6 lb Lamb ribs
2 cl Garlic; split
Salt and pepper; to taste
2 tb Crushed dried mint
1 1/4 c  Olive oil
1 c  Red wine vinegar

Rinse ribs well. Pat well. Rub entire surface of racks with garlic.
Sprinkle generously with salt and pepper. Rub all over with crushed mint.
Place in flat container large enough to hold ribs . Drizzel with half of
oil and vinegar. Turn and drizzel with remaining oil and vinegar. Let stand
over night or several hours in refrigerator.

When ready to cook, thread rib on extra long skewer, cutting ribs where
needed to fit skewer. Grill over medium hot coals until crispy on the
outside, turning often. Serve with grilled jalapeno chilies, whole small
tomatoes, small whoule onions and thick eggplant slices if desired.