Lamb Spareribs $6.00/lb
This over looked, under appreciated cut of lamb is a secret favorite among lamb farmers. At this weekend's price we should all be taking a second look and I hope after reading Farmgirl Susan's Farmgirl Fare blog entry about Onion and Herb Crusted Lamb Spareribs, you will be clamoring to market to get some before the secret is out!
Here is a little excerpt from Farmgirl Fare:
This is the same way I prepare a whole leg of lamb for roasting. You simply slather on a thick layer of the onion and herb mixture and pop it in the oven. Both the leg and ribs will taste even better if you allow the meat sit for several hours once you've spread the topping on (set it in the fridge if it's going to be more than two hours). You can cook the ribs for as little as an hour, but two hours makes the topping nice and crisp and the meat more tender. You could probably slow cook them at a lower temperature for even longer.
I never measure out quantities when I make this; I just start with at least a couple of big handfuls of onion flakes and go from there. As long as there's enough olive oil to hold everything together and enough paste to make a thick layer, you really can't go wrong with this combination of ingredients, especially if your herbs are freshly picked. Simply adjust the amounts of everything to suit your tastes.