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These beautiful lamb riblets from Prather Ranch are a true delicacy. I like to prepare them with a Roman mint lemon pesto which compliments the rich flavor of the lamb.

Ingredients (serves 6-8 as an appetizer):
-1 rack of Prather Ranch (or from another quality, organic farm) lamb riblets (I usually serve 2 riblets per person as an appetizer)
-salt & pepper
-extra virgin olive oil
-1 large bunch of fresh mint leaves
-2-3 lemons
-ice for the ice bath

Pre-heat the oven to 450 degrees. Trim off any excess fat from the riblets. A little is okay and makes the lamb taste even more rich and succulent. Just remove any large pieces. Salt and pepper the riblets and set aside to reach room temperature.

Bring a pot of water to a boil and have your ice bath ready. Using a strainer submerge the mint leaves into the boiling water and blanch for 1 minute. Remove and immediately plunge into the ice bath to stop the cooking and to retain the beautiful green color of the mint. Add the mint to a food processor along with a few small pieces of the ice cubes. Puree the mixture whilst drizzling in about 1⁄2 cup of extra virgin olive oil. Salt the mixture to taste and set aside in a bowl.

Roast your lamb in an uncovered roasting pan for approximately 20-30 minutes. Check regularly for progress and turn over half way through. Cook until medium rare. You want the lamb to be slightly pink but not too much on the rare side.

Remove the ribs from the oven and allow to rest for 10 minutes. Cut rack into individual pieces and arrange 2 on each plate. Drizzle the mint lemon pesto around the ribs onto each plate. Garnish with a thin slice of lemon. Serve immediately.

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