Lamb Rib Chops

16 medium riblets will serve 4 people

Marinade for 16 riblets
1/4 cup olive oil
1 lemon, juiced
1/2 t. salt
2 tender fresh sprigs of rosemary needles
2 sprigs of fresh oregano leaves
2 cloves garlic, finely chopped

French the riblets by cutting off most of the fat, leaving the rib and the meat. If the riblets are small, they will be tender and not need to soak in the marinade. If they are larger, marinate them for 4 hours before cooking. If you broil them, plan for 2 minutes per side for small ones.
The trick is never to overcook. The meat will shrink, lose its tenderness and its flavor.