General Discussion

Lamb riblets


General Discussion 11

Lamb riblets

Tom Meg | Jan 3, 2004 06:31 PM

I picked up some lamb riblets from the Union Sq. Greenmarket today. They kind of look like spare ribs.

A google search turns up a few recipes involving high heat (grilling, broiling, etc.), and according to Dennison this cut also braises nicely.

I'm definitely more of a braiser, especially this time of year. Most of the ideas I'm toying with for tomorrow's dinner involve treating them like lamb shanks.

I have tons of lamb shank recipes and ideas, but since I've never dealt with riblets before, is there anything I should know or keep in mind before proceeding? Anything I can do to bring out their specific essential qualities (ie. a way to prepare them that doesn't make me think "this is great, but lamb shanks or some other cut would have been just as good")?


Want to stay up to date with this post?

Recommended From Chowhound