Tonight’s Dinner, 6/16

One of my favorite discoveries of the last few months is the lamb “riblet.”  These are essentially the shortribs and feature plenty of meat, flavor, and fat.  They are, when marinated and grilled, like lamb lollipops.  Yum.

For tonight’s meal I marinated the riblets in a mixture of white wine, tupelo honey, and sweeter herbs such as marjoram and thyme.  If we were not moving and I had my full gamut of herbs available I would have probably played with a mix of garam masala or sweet curry spices.

Baby carrots of multiple colors are looking great right now.  Thus, a little poaching in butter and pepper.  For some fibrous character the lamb and carrots will be served with wild rice (cooked, as always, in broth).