Lamb Riblets with Baked Potatoes

Lamb Riblets with Baked Potatoes

Lamb Riblets with Baked Potatoes

0 comments 📅26 July 2015, 08:47
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A lot of people think about a stingy smell when talking about lamb meat and in fact, this may indeed be. However it is an exception and it depends on the age of the lamb. But the best part of veal is its strong taste of its own – this literally means that you can use a lot more spices.

But before we start seasoning our lamb, I want to show you a delicious variant on how to prepare it. Granted, you should probably like the garlic flavour and a slight sweet taste. Maybe I should mention as well, that your family and friends will amazed if you serve them this dish. (Well, if they like garlic, that is).

One final remark: You can use lamb shanks instead of lamb riblets, but I prefer the ladder one.

  • Preparation Time: 5-10 minutes
  • Cooking/Baking Time: 20-30 minutes
  • Ready in: ~50 minutes

Recipe: Lamb Riblets with Baked Potatoes 

Ingredients

For the lamb riblets

For the potatoes

  • 200 grams potatoes
  • ½ Tsp olive oil
  • a branch rosemary

Cooking Directions

  1. Get a pan, a baking form, a carving board and a knife. Pre-heat the oven to 180 °C (356 °F).Recipe: Lamb Riblets with Balsamic Vinegar and Baked Potatoes
  2. Wash the lamb riblets and and pat it dry.
  3. Peel your potatoes and cut it into small fries. Oil them up and season with salt and pepper (if you like). Cut the branch of rosemary and spread it over the fries, too.
  4. Put the fries on a baking plate and put them into the oven (this is a perfect moment to add some veggies – see picture)
  5. Peel the garlic cloves, cut them in half. Rub the ultimate spice blend onto the lamb riblets, while pre-heating the pan.
  6. Add the lamb riblets into the pan and roast if from all sides. Once done, add it to the baking tray to the potatoes to finish it (on top of the veggies).
  7. Turn the heat of the pan down and roast the garlic. Deglaze with a little balsamic vinegar and add the beef stock. Cook it on light heat.
  8. Use a meat thermometer to gauge if the lamb meat is ready to be taken out. Wrap it in tin foil. Take the potatoes out, once they’re ready.
  9. Finally, it’s time to add the cold butter to the sauce in the pan – little by little. Use the egg beater to fold it in. Season the sauce with salt and pepper and serve everything on a plate!
  10. Enjoy your lamb riblets with balsamic vinegar and baked potatoes!

Nutritional Value

  • 1035 kcal
  • 64 g Protein
  • 50 g Carbohydrate
  • 62 g Fat

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