California Lamb Ribs with Honey-Balsamic Glaze
3 pounds single racks of California lamb
2/3 cup balsamic vinegar, divided
6 tablespoons olive oil
Salt, to taste
1 1/2 tablespoons chopped garlic
1 1/2 tablespoons chopped fresh rosemary
2 tablespoons honey
Arrange racks in large pot, and add water to cover. Cover pot and cook over low heat for 1-1/2 hours. Drain; pat dry and set aside.
In small bowl, whisk together 1/3 cup vinegar and olive oil; brush racks on all sides. Season racks with salt and rub all over with garlic and rosemary. Cover tightly, and allow to stand in refrigerator at least 6 hours.
To serve, arrange racks on hot grill and cook 30 to 35 minutes, turning occasionally. Meanwhile, combine remaining vinegar with honey in small bowl and mix well. Brush generously onto all sides of racks and continue grilling until sauce forms sticky coating, about 4 minutes per side. Transfer to serving platter. Cut racks between bones and serve.
To roast, arrange lamb on rack in shallow roasting pan. Cook at 325°F about 1-1/2 hours. Baste all over with honey-vinegar mixture, and continue to cook for 20 minutes longer, basting frequently with honey-vinegar mixture.