⁄2 Pound|
|Lemon juice||1⁄2 Cup (8 tbs) (For the Marinade)|
|Olive oil||1⁄2 Cup (8 tbs) (For the Marinade)|
|Fresh dill||1⁄2 Cup (8 tbs), chopped (For the Marinade)|
|Orange juice||1⁄4 Cup (4 tbs) (For the Marinade)|
|Dijon mustard||2 Tablespoon (For the Marinade)|
|Salt||To Taste (For the Marinade)|
|Ground black pepper||To Taste (For the Marinade)|
Trim excess fat from lamb.
Place ribs in a shallow glass or ceramic dish in a single layer.
Combine marinade ingredients.
Pour marinade over the lamb, making sure meat is well coated.
Cover the dish and refrigerate overnight, basting ribs occasionally.
Drain lamb and reserve marinade.
Barbecue lamb over hot coals, basting frequently, for about 16 to 18 minutes, turning every 2 minutes.