Greek Style Lamb Breast Ribs

 

1 lamb breast rib plate (sold as a pair)
4 tbs olive oil or more if needed
1 large yellow onion sliced into rings and broken apart
1 tsp dried mint leaves
1 tsp dried oregano
1 tsp dried ground coriander
1 tsp powdered rosemary or chopped fresh rosemary
1 tsp garlic powder (forgot to chop some fresh)
1 tsp smoked paprika
1 tsp each of salt and pepper

Preheat oven to 300 F. Rinse room temperature lamb breasts with water and pat dry. Remove silver skin on rib bones. Rub all sides of lamb breasts with olive oil. Mix all spices together and rub onto all sides of lamb breasts. 

Lay out a generous amount of aluminum foil overlapping side to side and diagonally so that foil will cover all parts of the lamb breasts. Take 3/4 of the onion slices and make a bed on the foil, drizzle a little olive oil over onion slices and place both lamb breasts bone side down and side by side on the onions. Spread remaining 1/4 of onion over the lamb breasts. Wrap foil over the breasts making sure all is covered. You may have to use two more pieces of aluminum foil to be sure lamb breasts are sealed up in the foil package. Place foil wrapped lamb breast package on a raised tray in a roasting pan. Add 1-1/2 cups of water to bottom of roasting pan (in case any juices leak so they won't burn). Place pan in preheated over. Expect lamb to cook at least 2 hours. Remove foil last 1/2 hour to allow ribs to brown, reserve any drippings to make a gravy. Low and slow is best for cooking this cut of lamb. 

Gravy was made with dripping from inside the foil and 1/2 cup white wine, 3 tbs tomato paste, 1 tbs dijon mustard, dash of worchestershire sauce, one pat of butter. Thickened with 2 tbs gluten free flour. Served with roasted potatoes and a side of tzatziki and the gravy drizzoled over the lamb ribs and the potatoes. The lamb was delicious and very tender and the whole meal very enjoyable.