Wash the meat and dry it with kitchen paper eliminating the exceeding water. Degrease and widen it with a meat tenderizer. Peel the garlic and mince it in strips. Place the ribs on a oven pan, pour a bit of oil, add garlic and rosemary. Add salt, pepper and lard (as indicated following the original procedure) and mix everything. Let it marinate for approximately 10 minutes. Heat up the grill and place the lamb ribs for few minutes, turn them and let them cook on both sides. Serve hot with small slices of lemon.
Temperature of the grill is very important: it has to be very hot in order to generate the Maillard reaction, to best enhance the meat aromas.
This course highlights the delicacy and softness of the lamb ribs, which are tender and savory. Baked potatoes, artichokes or even a simple and fresh salad are perfect side-dishes. And what about wine? We recommend a good glass of Valpolicella or Amarone.