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Marinated Lamb Riblets

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4 hrs
Serves 4-6

Recipe: New York Times


  • 3 racks of lamb breast riblets
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon chopped garlic
  • 1 tablespoon dry vermouth
  • Pinch dry mustard
  • Pinch five-spice powder
  • 1/2 scallion, trimmed and sliced into 1/4 inch rounds
  • 2 teaspoons rice wine vinegar
  • 1 teasponn tarragon vinegar



With a sharp knife, cut between the ribs of the nine strips (three per rack) to divide into riblets.


Mix together all ingredients besides lamb in a bowl to create a marinade. Add riblets and stir to coat well. Let riblets marinade at least 3 hours or overnight in the refrigerator, turning them occasionally in the marinade.


Preheat oven to 375 degress.


Place riblets, separated, on a roasting pan. Bake 35 - 50 minutes, basting every 10 minutes. Serve hot

Bon Appetit!