I live in South Africa, where lamb is affordable and I have a butcher willing to do just about anything regardless of labour intensivity. Thus I have been experimenting lately with deboned racks of lamb, lamb loins, and deboned lamb ribs. Tandoori style lamb ribs on a wood fire was excellent, as was a whole deboned rack of lamb rolled and tied and grilled over a wood fire.
I have found numerouse references online to "Crispy Deboned Lamb Ribs/Rack of Lamb" served in restaraunts in Hong Kong. People are really raving about this dish! Has anyone tried it? and better yet anyone have this recipe on hand?
By the way any other suggestions for deboned lamb ribs (or maybe racks of lamb). I am partial to recipes involving wood fired grills or hot smoking/smoke roasting using a weber.