Saucy Lamb Riblets

Breast of lamb is a fatty, rather tough, and very cheap cut. Here is a cooking method which extracts fat, tenderizes the meat and transforms it into a succulent dish. It is an ideal meal to make a day ahead, then reheat gently when required.

As lamb riblets are rather small, they might fall through a normal grill grid. To avoid this, cover your grid with foil which has been perforated to allow fat from the riblets to drip into the grill pan.

If you wish, you can simmer the riblets in the oven rather than on top of the stove. Temperature should be 190°C (375°F).

Photo by Roger Kirby
Photo by Roger Kirby

Saucy Lamb Riblets Ingredients

  • 2 breasts of lamb
  • a little oil
  • 150 ml tomato juice
  • 1 small onion
  • 30 ml (2 tablespoons) brown sugar
  • 30 ml (2 tablespoons)
  • Worcestershire sauce
  • 15 ml (1 tablespoon) vinegar
  • 2.5 ml (1/2 teaspoon) salt

Saucy Lamb Riblets Directions

  1. Cover the grid with a piece of foil. Perforate at intervals with a skewer. Put in position and heat the grill until hot.
  2. Divide the breasts of lamb into riblets and put them in a single layer on the foil-covered grid,
  3. Grill under medium heat for 3-4 minutes to brown each side.
  4. Meanwhile, prepare the sauce. Skin and chop the onion.
  5. Put the onion and all remaining ingredients into a heavy-based saucepan or a flameproof casserole.
  6. Add 150 ml of water and heat gently, stirring, until well blended.
  7. Using tongs, transfer the browned riblets from the grill to the sauce pan or casserole.
  8. Bring to the boil, stirring.
  9. Cover tightly and simmer over lowest possible heat for about 1 1/2 hours.
  10. Check the pan occasionally. If the sauce falls below the level of the riblets, stir in a little hot water.
  11. If serving immediately, remove fat by floating a slice of bread on the surface of the sauce.


OR allow to become cold. Lift off the fat when hardened. When required, reheat gently and serve.

Serves 4

Lamb Riblets Variation

For curried riblets, chop onion and fry until transparent in oil. Add 10 ml (2 teaspoons) mild curry paste and stir until well blended. Add 150 ml water and 150 ml tomato juice. Stir and simmer for 5 minutes. Add 50 g (2 oz) raisins, then add the pre-grilled riblets and simmer for 1 1/2 hours.

More by this Author

  • Scissors
    0

    Scissors and shears are cutting instruments that operate by the action of the opposed edges of two blades. The blades, usually made of steel, are joined by a pivot pin or screw. There are handles at the ends of the...

  • Types of Beer
    0

    Beer is an alcoholic beverage usually made from malted barley, corn or rice, and hops. The hops produce the tangy flavor characteristic of many beers. Beers usually contain from 2 to 6 percent alcohol by volume and...

  • The White House
    0

    The White House as it appears from the north. Photograph by David Lat. The White House is the official residence of the President of the United States, located in Washington, D.C. It is on Pennsylvania Avenue facing...


Comments 2 comments

scarytaff profile image

scarytaff 6 years ago from South Wales

Good recipe. Got to try it. Thank you.


Bits-n-Pieces profile image

Bits-n-Pieces 6 years ago Author

Play around with the sauce recipe, the Worcestershire is what gives it a kick, but add other sauces to the tomato for variety, until you find something that really goes POW.

Don't forget to cook on the foil though, it really makes a mess especially because of that brown sugar.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working