Cedar Planked Lamb Spare Ribs

This was my first attempt at grilling lamb and I was pretty happy at how things turned out.  I learned a lot and will do better next time.

I started out with the breast bone section of lamb which ought to be pretty close to the same thing as spare ribs on a hog.  This piece wasn't very big...probably weighed just under two pounds.

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.

After 30 minutes the lamb looked amazing!  The fat was browned up, crispy and bubbling.  The smell was amazing.

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.

The end product was delicious but tough.  I probably should have gone ahead and treated them like spare ribs.  I should pulled them when they were probe tender and were closer to 190F.  

Overall i was glad that I tried something new and learned a little in the process!

Folks That Grill Lamb Better Than Me
Grilled Lamb Ribs
Grilled Lamb Chopswww.foodandwine.com/recipes/grilled-lamb-chops-with-roasted-garlic