- 16 small lamb rib chops (2 racks, French cut)
- For the lamb: Place the lamb rib chops in a colander and rinse in cold water. Pat completely dry and place in a large, non-reactive container or bowl.
- For the marinade: Place all the ingredients for the marinade in the container with the lamb and toss well. Cover with a lid or plastic wrap and marinate for 2 to 3 days in the fridge. Turn the chops