Lamb Ribs

Few things compare to the delicate, classic flavors that is the trademark of a well-prepared rack of lamb.  Unfortunately, the meat has become prohibitively expensive for the average home cook, with the cut demanding over $15 per pound even at bulk discount stores.  A recent foraging expedition at the supermarket yielded a surprisingly inexpensive impulse purchase: "Denver-style Lamb Ribs".  Never having heard of that particular cut, I ended up winging a recipe that melded Indian, French, and American Northwest techniques.

ZESTY ZAFTIG’S BALSAMIC-DIJON LAMB RIBS
Time: 2 hours
Servings: 2

2 pounds lamb ribs, Denver style (trimmed of excess fat)
1 bay leaf
1 teaspoon dried tarragon
1 teaspoon dried ginger
2 garlic cloves, smashed
1 thick slice of onion
1 leafy rib of celery
1 cup milk
Water
Salt and pepper, to taste

1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon dijon mustard
½ teaspoon each of onion powder, garlic powder, and paprika
Salt and pepper, to taste

Place racks of lamb ribs in medium-sized pot or pan with tight-fitting lid.  Add milk, enough water to cover the ribs, bay leaf, tarragon, ginger, garlic, onion, and celery.  Bring to a simmer, uncovered, and remove any scum that rises to the surface.  When all scum has been boiled out, cover and simmer for 1 hours.  Meanwhile, prepare the basting glaze by thoroughly combining the balsamic vinegar, dijon, honey, salt, and pepper.

If grilling: pre-heat grill on medium heat.  Grill racks of ribs on elevated grate, basting often and turning only once, 15-20 minutes.
If baking: pre-heat oven to 400°F.  Place ribs, meat-side down, on foil-covered wire rack, brushing with glaze.  After 10-15 minutes, flip over so the meaty side is up.  Brush with glaze every 3-5 minutes until sticky.