Balky Farm of Northfield has been offering lamb and goat riblets (like spare ribs, but smaller) on sale the last couple of farmers markets, so I bought some. So glad I did! Well seasoned and slow cooked, they are tender, succulent, and flavorful. You could easily substitute goat for lamb here.
3 lbs lamb riblets
Salt and pepper
1 head garlic, cloves peeled and minced
2 Tbsp ground cumin
2 Tbsp lemon juice
Generously sprinkle the riblets all over with salt and pepper. Combine the minced garlic, cumin, and lemon juice in a small bowl and mix to form a paste. Smear this all over the riblets. Place the seasoned riblets in your slow cooker and cook on Low for 8-10 hours. Serve or follow the optional browning step (good but not at all necessary).
Optional: After slow cooking, place the meat on a baking sheet and quickly brown under the broiler (a couple minutes should do it).