oldschool -- I hope you get to cook those ribs and lamb before they go off!
Or if you don't get to them quite soon enough, use lots of spices.
Oh-I see you cooked the ribs. Sounded delish. Now only the lamb to go!
Tonight: Pan-grilled loin veal chops (brined first for about an hour), with lemon wedges
Puree of celery root/celery/scallions/russet potatoes (with sour cream and dried celery leaves blended in)
Salad of radicchio, endive, red leaf, cucumber, and "sun-dried" tomatoes, dressed with oil from the tomatoes, red wine vinegar, and dried oregano
Palmer chardonnay (North Fork of Long Island, NY)