I scored the fat and gave the lamb a rub down of rosemary, garlic, salt and pepper.
The lamb was grilled with high heat on top of a cedar plank that had been soaked in water for a few hours.
This is where I got stuck. I had no idea to what temperature I was supposed to cook this thing!
I took a wild guess and took it off the grill when it reached 165F and the meat had pulled back to expose the rib bones.
Overall i was glad that I tried something new and learned a little in the process!
Grilled Lamb Ribs
Grilled Lamb Chopswww.foodandwine.com/recipes/grilled-lamb-chops-with-roasted-garlic