- 3 lamb rib racks
- 1 bottle Bernsteins' Italian Dressing
- 1 eggplant
- 1 large onion
Have butcher cut lamb racks into 3 portions each. Place in a shallow pan and pour over dressing. Marinate at room temperature 1 to 2 hours or overnight refrigerated, turning occasionally. Slice eggplant into 1 inch slices; slice onion crosswise into 1/2 inch slices. Alternate lamb and vegetables on barbecue spits and brush with remaining marinade. Cook over hot coals 30 minutes, or until done, brushing with marinade and turning frequently. Serves 4-6. Variation: Ribkabobs may be oven cooked or broiled.