Owen seems to have a simple premise for this book. Lamb is a good protein and low in fat. She does not seem to be from a farming family, nor does she have a sheep farm. She did, however, publish several books about cooking lamb.
And speaking of lamb ribs, they are a favorite, but one needs a butcher. Check out this recipe.
Honey-Garlic Lamb Ribs
2 cloves garlic, mashed
1/2 cup soy sauce
1/2 cup dry white wine, sherry or pineapple juice
1/2 cup honey
2 teaspoons curry powder or 1 teaspoon powered ginger
Combine all ingredients, except salt. Brush ribs well with mixture and let stand several hours or overnight under refrigeration. Broil over coals, following equipment manufacturer's directions for spareribs. Brush frequently with sauce. Sprinkle lightly with salt. Serve piping hot.
My guess is you don't have your manufacturer's direction booklet. While lamb ribs won't take as long as pork ribs, they will take about 2 hours.