Singapore
Lamb Riblets
- 5 pounds meaty lamb riblets
2 quarts water
1/3 cup soy sauce
1/4 cup tamarind concentrate
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons honey
2 teaspoons sesame oil
1 teaspoon freshly grated ginger
1 teaspoon sambal oelek (fresh chili paste)
5 cloves crushed garlic
1/2 teaspoon five spice powder
- Place lamb ribs in large
saucepan. Cover with water and the 1/3 cup soy sauce. Bring to
a boil; reduce heat and simmer 10 minutes. Drain and let cool.
- Preheat oven to 350°F.
Cover baking sheet with aluminum foil. In medium bowl, mix remaining
ingredients. Coat each rib with sauce; arrange on baking sheet.
Roast 10 minutes. Reduce oven to 275°F. Baste with sauce.
Roast 10 to 15 minutes longer or until tender.
- Serve with Asian Slaw
(recipe follows) or your favorite cole slaw recipe.
Makes 6 servings.
Notes: 1) Ribs may be marinated
in sauce 4 to 24 hours. 2) Tamarind, sambal oelek and five spice
powder can be found in Asian sections of some supermarkets or
in many Asian grocery stores.
Asian Slaw:
1/4 cup mayonnaise
1 1/2 teaspoons granulated sugar
1/2 teaspoon freshly grated ginger
1/2 teaspoon sesame oil
1/4 teaspoon salt
Pinch white pepper
3 cups prepared broccoli slaw or prepared cole slaw
- In large bowl mix mayonnaise,
sugar, ginger, sesame oil, salt and pepper. Add vegetables; toss.
Makes 6 (1/2 cup) servings.
Recipe and photograph provided
courtesy of the California Sheep Commission.
