Grilled Lamb Riblets Recipes

Steps:

• To make the glaze: in a saucepan over medium high heat melt butter and oil together. Stir in shallots and sauté for 4 minutes or until golden brown.
• Stir in garlic and sauté for 2 minutes.
• Stir in thyme and cook stirring for 1 minute.
• Stir in honey and lemon juice and bring to a simmer, stirring until honey dissolves. Reduce heat and simmer for 10 minutes, stirring frequently.
• Stir in mint and simmer stirring frequently for 10 more minutes or until glaze is thick.
• Add salt and pepper to taste.
• Cover and let stand for 3 hours. (*Glaze can be prepared one day ahead, covered and refrigerated. Before using, stir over low heat until heated.).
• To prepare riblets: rub riblets with cut sides of lemons (or limes see note above in description). Season both sides with spices, salt and pepper. Cover and let stand for 45 minutes while preparing barbecue grill.
• Prepare grill to medium high heat. Brush grill with oil.
• Place ribs on grill and sear for 8 - 10 minutes per side.
• Cover with grill lid or aluminum foil and continue grilling, turning occasionally for 20-30 minutes or until lamb is done. Uncover.
• Brush riblets with some of the glaze and continue grilling for 10 minutes or until lightly charred.
• Cut riblets into serving pieces and then arrange them on platter, garnishing with mint and lemon wedges.

Steps:

• Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
• Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
• Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
• Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.

Steps:

• Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
• Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
• Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.

Steps:

• Preheat oven to 350 degrees F.
• Place riblets in large roasting pan.
• Combine remaining ingredients in saucepan and heat to boiling.
• Simmer 5 minutes.
• Pour sauce over riblets.
• Cook or 1 1/2 hours in 350-degree oven.

Steps:

• Start a charcoal or wood fire, or preheat a gas grill or broiler; the fire should be only moderately hot, and the rack should be at least 4 inches from the heat source. Bring a large pot of water to a boil; salt it. Add the lamb, and simmer for 10 minutes.
• Drain ribs. Grill or broil them for about 10 minutes, turning once or twice and sprinkling them with a little salt and pepper. Meanwhile, process the honey, mustard and onion in a blender until smooth.
• When ribs begin to brown, brush them with sauce, and continue to cook, watching so they do not catch fire. When they are brown and crisp all over - in about 10 to 15 minutes - remove from grill, and serve.

Steps:

• With a sharp knife, cut between the ribs of the nine strips (three per rack) to divide into riblets.
• Mix together all remaining ingredients in a bowl to create a marinade. Add riblets and stir to coat well. Let riblets marinate at least 3 hours, or overnight in refrigerator, turning them occasionally in marinade.
• Preheat oven to 375 degrees.
• Place riblets, separated, on a roasting pan or jelly roll pan. Bake 35 to 50 minutes, depending on meatiness of ribs, basting every 10 minutes. Serve hot.