2 lamb racks (about 8 to 9 ribs each)
1/2 cup extra-virgin olive oil
4 garlic cloves, crushed
2 tablespoons fresh rosemary, crushed
2 tablespoons fresh thyme, crushed
freshly ground black pepper
Mix all marinade ingredients together. Marinate lamb in marinade for several hours or overnight.
Preheat oven to 450ºF.
Scrape the garlic and herbs from the meat. Sear lamb rack in an ovenproof skillet for 2 to 3 minutes over a fairly high heat. Transfer to the oven and roast for 12 to 18 minutes, depending on desired doneness.
3 lbs. veal ribs, cut
¾ cup brown sugar
4 tablespoons soy sauce
3 tablespoons water
3 cloves garlic, crushed
Combine above ingredients. Roll rips in sauce. Place in pan and refrigerate overnight. Bake in 350° oven for 1 ½ hours. Makes 5 servings