Honey Lemon Lamb Riblets with Cilantro Jalapeno Dipping Sauce

 Honey Lemon Lamb Riblets with Cilantro Jalapeno Dipping Sauce

I developed the recipe as an appetizer and was first presented at the Gourmet Club dinner in Livermore, California.

4 pounds lamb riblets or enough to “feed the flock” 

4 ~ 5 lemons

Juice from one orange
1 cup chopped fresh mint
1⁄2 cup chopped fresh rosemary
Salt
Pepper

1 half a large onion cut into large full length chucks 
1 green bell pepper cut into large full-length chucks
 4 cloves of chopped garlic.
2 tablespoons olive oil

Honey Sauce

Juice from a lemon

1/3 cup of clover or orange honey

Cilantro

Jalapeños 

Marinate ribs for three to four hours with the juice of four lemons, juice of one orange, salt, pepper, chopped mint, chopped rosemary, chopped garlic, chopped remains of lemons in into large chunks.

Get the Barbecue grill hot. Skewer the onions and bell peppers and cook like kabobs for ten minutes. Cook ribs and lemon chucks until well colored from grill. Remove from grill and bake just ribs covered in a 375 preheated oven until tender. When ready to serve, reheat ribs, onion, bell pepper and lemon chunks in microwave. Reheat Honey Sauce. Toss with ribs and other ingredients. 

Garnish with Kalamata Olives and Cilantro. Serve with dipping sauce.