Dave W. wrote:
> In article >,
> Dave Smith > wrote:
>
>> "Dave W." wrote:
>>
>>> PS: I have a frozen rack of lamb ribs ... what should I do with
>>> them? 8^)
>>
>> I usually do them similar to a leg, rub hem with garlic, salt and
>> pepper, smear
>> them with some mint sauce
>> They are terrific on the BBQ.
>
> Thanks for the advice, Dave. My sainted mom used to always do mint
> sauce with lamb ... ended up being one of my childhood food phobias
> (like
> liver, though I'll do mint any day over liver). I'm sure I could get
> over it but I think I'll try doing them without ... over at my wife's
> house. She's got her grill out and we've been enjoying occasional
> bursts
> of spring-like weather here.
> Dave W.

Your wife has her own house? Dayum!

Never got into mint sauce myself. I'm thinking Dave Smith's suggestion
about grilling with a bit of rosemary is a good idea. I would go with a
brushing of olive oil, salt, pepper and crushed rosemary as a sort of "dry
rub" and cook them low and slow until nicely tender (but not overcooked - so
perhaps indirect heat and covered).

Jill