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Lamb Ribs with Shaved Asparagus, Mint and Feta Salad MICHAEL SYMON

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Michael’s Lamb Ribs with Shaved Asparagus, Mint and Feta Salad hits the spot!

1 tablespoon dried oregano
1 tablespoon garlic salt
1/2 tablespoon smoked paprika
1/2 tablespoon coriander seeds (toasted and ground)
1 teaspoon freshly ground black pepper
2 tablespoons kosher salt
2 racks lamb spareribs
1 lemons (juiced)
3 tablespoons honey
1/4 cup red wine vinegar
2 garlic cloves (minced)
1 cup red onion (minced)
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
3 tablespoons fresh oregano leaves
1 pound asparagus (trimmed and shaved)
1/4 cup mint (julienned)
4 ounces feta (crumbled)
kosher salt and freshly ground pepper (to taste)
3 lemons
flakey sea salt
3 tablespoons extra virgin olive oil

For the ribs: In a small bowl, mix together the dried oregano, garlic salt, paprika, coriander, pepper, and kosher salt. Moisten the ribs, with the lemon juice and then coat all sides with the rub, making sure to distribute it evenly. Arrange 2 of the lamb racks on a sheet pan, overlapping them like roof shingles.
Set up your grill or smoker for indirect heat, meaning the ribs will not be directly over your heat source. Using low heat and apple-wood chips in a foil packet to the grill, put the ribs on the cool part of the grill, cover, and smoke for 2 hour, flipping halfway through. Remove from the grill and allow to rest for 30 minutes.
For the Glaze: In a small bowl, add the honey, red wine vinegar, garlic, and red onion and whisk to combine.
Meanwhile, increase the grill heat to medium-high. Cut the lemons in half and grill flesh-side-down until nicely marked and slightly soft, 3 to 5 minutes. Set aside.
Put the ribs on the hot side of the grill meat-side-down, cooking over direct heat for about 4 minutes, brushing with the sauce throughout grilling. Flip, and cook for 2 minutes, continuously brushing with glaze. Remove the ribs from the grill.
For the Asparagus, Mint and Feta Salad: In a large bowl, add the red wine vinegar and olive oil and whisk to combine. Add the asparagus and toss to coat, seasoning with salt and freshly ground pepper. Gently fold in the feta and mint.
Serve the ribs topped with the asparagus, mint and feta salad, and garnish with grilled lemons, sea salt, fresh oregano, and a drizzle of extra virgin olive oil.
Tip: Rub the lamb spareribs one day in advance and store in the refrigerator. Remove from refrigerator 30 minutes prior to grilling and bring to room temperature to ensure even cooking.

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