When I made these lamb riblets for dinner, I proclaimed that they were the best thing I’ve ever made, and David said that they’re better than lamb chops. So obviously I had to share them with you guys. Then I thought to myself, today is a good day to share this recipe with you, because it’s our birthday, and what’s a better birthday present to ourselves than my favorite new recipe? Usually we make ourselves decadent desserts like s’mores ice cream sandwiches or maple crunch layer cakes for our birthday, but there’s nothing wrong with a special savory treat!
They were an impulse buy at the butcher. I remember having some amazing lamb riblets at Mike’s Bistro a while ago, when it was still on the Upper West Side; when I went back again and asked about the dish, I was told it was a special. So when I saw one package in the case at Prime Butcher Baker, I went ahead and bought it, thinking I could recreate that delicious dish. I asked the guy behind the counter for some tips, and he told me to broil them then cook for a long time to get a crispy exterior and let the fat melt away. Then I asked our followers on Facebook and Instagram and I got some more advice (thanks, guys!). I decided to go with the classic rosemary and garlic flavor, so it wasn’t the same, but it sure was yummy, with simple ingredients, and so easy to make: a real winning recipe!
Garlic Rosemary Lamb Riblets
Serves 4 as an appetizer
Ingredients:
- 1 lb lamb riblets
- 3 cloves garlic, chopped
- 2 sprigs rosemary, chopped
- salt
- pepper
- olive oil
Directions:
- Mix the garlic, rosemary, salt and pepper together.
- Brush both sides of the lamb very lightly with olive oil (it doesn’t need more fat, but the oil will help the rub stuck), then pat the garlic rosemary evenly on each side.
- If you have time, marinate in the fridge for a couple of hours.
- Preheat the broiler. Broil for 5 minutes on each side.
- Lower the oven to 300 degrees and let cook for 2 hours, or until dinner is ready.
- Cut along ribs individually and serve.
