Foothills Herbal & Apothecary

Okay, they are fatty, and not cheap to boot, but lamb riblets are a guilty pleasure once in awhile. If you don’t know what they are, they are not the expensive rack of lamb ribs, but the smaller ribs from the breast. For a package of 8 lamb riblets, I made a marinade using 1 cup of plain yogurt, 1 1/2 tsp. Ground turmeric, 5 cloves of smashed garlic, 2 tsp. Of red wine vinegar, a pinch of sea salt and fresh cracked pepper. Keep over night in a zipper bag.
Bring to room temp and preheat your grill to med. high. Remove excess marinade to avoid burning. Cook over direct heat turning to avoid burning the marinade. They are small with out much meat so, a few minutes per side to get a juicy mid rare. Pile on a platter and garnish with fresh chopped cilantro or parsley.
Because they are rich, I served the lamb riblets with a citrus-y kale salad, with toasted walnuts, orange supremes, and balsamic-walnut oil vinergarette and a side dish of roasted butternut squash cubes seasoned with salt, pepper and fresh thyme.