Ross in Ventura, Here ia a marinade that I like on lamb. When you say riblets are you referring to the whole rack or individual pieces. If the whole rack wrap the tips in foil and do direct high in the dome at 325 about 30-40 minutes depanding on size and pull around 130F depending how you like the meat cooked. If individual riblets sear fast like a thin steak.Marinade, Lamb, Richard INGREDIENTS: 1 Cup Italian Salad Dressing 4-6 Cloves Garlic, Whole 1/3 Cup Sweet or Red Onion, Diced 1/3 Cup Rosemary, Fresh Leaves 1 Tbs Black Pepper, Fresh Ground 1 Pinch Sea Salt 1/4 Cup Balsamic Vinegar 1 Lemon, Juice From Fresh Mint leaves, ( Optional ) 1/4 Cup Soy Sauce, ( Optional )
Preparation: 1 Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat. 2 This works well for lamb kabobs, legs, rack or shoulders and shanks. 3 Soy sauce may be added for optional flavor., 4 If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time. 5 Save the rosemary twigs for smoke!
Recipe Source Author: Richard HoweSource: BGE Forum, Richard, 05/25/01
