Tangy Barbecued Lamb Riblets

Tangy Barbecued Lamb Riblets

   8 SERVINGS    10 MINUTE PREP TIME     30 MINUTE COOK TIME

Ingredients

3 pounds Cedar Springs or Shepherd’s Pride lamb riblets, trimmed
1-1/1 cups prepared barbecue sauce
1/4 cup grape jelly
2 tablespoons lime or lemon juice
1 tablespoon brown sugar, packed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Directions

  1. Cut lamb riblets into 2-rib pieces. Place riblets in large pot; cover with water. Bring to a boil. Reduce heat; simmer, covered, for 20 minutes.
  2. Combine remaining ingredients in saucepan. Cook over medium heat until jelly is dissolved. Remove from heat.
  3. When lamb riblets are done, remove from saucepan; discard water. Pat dry with paper towels to remove excess water.
  4. Grill ribs over medium-hot coals. Cook 4 inches over coals for 10 to 15 minutes, turning and basting frequently.

 

Nutrition per serving: 358 calories, 21 g protein, 14 g carbohydrate, 24 g total fat
(61% calories from fat), 85 mg cholesterol, 1 g fiber, 386 mg sodium, 6 mg niacin,
0.13 mg vitamin B6, 2 mcg vitamin B12, 2 mg iron, 4 mg zinc.

Recipe and image provided by the American Lamb Board

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