Lamb Riblets


Lamb riblets are available in middle-eastern grocers or from local lamb producers. They are a special treat - juicy, meaty, and less gamey than other cuts of lamb. This can be an appetizer or main dish. We find the ribs so rich and satisfying that a rack between two is enough. If you have heartier appetites at your table, the recipe is easily doubled. Serve with roasted potatoes and a Greek salad. ~Joanna
2 racks lamb riblets, 1 pound each

1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
1 large clove garlic, chopped
2 teaspoons chopped fresh rosemary, or 1 teaspoon dried
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt

optional garnish
2 tablespoons Pomegranate Molasses
2 rosemary sprigs
1 In a large bowl or zippered bag, combine marinade ingredients. Toss riblets with marinade and allow to marinate 4 to 8 hours.

2 Preheat oven to 350°.

3 Remove riblets from marinade, allowing excess olive oil to drip off. Place on baking sheet, curved side up. Roast for 45 to 50 minutes until tender.

4 Drizzle some pomegranate molasses on a serving platter, then place riblets on top. Garnish with rosemary sprigs.

servings  use metric
original recipe yield: 4 servings

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