When you see lamb breast—you may have to cut it up
yourself, but it isn’t hard—or lamb ribs, grab ’em. These
tasty bites make wonderful eating but take a two-step
cooking process: They must be parboiled before grilling or broiling. If you skip the parboiling step, they’ll be
tough and virtually inedible.
If you start with whole breast, cut it into large sections
and parboil it; then separate into ribs before grilling.
4 pounds lamb breast, whole or in riblets
Salt and freshly ground black pepper
1/2 cup orange marmalade or maple syrup
1/4 cup Dijon mustard
1 tablespoon red wine vinegar or sherry vinegar
1 teaspoon ground cumin
Bring a large pot of water to a boil and salt it. Add
the lamb and simmer for 30 minutes if the ribs are
already separate, 45 minutes if the breast is in large sections.
Meanwhile, heat a charcoal or gas grill or the
broiler until moderately hot and put the rack at least
4 inches from the heat source.
Drain the ribs and let them sit until cool enough to
handle. Mix together all the remaining ingredients. If
necessary, cut the sections into individual ribs (just cut
between them with a boning knife) and grill or broil
them, basting frequently with the sauce.
These burn very
easily, so turn frequently and watch carefully. When they
are brown and crisp all over—no more than 10 or at the
most 15 minutes—remove from the grill and serve.