Lamb Riblets with Maple Mustard Glaze

4 pounds breast of lamb, cut into 6 rib sections, breastbone cracked between each rib

1/2 teaspoon salt

1/2 cup coarse mustard

1/2 cup maple syrup

1 tablespoon cider vinegar

1/2 teaspoon fresh ground pepper

1/2 teaspoon dried thyme

1.     PREPARATION AND COOKING: Trim all visible fat from the breasts and put them in a 5-quart soup kettle with 2 tablespoons salt. Cover with cold water, bring to a boil, reduce heat to low and simmer, partially covered, until tender, about 1 hour. Drain and set aside to cool. In a bowl, stir the mustard with maple syrup, vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme. (Can cover and refrigerate breast and glaze separately overnight.)

2.      Adjust oven rack to high position and heat oven to 400ºF. Cut the lamb breast into individual riblets and put into a large shallow baking dish in a single layer. Bake riblets, meat side up, frequently draining rendered fat, until crisp and brown, about 35 minutes. Spoon half of the mustard-maple glaze over riblets and bake 8 minutes. Spoon on the remaining glaze and bake until very brown, 5-7 minutes. Serve immediately.

Servings: 4

Preparation Time: 3 hours

Serving Ideas: Goes well with dark rich baked beans and cole slaw

Suggested Wine: Pair with Nebbiolo. Marketed under these names as well  Barolo or Barbaresco.