Step 1

Preheat oven to 275-300 F.*

Step 2

Pat dry the lamb racks and remove the membrane holding the ribs together by gently lifting on one side with the tip of a knife and peeling it off.

Step 3

Line a baking sheet large enough to fit both racks with parchment paper. Place the racks on top and season generously with salt and pepper on both sides. Position ribs with the meaty side up and cover with another sheet of parchment paper. Wrap the so prepared ribs with aluminium foil, tightly.**

Step 4

Slow cook for 1 hour and 45 minutes and then unwrap to check for tenderness. If satisfied, leave uncovered and brush with your choice of sauce on both sides. (If it appears that the meat can use a little longer in the oven, go for another 20 mins and check again).

Step 5

Place the uncovered ribs back in the oven for 20-25 minutes. They will form a nice crust as the sauce bubbles. You can turn on the broiler for the last 5 minutes - stand by the oven and watch closely because the sugars in the sauce can burn.

Step 6

Transfer the cooked lamb ribs to a platter or cutting board, brush with sauce one more time and allow a 5 minute rest before you cut them for serving.

Step 7

Preheat the grill to 275-300 F by setting up a dual heating zone - charcoals or burners on one side only, ensuring an indirect heating zone next to the source of heat.

Step 8

Prepare the lamb ribs exactly as described in steps 2 and 3 above.

Step 9

Place the wrapped ribs near the heat source, not above it (charcoals or burners). Close the lid and maintain the temperature. Cook for 1 hour and 30 minutes and then unwrap to check for tenderness. If satisfied, move the racks directly onto the grill grates over the direct heat. (If it appears that the meat can use a little longer wrap again and check in 20 minutes).

Step 10

Grill over the direct heat for 4-5 minutes per side. Brush with barbecue sauce or glaze on both sides and continue cooking for a few more minutes per side until a nice crust forms.

Step 11

Move the racks to a platter, brush with sauce one more time and tent with foil for about 10 minutes.

Step 12

In a small sauce pan saute the minced garlic in the olive oil, over medium heat, just until garlic is fragrant and turns soft.

Step 13

Lower the heat to low, add honey and chopped rosemary. Let reach a slight bubbly simmer, then remove from heat. Add the lemon juice, stir and allow to steep. Keep warm. Use to brush over lamb ribs.

Step 14

In a small sauce pan combine all the ingredients. Bring to simmer over low heat. After 7-10 minutes as the sauce thickens, remove from the heat. Use to brush over lamb ribs and as a dipping sauce.