Sticky Lamb Riblets

If you don’t know the joys of lamb riblets yet, these are for you. And if you do already, well then, you know. So enjoy!

SERVES 4

• 3 lbs (1½ kg) lamb riblets

MARINADE

• 4 tsp miso paste
• 6 Tbsp honey
• ¹⁄₄ cup soy sauce
• 6 Tbsp ume plum vinegar
• 4 cloves garlic, minced
• ¹⁄₂ tsp salt
• 2 tsp coarse black pepper

1. Place all the marinade ingredients in a bowl and mix to combine. Add riblets and stir well to fully coat each riblet. Marinate riblets for at least 1 hour or overnight in the fridge. (If marinating overnight, remove from the fridge two hours before cooking to allow them to come to room temperature.)
2. Preheat oven to low-medium broil and lightly grease a baking dish.
3. Place riblets in a single layer in the prepared baking dish. Broil for 8 minutes on one side. Remove the pan from the oven and carefully flip over each riblet.
4. Reduce oven heat to 300°F (150°C). Cover the baking dish with aluminum foil. Return to the oven and cook for another 1½ hours, until riblets are tender and delicious! Note Every oven is different. After one hour of baking covered, check your riblets to see if they’re done. They may not need that extra half hour.

(Originally featured in Family Table, Issue 709)