....and a way to get rid of all that pesky lamb fat:

https://barbecuebible.com/recipe/lam...-orange-salad/

For the lamb:
Fennel fronds (reserved from the salad above)
Fresh sprigs of thyme
Fresh sprigs of rosemary
6 racks lamb ribs (about 5 pounds total)
Coarse salt (sea or kosher)
Freshly and coarsely ground black pepper
Granulated garlic powder
Granulated onion powder
Dried oregano, preferably Greek
Extra virgin olive oil, preferably Greek




Arrange the racks of lamb ribs on a rimmed sheet pan. Score the
fat/meaty side in a diamond pattern as you would a ham.

XXXXXX
XXXXXX
XXXXXX
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Season generously on both sides with salt, pepper, granulated garlic,
granulated onion, and dried oregano.

Reconfigure your grill for indirect grilling and heat to 400 degrees.
Arrange the lamb ribs on the grill grate, bone side down, or place
vertically in a rib rack. Smoke-roast for about 45 minutes, or until the
meat has shrunk away from the bones by about 1/2 inch and the tops are
sizzling.

By which time all that subcutaneous fat has rendered off too which is a
great thing when lamb is in play.


Steven's sauce is OK, but I prefer:

https://twosleevers.com/tamarind-sauce-glaze/

Tamarind paste
Water
Kosher Salt
Cayenne Pepper
Agave nectar
Ground Cumin
Ground Coriander
Splenda (???)

(use brown sugar instead for flavor)

Have you been wondering how to make tamarind chutney? It's as easy as
these simple steps:

Mix. Combine water and tamarind paste together until all lumps have been
dissolved.
Add. All other ingredients.
Microwave. 5 minutes, stirring halfway through.
Taste and adjust. You want a good mix of hot (cayenne), sweet (agave &
Splenda), spiced (cumin & coriander) and tart (tamarind).
Serve.
Tamarind Chutney is basically just a thicker version of this and is
generally used for dipping Indian fried foods like samosas or pakoras.

For a thicker tamarind chutney recipe, use less water. For thinner
tamarind sauce or glaze, add more water. Otherwise, it's the same exact
recipe.