Wednesday, October 26, 2011

Balsamic, Honey and Peppercorn Glazed Lamb Riblets

At Whole Foods one day, I came across lamb riblets in their meat counter for $3.99 a pound.  I had never seen these before.  I had Stella's birthday coming up, and thought I could cook them up for my dad who loves lamb. I bought them, put them in the freezer, and promptly forgot all about them.  I was rooting through the freezer this morning, looking for something else, and there they were.  Once again, lesson not learned.  What is it about me and the freezer?  I can't resist putting stuff in there, but I more than often fail at ever retrieving them for good use.  Better not prolong the riblet deep freeze.  So I'm sorry Dad, onto the dinner plate they go tonight.


2 lbs lamb riblets
1/4 cup balsamic vinegar
2 tbsp honey
1 tsp oil
1 tbsp smashed, coarse mixed peppercorns
1/2 tsp salt
About an hour or so before grilling, mix ingredients together brush over the lamb.  Let marinate until ready to cook.  You may wonder why there's been three consecutive nights of grilling.  Well, it hasn't rained and the Weber gas grill has made its way up onto our deck where it now sits just outside of our kitchen door.  Perfect.
The ribs were juicy and delicious and I will have to get my hands on some more for my dad.



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