This boneless lamb rib must be the best lamb I have ever had !! Cooked by my wonderful husband, Jason Tjen, this lamb was juicy, flavourful and it was melting in my mouth... while exuding the lamb smell only slightly. I guarantee you will not go wrong with this part of the lamb. Here is how he cooked this. He marinated with Mirin, salt and pepper, added a bit more salt and pepper when he was grilling and added a little bit of beer a few minutes before he turned off the heat. It can be a bit greasy if you eat only the lamb, so I recommend you to have it with perilla leaves.We had it with Kimchi jigae (김치찌개), they went along really well too. ;)
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