Lamb Ribs with Mustard-Rosemary Garlic Paste

This is adapted from a recipe in "The Grassfed Gourmet," by Shannon Hayes. I usually don't much like rosemary, but it's delicious in this. The edges are so crispy! You can use Denver ribs, short ribs, or riblets.

Serves 2-4, depending upon meatiness of ribs/riblets and/or hunger level of the diners.

1-2 pounds lamb ribs/riblets
1 tbsp. ghee
1 tbsp. mustard (wet)
2 tsp. dry rosemary
1 tsp. salt
1 tsp. freshly ground black pepper
2 large cloves garlic, crushed

Heat oven to 350f. Combine all ingredients except ribs in a small bowl. Rub both sides of ribs/riblets well with the seasoning paste, and set them in a shallow roasting pan lined with foil. You can stand the ribs up against each other, if they're long enough (they'll collapse as they cook).

Roast for 1-2 hours, until the meat pulls slightly away from the bone, and the fatty bits are crispy to your liking.