Monday, June 17, 2013

Slow Cooked Lamb Riblets with Cumin, Garlic, and Lemon

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).

Serves 4-6.

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