They are obtained from the backbone and in some cases the rib eye muscle. The meat is close to the bone, which makes them especially flavorful. They are perfect for the grill as they are mainly bone. They usually take a longer time to cook than most cuts as they can be tough and how you cook them makes a difference in their tenderness. While some call for braising them first in their marinade, We recommend otherwise as this compromises the flavor. Instead, roast them low and slow, covered with foil for the first hour and then uncovered for the second hour, turning each 30 minutes. Use a rimmed sheet pan that is lined with foil to help with clean-up; also place the lamb on a rack so that the fat could more easily drip off.
For a glaze, use a slightly syrupy balsamic vinegar glaze by gently boiling 2/3 cup of balsamic vinegar until it reduces and becomes slightly thick; this takes about 10 minutes and keep an eye on it so that it doesn’t boil over. The result is a palatable and crispy surface. The flavor is rich and fatty. It’s best to serve with something green or acidic such as steamed spinach tossed with a little olive oil and fresh lemon juice. A spicy cabbage or fennel slaw would also pair well.