Denver Ribs with Salsa Verde

• PREP - 1 DAY

• COOK - 1 HOUR

• SERVES - 2

DIRECTIONS

For the ribs:
Combine herbs, wine, oil and seasonings. Marinate the ribs for 24 hours, turning several times. Grill over a low fire 1 hour until lamb is tender and starts to fall from the bone.A note on grilling lamb from Chris Schlesinger and John Willoughby in their book How to Cook Meat, (William Morrow, 2000): Since lamb contains a fair amount of fat that can drip into the fire and cause flare-ups, make sure you have a section of the grill with no coals so you can move the lamb there to let any flare-ups die down.

For the Salsa Verde:
Mix all ingredients. Serve room temperature.