Have you ever had lamb riblets before? Basically they are a much cheaper alternative to lamb cutlets and they are delicious. They have all the fun of gnawing from a bone, without the expense (hello $49.99 a kilo) of lamb cutlets. The meat also does really well when marinated…hence these sticky honey soy lamb riblets.
My kids love lamb. So much so they basically call every type of red meat “lamby” which is somewhat disturbing. I guess it’s part of growing up in Australia, you become accustomed to eating lamb from a young age! They love all forms of it, cutlets, roast lamb and even lamb mince. You’ve probably noticed as I use it in a lot of dishes.
Lamb riblets are amazing baked in a marinade, I’ve done a few different ones, but this is the kids favourite, so I thought I would share it with you. Really any sauce that makes meat finger licking good is something awesome and this is a definite winner! If you can’t find them at your local supermarket ask at the butcher, they have been more than happy to prep some for me. Don’t be alarmed either if when you buy them it seems like a lot of meat, they will shrink in the oven.
The flavours combine together to make a pseudo asian flavour, with the right mix of sweet, savoury, tang and heat that the kids love. It’s mild enough to be kid friendly but yummy enough to please the adults too. Served with rice and veggies this makes a delicious complete meal. Try and get as much of the sticky baked marinade out of the dish as you can as it really adds to the yum factor!
Sticky honey soy lamb riblets
Yield 4 serves
Sticky honey soy lamb riblets, the kids will love the sticky sweet but tangy flavour of these yummy little lamb riblets! Serve with veggies and rice for a complete meal.
- 1/2 cup soy
- 3/4 cup honey
- 1/2 cup sweet chili
- 3 tbsps mirin
- 1 tsp ground ginger
- 1 tbsp sesame oil
- 1 kg lamb riblets
- Preheat oven to 180 degrees.(355f)
- Combine all the marinade ingredients in a jug and whisk together.
- Pour over the lamb riblets and coat well in a baking dish
- Bake for 40 minutes at 180 degrees.
- Serve hot with rice and veggies.
Cuisine modern australian