Lamb riblets aren’t nearly as expensive as baby lamb–but they can taste just as good if you know how to prepare them right.
The first time I prepared lamb riblets, they were verifiably, a flop. I didn’t realize just how low and slow they needed to go. They were hard, and, covered by a layer of fat, the meat was almost inaccessible. (My father-in-law was my guest that Friday night last year–and he said he enjoyed them anyway. Maybe he was just being nice. In Syria growing up, lamb, not beef, was the main meat, so lamb is a favorite in the family).
It wasn’t until I visited Salt Steakhouse and saw my sister-in-law enjoying her lamb riblets that I quizzed her (Yes, my friends. I order the salad. But I quiz everyone about what they’re eating and what it tastes like.) I had her describe the taste of the sauce and flavor of the lamb. Then, she told me that she prepares lamb riblets all the time, and that they’re a favorite.
“Oh yeah? How do you cook them?”
She told me she cooks them at a very low temperature for a very long time–think six to eight hours (depending on the temperature).
“Do you put water in the pan?”
“Yes, a little bit.” [Note: The lamb is not cooked with the sauce. It is added after, or added when the lamb is being rewarmed.]
Lamb riblets can be purchased as a rack–there’s typically a layer of fat above the meat and small bones on the bottom. Or, you can purchase the riblets cut up if you prefer to serve individual riblets.
I made lamb riblets many times over the winter. Because a piece of riblets can cost anywhere from $20-$50 (depending on size), at about $14.99 per pound, they’re quite reasonable. Baby lamb chops cost how much nowadays? $70 per pound? And, as my family says, “Lamb riblets are 80% of the baby lamb taste at 20% of the price.”
I’ve made lots of lamb riblets recipes over the past year. But this one has been *the* favorite. Since Salt lamb riblets are a favorite for many, I set out to duplicate that. I simply cooked the lamb the way I had success with over the past year–simply seasoned with a bit of water in the pan, cover, and low and slow.
On Salt’s menu, the lamb is served with a Char Siu sauce. So, I made my own Char Siu sauce and topped my lamb. It was that simple.
Now, this dish is a staple. Then I had my boys taste. Did it taste like Salt’s? Yes, they said.
Bonus: Lamb riblets cook really well overnight in a Crock-Pot too! (Add sauce when serving).
Note: You’ll use that jar of molasses in lots of recipes. They also add deep flavor to these Beer Ribs. And they’re part of the sauce in the Tierra Sur pulled short rib sliders from Everyday Secret Restaurant Recipes. Finally, we use molasses in gingerbread cookies!
- 1 Rack Lamb Riblets
- Salt, black pepper, cinnamon, fennel/anise seeds, and dried ginger, for sprinkling
- ¼ cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon molasses
- 2 tablespoons honey
- 1 tablespoon water
- 3 garlic cloves
- 1 teaspoon salt
- Preheat oven to 275F. Add lamb to a baking pan. Sprinkle with salt, pepper, cinnamon, fennel or anise, and ginger. Add 1-2 cups water to the bottom of the pan. Cover well and cook for 5-6 hours, until lamb is springy and soft to the touch.
- Meanwhile, prepare the sauce. Combine all ingredients in a small saucepan. Cook over medium-low heat, just until sugar dissolves–do NOT bring to a boil or the sauce will get hard. Store the sauce at room temperature. (The sauce will keep well at room temperature.)
- To warm the ribs, return to oven. You can either remove the water and add the sauce (and rewarm in the sauce), or rewarm in the water then remove lamb from pan and brush generously with sauce when serving.
I accidentally bought boneless riblets. Do you know what the difference in the cooking time would be?
I never saw or cooked boneless lamb riblets, but try using the same technique, just watch them. You know they’re ready when they feel very soft and springy to the touch.
This must have been the most gourmet dish I’ve ever tasted! Absolutely incredible. Just to report back they were perfectly ready after 4 hours if you use the boneless. (I put into the oven frozen.)
These look yum! Do you know if this recipe is similar to the lamb riblets they serve in Entrée in Lakewood? We love those!
What happens to the fat when cooking riblets with this method? Does cooking the lamb this way make it easier to remove the fat and get to the meat?
It was very fatty… but it stayed separate. Definitely worth making for a special occasion.
Thank you for reporting back!
Is ground ginger the same as dried ginger?
Also where can I find fennel/anise seeds and molasses?
Yes, ground/dried ginger the same.
Fennel/Anise seeds are in the spice aisle.
Molasses is in the baking aisle.
All ingredients should be available in any regular grocery.
This came out delicious!!! Thank you for this recipe!
Hi! Would this recipe also work with Lamb Chops?
Definitely not baby lamb chops, which are quick cooking.
I have not tried it with other cuts of lamb, but it would work with any cut which needs a low and slow braise.
Would you make this recipe with a beef roast ?
I haven’t tried it with other cuts of meat.
Can I make this recipe with a lamb breast?
Never tried. I imagine there’s different cooking time/technique.
Do you elevate the tickets so the water is underneath and they are essentially steaming? Or do you set the tinkers right in the water?