Don't put away those grills yet. This week chef Johnny Vee prepares lamb riblets (or chops) that have been tenderized with a yogurt marinade and spiced up with zahtar, a savory North African spice mix. The ribs can be grilled outdoors, over gas, charcoal or wood — or indoors, on a stove-top grill pan.

Rosemary flatbread — a perfect accompaniment to the lamb — also make use of yogurt. Vollertsen credits James Campbell Caruso, chef-owner of La Boca and Delicasa, with the original recipe, which he later adapted for cooking school students. The garlic-scented flatbreads, which cook up quickly on a cast-iron griddle or skillet, complement any lamb dish.

Add some grilled veggies and a crisp green salad topped with a little feta or goat cheese and you'll have delicious meal any time of year.

To see this episode of Cooking with Chef Johnny Vee — and catch all the chef's tips for success — log onto www.etastesantafe.com.

YOGURT AND ZAHTAR CHARRED LAMB RIBLETS (OR CHOPS)
(Serves 6)

2-1/2 pounds lamb riblets or 18 small lamb chops
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
6 garlic cloves, minced
1 cup plain whole milk yogurt
Juice of 2 lemons
1/3 cup zahtar (see note)
1/4 cup fresh cilantro

Season lamb riblets or chops with salt and pepper. Place lamb in a large bowl and drizzle with olive oil. Add garlic and rub to completely cover. Stir yogurt and lemon juice together in a small bowl. Cover lamb with yogurt mixture.

Sprinkle zahtar over lamb, coating both sides. Cover and refrigerate at least 2 hours or up to 8 hours.

Prepare a gas, charcoal or stove-top grill and cook lamb over direct heat until cooked to desired doneness.

Garnish chops with fresh cilantro and serve with rosemary flatbread.

Note: Zahtar is a North African spice mix. You can find it in specialty stores or order it over the Internet. You can also make your own zahtar by mixing together equal amounts of toasted sesame seeds, dried thyme and ground dried sumac (the edible variety). Leftover zahtar is delicious sprinkled over yogurt for dipping or used as a seasoning on plain flatbread before baking.

ROSEMARY FLATBREAD
(Makes 12 six-inch breads)

4 cups flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon finely chopped fresh rosemary
2 cups plain yogurt
1 tablespoon olive oil
2 tablespoons roasted garlic, mashed with 2 tablespoons olive oil (see note)
Extra olive oil for spreading
Kosher salt for finishing

Mix dry ingredients, including rosemary, in a large bowl. Stir in yogurt and olive oil. Knead until dough is smooth. Cover dough with a damp cloth and allow to rise for 1/2 hour.

Cut dough into 12 pieces and roll each piece into a ball. On a lightly floured board, roll each ball into a 6-inch circle. Heat a cast-iron skillet and brush skillet with additional olive oil.

Cooking one flatbread at a time, cook 2 minutes on one side and then flip and cook 2 minutes on the other side. Bread should puff and have nice browned spots on it.

Brush finished bread with roasted garlic and oil blend and sprinkle lightly with a pinch of kosher salt.

(Alternatively, grill each flatbread over high heat for about 2 minutes per side, or until flatbread is nicely browned and bubbled up. Remove from grill and finish as above.)

Note: To roast garlic, take a whole head of garlic and turn it on its side. Using a sharp knife, cut off the tip of the head 1/4-inch down, exposing cloves inside. Drizzle olive oil over the cloves and sprinkle with kosher salt and freshly ground black pepper. Place head in a small oven-proof dish and add 1/4-inch water. Cover with foil and bake in preheated 400-degree oven for 45 minutes, or until cloves are nicely browned and tender. Allow head to cool, then squeeze it: cloves will pop out. Add olive oil to the cloves and mash with a fork.