Cavender’s Original All Purpose Greek Seasoning
Vinaigrette of lemon juice, olive oil and smoked pepper
Rack of lamb ribs
Rub seasoning on all sides of the ribs and place them in a gallon-sized plastic storage bag. Pour vinaigrette into bag and allow ribs to marinate at least four hours. Remove ribs from bag, discard the bag and marinade. Allow ribs to come to room temperature. Over a medium-high heat, grill ribs for about four or five minutes, turning frequently to allow all sides to char. Let grilled ribs rest for about five minutes before serving. Garnish with fresh mint leaves.
Serve with rice pilaf and buttered sweet peas alongside. A buttered, garlic bread stick makes a great accompaniment. Pair with a California cabernet or a light merlot. Enjoy!