Riblets are often overlooked, since they are relatively fatty. While many chefs have been turning this cut into lamb bacon for a while, we are starting to see the riblets grow in popularity among home chefs as well. When slow cooked or smoked, they become incredibly tender, and the flavor of the fat is as rich as marrow.
Don’t be afraid of the fat, and don’t bother yourself much with it. It will render out while cooking, and you can trim off excess as you eat.
- 8 lb Grow and Behold Lamb Riblets
- 2 tablespoons tumeric
- 2 tablespoons cumin
- 2 tablespoons curry
- 1.5 teaspoons baharat
- 2 teaspoons toasted garlic
- 2 tablespoons chili powder
- 1 tablespoon black pepper
- Combine ingredients for spice rub and mix well. Pat riblets dry, and coat generously with spice rub. Allow to sit in fridge overnight.
- Preheat oven to 200F.
- Arrange riblets in a single layer in a large roasting pan, bone side down. Add ½ cup of water to pan, and cover tightly with lid or aluminum foil, and place in oven.
- After 1 hour, remove foil/lid, and return to oven. Roast another 4-5 hours. Remove pan from oven, and increase temperature to 450F. Baste riblets with the fat that has rendered out, and return to hot oven to brown for 10-20 minutes, until a crust has formed.
- Serve hot with techinah (kitniyot), arugula, and sauerkraut.
- Can be prepared up to 4 days in advance. Cool completely, uncovered, then store in fridge wrapped in foil. Reheat, uncovered, at 170-200F.