Test 2 - Slow Cooked Lamb Ribs

http://www.delicious.com.au/recipes/silvia-collocas-spicy-slow-cooked-lamb-ribs/30db6505-3526-4d65-8123-42b33ec08348
http://www.thekosherfoodies.com/garlic-rosemary-lamb-riblets-oven/
http://www.thelady8home.com/2013/06/12/slow-cooked-crock-pot-lamb-short-ribs-and-the-mountains-echoed-book-review/

1-Very tasty, and I forgot the lemon thing, which I'll add as an optional element.
2- Made again, it was good, but the cooking time was way off. I wonder if my slow cooker has an inaccurate dial? Anyway, it took 6 hours, I think, to cook.
3- I quite like this as a way of using lamb ribs - crown roasts or roast rack of lamb hasn't been my favored method, at least not so far. I think Ben doesn't mind it but doesn't really like the different textures when you scoop off the flesh from the bone. Anyway, I made it tonight in a pot on the stove with no alteration in the ingredients and it was very tender and flavorful. I'll indicate this second method of cooking in the instructions.
4 - I doubled the recipe and it was quite good. However, I suspect I shouldn't increase the amount of olive oil. I've added a new note about it.

1 lb lamb ribs
2 sprigs rosemary, leaves picked
1/4 cup olive oil
1 tsp chilli flakes
3 garlic cloves, whole
1 onion, peeled and quartered
1/4 cup white wine
Optional (good to lighten the dish in summer) Zest and juice of 1/2 lemon
A pinch of salt
A pinch of pepper

1. Mix the lamb ribs with rest of the ingredients. NOTE - if doubling the recipe, do not increase the quantity of olive oil.
2. STOVETOP - put the mix in a pot so that it half-fills it, bring it to a rapid simmer then turn to low and let gently simmer for a couple of hours.
3. SLOW COOKER - put the mix in the crock pot and cook over low for 6 hours.
4. Transfer the ribs to the crock-pot.
5. Cook on high for ½ hour.
6. Turn the crock-pot on low and cook for 3 6 hours.
7. Before serving, squeeze over lemon juice and sprinkle with zest.
8. Serve with boiled potatoes and a crusty bread.