Lamb Riblets with Yogurt Dill Sauce

Sauce for lamb riblets:

• 1/3 c yogurt
• 1 1/2 T olive oil
• 1/2 tsp dried dill
• 2 cloves garlic, minced
• 1 T lemon juice
• 1/2 tsp salt

2 lbs lamb riblets (figure 1-2 ribs per person as an appetizer)

Sprinkle the riblets with salt and pepper (about 1 tsp kosher salt per pound of meat); grill over medium high heat for 3-5 minutes, meat side down; turn, reduce the heat to low, cover, and grill, bone side down, for another 3-5 minutes.  Serve with a big spoonful of yogurt dill sauce on the side.