Courtesy of The Grassfed Gourmet Cookbook by Shannon Hayes.
1lb lamb riblets
Mustard Rosemary Garlic Paste (See below)
Heat oven to 350 degrees. Rub both sides of the riblets with the
paste. Set them in a shallow roasting pan lined with foil. Roast for 1
to 1 1/2 hours, until the meat pulls slightly away from the bone.
For the Paste: 1 Tbsp Olive Oil, 1 Tbsp Dijon Mustard, 2 Tsp dried
rosemary, 2 tsp course salt, 1 tsp black pepper, 1 clove garlic,
crushed. Combine all ingredients in a bowl. Will also work on chops
and legs. Serve immediately and enjoy!