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.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)