Lamb riblets are such a treat. They are packed with flavour as lamb usually is and they also cook quickly which is a bonus.
What You’ll Need - Serves 2
600g Lamb Riblets
2 Oranges
2 Garlic Cloves
Ginger (About Half Your Thumb)
1 Lemon
1 Tbs Miso Paste (Optional or 2 Tbs Fish Sauce)
6 Tbs Soy Sauce
1 Tbs Honey
Salt & Pepper (Szechuan Peppercorns work really well in this recipe but if you don’t have them readily available, normal pepper is fine)
Prep - 1 Hour
Grate the garlic and ginger into a small bowl.
Squeeze the orange and lemon juice into it.
Add the miso paste or fish sauce, soy sauce , honey and pepper to taste. Combine. This will be a very runny marinade.
Season the riblets with salt then pour the marinade over them. Massage the marinade into the meat then set aside to for at least an hour.
Lay your riblets with the bone side facing up so the meat on riblets is submerged in the marinade as much as possible.
Let’s Get Cooking - 20 Minutes
Heat a pan with just enough oil to coat the pan. (Lamb riblets often have a lot of fat so you don’t need much oil to fry them)
Remove the ribs from the marinade and pat them dry. (Don’t discard of the marinade) Lay them in the pan and brown them on each side
Make sure that they have a nice colour on them and start to crisp up.
Once the riblets have browned on each side, turn your heat to medium low (2 on your stove knob)
Add the marinade to the pan with the ribs and allow it to come to a simmer.
Let the marinade simmer until it thickens, keep turning the riblets in the marinade as it simmers. This should take no more than 5 minutes.
Serve and pour the marinade over the ribs. Sprinkle some sesame seeds sprinkled on top or fresh coriander or spring onions.
Love,
V