Pesach oven cooking suggestions for lamb ribs?
I bought a chunk of fresh lamb ribs to cook for this Shabbat. Any cooking suggestions? Needs to be done in my Pesach oven.
PS I don't use kitniyot or matzo meal on Pesach. Thanks.
So I ended up roasting the ribs plain for a while, then poured off the fat and froze it to use in cholent eventually. After that I topped them with a modest amount of glaze (didn't want to overwhelm the lamb flavor) made of all fruit sugar-free apricot preserves, wine vinegar, salt and pepper. Threw in a few cloves of sliced "shum chai" (fresh garlic) as well. Then roasted a while longer till they were nice and brown.
Truly finger lickin' good.
Thanks for the help.