Slow Roasted Lamb Baby Back Ribs

Slow Roasted Lamb Baby Back Ribs
Marinade

2 Tablespoons fresh thyme, lightly crushed (chopped fine is ok)
2 Tablespoons fresh rosemary leaves, lightly crushed (chopped fine is ok)
2 Tablespoons fresh marjoram leaves, lightly crushed (chopped fine is ok)
4-6 Tablespoons extra-virgin olive oil 
2 Satsuma Sweet Potatoes1 rack Lamb Baby Back Ribs, cut in half

Mix ingredients in a large freezer bag.  Add ribs; turn to coat.  Marinate in refrigerator overnight.
Preheat oven to 250 degrees F.  Line baking sheet with heavy duty aluminium foil.  Place ribs and marinade on to baking sheets.  Place potatoes on side.  Roast potatoes for 2 hours.  Roast ribs for 3 3/4 hours turning every hour.
When done, wrap ribs in aluminium foil.  Let cool.  Refrigerate overnight.  Refrigerate sweet potatoes.

To serve.
Preheat oven to 350 degrees F.
Open aluminium foil and roll back to expose ribs.  Place on to baking sheet with sweet potatoes.  
Bake for 30 minutes.  Take out and serve.