Honey – Garlic Lamb Riblets

Essie Andrews, F.H.S.

  • 3 to 4 lamb riblets
  • 1 1/2 tsp seasoned salt
  • 1/2 tsp seasoned pepper
  • 1/2 cup teriyaki sauce
  • 1/2 cup pineapple juice or dry sherry wine
  • 1/2 cup honey
  • 2 garlic cloves, sliced
  • 1 tsp ground ginger

About 1 1/2 hours before serving: Preheat oven t0 325°F. In large shallow roasting pan, place lamb riblets, fat side up; sprinkle with seasoned salt and seasoned pepper. Bake, uncovered, about 45 minutes, or until well browned. Drain off fat. Lowe over heat to 325°F. Combine teriyaki sauce, pineapple sauce, honey, garlic, and ginger; stir well. Pour over meat. Bake minutes or until fork-tender, basting occasionally.

Remove meat to heated platter. Skim fat from sauce.

Service sauce with riblets.

Makes 4 servings.





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