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Do you love lamb but find the price to be unapproachable? Here’s a little secret: try lamb riblets. They’re a part of the lamb that costs about a quarter of the price of a rack of lamb. If you don’t know how to cook them, they can end up like rubber and seem like it’s all fat, but if you do, they will be your lamb go-to. Plus, with their mini bones, they’re really cute when sliced and look amazing when serving as an appetizer. This recipe is all about the technique; technique is everything here! When riblets are cooked low and slow, the fat renders and the result is a really tender and moist bite. All you need is a spice rub, water in the pan, and something to plate with your ribs.
Note: If you’re spicing these with basic spices like paprika/onion powder instead of the spice mix (trying to keep things easy!), these would pair very well with a butternut squash or sweet potato puree. Sauté an onion, boil cubed veggies until soft, then blend together and season with salt. Plate under your sliced lamb.
2 pounds lamb riblets
1 teaspoon salt
1 teaspoon shawarma spice (you can sub with spices that you use; it’s all about the technique here!)
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
2 to 3 tablespoons Gefen Olive Oil, as needed
2 cups water
roasted eggplant (see below)
fresh, cleaned parsley leaves
1 (1-pound) eggplant
1/3 cup Gefen Mayonnaise
1 tablespoon Gefen Lemon Juice
1 clove garlic or 1 cube Gefen Frozen Garlic
1/2 teaspoon salt
Preheat oven to 250 degrees Fahrenheit.
Place lamb in a baking pan. In a small bowl, combine salt, shawarma spice (or other spices), and garlic. Add enough olive oil to form a paste. Rub spice mixture all over the top of the lamb (there’s not enough spice rub for the bottom, so just sprinkle some salt over there). Add water to the bottom of the pan. Cover well and bake for six to seven hours. Serve alongside or on top of roasted eggplant (recipe follows) for a finished dish and top with fresh parsley.
Preheat oven to 400 degrees Fahrenheit.
Add eggplant and roast until completely soft, about 45 minutes. Let cool.
When eggplant is cool enough to handle, remove stem and skin and let the liquid drain out. Add eggplant flesh only to a food processor. Add mayonnaise, lemon juice, and garlic. Blend to combine. Taste and season with salt.
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