Country-Style Lamb Ribs

I didn't see too many recipes out there for this cut of lamb, so I figured I'd post this because it was so incredibly good. (I just wish the photo illustrated that a little more clearly, but I was hungry!) It's pretty intuitive. Lamb loves rosemary and lemon, of course. If you see these ribs for sale: buy them! I used this recipe from The Hungry Mouse as inspiration.

4 or 5 meaty country-style lamb ribs

1/2 cup of red wine

a sprig of fresh rosemary

big fat clove of garlic

lemon zest

salt

pepper

Put the ribs in a glass pan, cover them in red wine, add smashed up garlic (use a garlic press to just about liquefy them), lemon zest, salt and pepper. Pull the leaves off the sprig of rosemary and bruise or shred them a little, and sprinkle over the ribs. Turn them around a bit to get covered in all that good stuff. Let them sit for at least an hour. Preheat the oven to 325 degrees at some point. Put the ribs in a new pan, and pour the juices over them. Don't use any oil, because there will be more than enough lamb fat. After an hour, pour off the juices, reserve, and return the ribs to the oven. When they are done let the meat sit and rest.

Meanwhile, I highly recommend putting the hot baking dish on a burner (it should have a little bit of lamb fat in it, if it doesn't, scoop a spoonful off the top of the reserved juices), slicing up some mushrooms, tossing them in and sauteeing them. If it gets dry, add a little of the reserved liquid (at this point, with the fat drained off).