I have 2 racks of lamb ribs (like a baby-back cut, not rib chops) that I am going to cook for our Saturday football rib-off. My thought is a marinade of yogurt, lemon, olive oil, mint, oregano (honey maybe?) ... how long do you think I should marinate them? I want them tender but not mush. My plan is to oven cook them low and slow for a couple hours (wrapped in foil) then finish them on the grill.
And any side suggestions are appreciated too - I am pondering a Greek-ish potato salad but am not married to the idea.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)