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Sep 19, 2007 09:53 AM

Lamb riblets - grillable?

I have some individual lamb riblets about the size of large pork spareribs that I bought on a whim at the farmers' market. Most of the recipes I found online are for racks and call for long braising prior to or in lieu of grilling/broiling. Some require overnight marination.

I was hoping to grill them tomorrow night. What's the best way to do that?

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  1. Whenever I have had lamb ribs I have found them to be very fatty. However, it may be the butcher I get them from. Because of the fattiness I have found that I am happiest with them if they are parboiled first, and cooled overnight. Then the fat can be skimmed and more fat removed.

    I usually cook mine in a curry. I find them quite bony as well as fatty, and having a lot of sauce helps them. I tried them with a traditional BBQ sauce once - once was enough, I really thought it was pretty terrible.

    1 Reply
    1. re: Ferdzy

      They do seem quite fatty. I will take your advice and parboil them - now, since it's too late to let them sit overnight. I still plan on grilling, but your experience with bbq sauce confirms my thought that the pairing wouldn't work. Maybe a spicy glaze rather than a sauce.

    2. How thick are they? Lamb rib chops are wonderful on the grill. If thick enough, my wife stuffs them with a pesto concocction, rubs them with olive oil, and grills them until just warm in the middle. Grilled lamb chops are wonderful. Just don't over cook them.

      1 Reply
      1. re: bkhuna

        Yup, grilled lamb rib chops are one of my favorites and probably even better with pesto. But I have lamb riblets, which seem to be a lamb version of spareribs. I'm hopiong they taste as good.

      2. "Riblets" usually refers to the "true" ribs, which are basically the outer shell of breast of lamb (a big chunk of rib cage, basically) - they are tough and fatty and kind of like eating chicken feet if you're grilling them.

        Lamb rib chops on the other hand are what you get if you cut a rack of lamb into individual segments, basically they're small "rib chops" (but are not part of the rib cage structure - they attach at the front, or back, depening on which way you look at the animal.)

        Cooking methods need to be very different to get good results from each; rib chops are grilled or otherwise cooked quickly, and if you eat them anything but rare, you're a barbarian and possibly a heathen. :) Riblets - I'm not quite what to do with them other than leave them on the rest of the breast and cook that suitably as is...

        1 Reply
        1. re: MikeG

          Er, to clarify - the segments of rack of lamb are usually called, IMX, "baby lamb chops" when they're called anything particular. Typical rib chops would be from an older animal, with the bone, or most of it usually, removed. The only time I've heard "riblets" is when one of those celebtrity chefs - Trotter maybe - spurred a brief fad of trying to turn breast of lamb into something elegant...