Barbecued Lamb Riblets
14 lb Lamb breast, cut in riblets
1 c Salad oil
2 ga Barbecue sauce
Cut the lamb breast into riblets. Cut lengthwise with a hand meat saw
or power saw about 1 1/2 to 2 inches wide the full length of the
breast. Then cut crosswise into 3 inch lengths.
Prepare the barbecue sauce.
Preheat oven to 375F-190C
Place the salad oil in the braiser and heat. Add the riblets and brown
thorouthly. Turn occasionally with a kitchen fork.
Pour the prepared barbecue sauce over the riblets. Cover braiser and
place in preheated oven.
Bake until the riblets are tender. Stir frequently to avoid scorching
or sticking. Do not overcook, they will be lacking in appearance when
served. Remove from the oven and check the seasoning.
Place in a steam table pan. Dish up 2 riblets per portion. Accompany
with baked rice.
Printer friendly version: Barbecued Lamb Riblets
Click Back to return here.