We did follow the previous recipe and were well pleased with it. We simmered the lamb for a couple of hours then chilled the broth and ribs. After skimming and removing all possible fat, we used the broth to cook lentils, baked the ribs in a roaster, and cooked separately a batch of pearled barley that we served as a side dish.
The lamb itself was delicious. the combination with lentils, superb.
When we ate the leftovers the next day, we mixed the barley, lentils and lamb with a bit of curry powder and the tastes were sublime!
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