GRILLED LAMB RIBLETS
I love lamb riblets and this is a great way to cook them on the grill--I think it will work for lamb chops too just changing the cooking times. The original recipe called for lemons, but when I made this I was out of lemons so used lime for rubbing on the lamb itself. Recipe source: Bon Appetit (August 1990)
Provided by ellie_
Categories Lamb/Sheep
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- To make the glaze: in a saucepan over medium high heat melt butter and oil together. Stir in shallots and sauté for 4 minutes or until golden brown.
- Stir in garlic and sauté for 2 minutes.
- Stir in thyme and cook stirring for 1 minute.
- Stir in honey and lemon juice and bring to a simmer, stirring until honey dissolves. Reduce heat and simmer for 10 minutes, stirring frequently.
- Stir in mint and simmer stirring frequently for 10 more minutes or until glaze is thick.
- Add salt and pepper to taste.
- Cover and let stand for 3 hours. (*Glaze can be prepared one day ahead, covered and refrigerated. Before using, stir over low heat until heated.).
- To prepare riblets: rub riblets with cut sides of lemons (or limes see note above in description). Season both sides with spices, salt and pepper. Cover and let stand for 45 minutes while preparing barbecue grill.
- Prepare grill to medium high heat. Brush grill with oil.
- Place ribs on grill and sear for 8 - 10 minutes per side.
- Cover with grill lid or aluminum foil and continue grilling, turning occasionally for 20-30 minutes or until lamb is done. Uncover.
- Brush riblets with some of the glaze and continue grilling for 10 minutes or until lightly charred.
- Cut riblets into serving pieces and then arrange them on platter, garnishing with mint and lemon wedges.
Nutrition Facts : Calories 341.2, Fat 19.9, SaturatedFat 7, Cholesterol 22.9, Sodium 74.7, Carbohydrate 48, Fiber 4.8, Sugar 35.3, Protein 2.4
GRILLED OR BROILED LAMB RIBS
Steps:
- Start a charcoal or wood fire, or preheat a gas grill or broiler; the fire should be only moderately hot, and the rack should be at least 4 inches from the heat source. Bring a large pot of water to a boil; salt it. Add the lamb, and simmer for 10 minutes.
- Drain ribs. Grill or broil them for about 10 minutes, turning once or twice and sprinkling them with a little salt and pepper. Meanwhile, process the honey, mustard and onion in a blender until smooth.
- When ribs begin to brown, brush them with sauce, and continue to cook, watching so they do not catch fire. When they are brown and crisp all over - in about 10 to 15 minutes - remove from grill, and serve.
Nutrition Facts : @context http, Calories 1152, UnsaturatedFat 37 grams, Carbohydrate 21 grams, Fat 74 grams, Fiber 1 gram, Protein 95 grams, SaturatedFat 32 grams, Sodium 1317 milligrams, Sugar 18 grams, TransFat 0 grams
MARINATED LAMB RIBLETS
Provided by Barbara Kafka
Categories appetizer
Time 55m
Yield 25 to 30 pieces
Number Of Ingredients 10
Steps:
- With a sharp knife, cut between the ribs of the nine strips (three per rack) to divide into riblets.
- Mix together all remaining ingredients in a bowl to create a marinade. Add riblets and stir to coat well. Let riblets marinate at least 3 hours, or overnight in refrigerator, turning them occasionally in marinade.
- Preheat oven to 375 degrees.
- Place riblets, separated, on a roasting pan or jelly roll pan. Bake 35 to 50 minutes, depending on meatiness of ribs, basting every 10 minutes. Serve hot.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 13 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 126 milligrams, Sugar 0 grams
ROASTED LAMB RIBS
Provided by Julia Moskin
Categories dinner, easy, main course
Time 3h
Yield 1 or 2 servings
Number Of Ingredients 3
Steps:
- Heat the oven to 225 degrees. Sprinkle the meat with salt and pepper and place fat-side up in the roasting pan. Bake 3 to 4 hours, until the fat has rendered and browned and the meat is well done. Slice into ribs.
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