Grilled Or Broiled Lamb Ribs

• 4 to 5 pounds lamb breast, cut into ribs
• Salt and freshly ground black pepper to taste
• 1/4 cup honey, orange marmalade or maple syrup
• 1/4 cup Dijon mustard
• 1 small onion, peeled

1. Start a charcoal or wood fire, or preheat a gas grill or broiler; the fire should be only moderately hot, and the rack should be at least 4 inches from the heat source.
2. Bring a large pot of water to a boil; salt it.
3. Add the lamb, and simmer for 10 minutes.
4. Drain ribs.
5. Grill or broil them for about 10 minutes, turning once or twice and sprinkling them with a little salt and pepper.
6. Meanwhile, process the honey, mustard and onion in a blender until smooth.
7. When ribs begin to brown, brush them with sauce, and continue to cook, watching so they do not catch fire.
8. When they are brown and crisp all over in about 10 to 15 minutes remove from grill, and serve.

lamb breast, salt, honey, dijon mustard, onion

Taken from cooking.nytimes.com/recipes/9263 (may not work)