Lamb Riblets Stew Recipes

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

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.

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.

Steps:

• Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
• Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
• Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

Steps:

• It is so easy to make this and let it sit for 2-3 hours in a dutch oven on top of the stove or in the oven or in a cockpot.
• Sometimes my Mom would save the fat she would drain off before makng the Turkey gravey to braise the Lamb Riblets in...that was my very favorite way.
• Braise the Lamb Riblets in butter, chicken fat, or turkey fat. Add the onions and brown them. Add salt, pepper and garlic powder to taste.
• Add the broth. Cover and simmer for 2 hours or until the riblets are almost tender.
• Add the potatoes, carrots and green beans. Cook until all is tender.
• Lift the riblets out and the vegetables. Make a gravy. Return all to dutch oven. Serve hot...