3 large cloves garlic
1 medium yellow onion, peeled and halved
1 carrot, peeled
1-1/2 to 2 pounds lamb ribs
1 bay leaf
1 tsp salt
1 generous tablespoon fresh rosemary leaves, roughly chopped
1 large bunch of rosemary
1 tsp dried caraway seeds
Salt and pepper
Peel two of the garlic cloves and bash them lightly with the side of a knife to break them open and release their oils. Place them along with the onion, carrot and ribs in a into a lidded stock pot or pan large enough to hold them easily and add water to cover. Add bay leaf and salt and bring to a boil. Reduce the heat to a slow simmer. Cover and simmer for about an hour. Transfer ribs to plate. Discard the remaining solids and cooking liquid. Ribs can be made ahead up to this point and refrigerated.
Roast the ribs. Preheat the oven to 350ºF.
Mince the remaining garlic clove and drizzle with a little olive oil. Season ribs on top with some salt and a generous grinding of pepper. Sprinkle chopped rosemary and caraway seeds over ribs and arrange garlic slices on them. Place ribs on the remaining rosemary sprigs in a lightly oiled roasting pan and place in oven. Roast ribs until nicely browned, about 1 hour. Remove from oven and let them rest for about 5 minutes. Slice into individual ribs and serve.