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LAMB RIBLETS Yield: 1 Servings 2 lb Lamb Riblets 1/4 c Butter or Margarine 1 1/2 ts Salt 1/4 c Cinnamon 1 c Brown Sugar 1/2 ts Nutmeg 1/2 c Orange Juice 1 ea Lemon, Thinly Sliced 1/2 c Pitted dried prunes, -finely chopped 1/4 c Dried apricots, finely -chopped 1 tb Each, salt and pepper Melt butter

Lamb Riblets Creole 3 pounds lamb riblets -- trimmed 1 large tomato -- chopped 1 medium onion -- sliced 1/4 cup green bell pepper -- chopped 1/4 cup celery -- chopped 15 ounces tomato sauce 1/2 cup water 1 clove garlic -- finely chopped 1 tablespoon brown sugar -- packed 1 tablespoon Worcestershire

1. Sauté onion in olive oil until tender, but not brown. Remove onion and discard. Brown meat on all sides in oil. 2. Add remaining ingredients, cover and bring to boil. Simmer about 1 hour. 3. Place riblets on pan, spoon sauce over, broil until done.

Place lamb ribs in large saucepan. Cover with water and the 1/3 cup soy sauce. Bring to a boil; reduce heat and simmer 10 minutes. Drain and let cool. Preheat oven to 350°F. Cover baking sheet with aluminum foil. In medium bowl, mix remaining ingredients. Coat each rib with sauce; arrange on

Serve with Asian Slaw (recipe follows) or your favorite cole slaw recipe. ... Recipe and photograph provided courtesy of the California Sheep ...

Trim excess fat from riblets. Grease grill lightly. Cook riblets on grill 4 inches from heat for 6 to 8 minutes until browned. Remove to a platter. Cut riblets into 3-inch strips. Combine tomato sauce, honey, salt and mustard in a bowl. Pour over strips. Let stand 30 minutes. Place strips in a
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