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Sticky Welsh Lamb Riblets

Ingredients

  • 2 Welsh Lamb breasts on the bone

For the marinade:

  • 3 star anise
  • 300ml vegetable stock

For the glaze:

  • 30ml soy sauce
  • 1tsp Chinese 5 spice powder
  • 1tbsp brown sugar
  • 15ml runny honey
  • 1tbsp sweet chilli sauce
  • Sesame seeds and chilli flakes to garnish

Recipe Information

  • Cooking Time – 2 hrs

Method

  1. Preheat the oven to 180˚C/Gas Mark 4.
  2. Place the breasts in a roasting tin, add the stock and star anise, cover with foil and cook for 1½ hours until fairly tender.
  3. Remove and cool slightly, then cut down inbetween each bone to create ribs. Place on oven tray and put back in the oven and increase the temperature to 200˚C Gas 6 – approximately 15 minutes until the fat is crisp. Remove and place on a sheet of baking paper and back on oven tray.
  4. Make the glaze by combining all the ingredients together. Brush over the top of the riblets and return to the oven for 10 minutes, turn once and brush with the glaze.
  5. Serve sprinkled with sesame seeds and chilli flakes.

Recipe provided by Hybu Cig Cymru - Meat Promotion Wales