The Fort's Lamb Riblets
Source of Recipe
the web
List of Ingredients
For riblets:
4 racks of lamb riblets
1 carrot, diced
1 celery stalk, diced
1 onion, diced
6 to 8 cups chicken stock
For sauce:
1 to 3 cups hot sauce (start with 1 1/2 cups; add more if desired)
1 cup sweet Thai chile sauce
1 tablespoon tamarind sauce or syrup (in Thai Foods section of
grocery; can substitute with Worcestershire)
1 tablespoon honey
2 to 3 quarts canola oil (for deep frying)
Recipe
Preheat oven to 400. Place riblet racks, carrot, celery and onion in
a large roasting pan with a tight-fitting lid.
Cover meat and vegetables with chicken stock. Cover and braise for 2 hours.
Remove riblets from liquid and cool.
When cool enough to handle, cut each rack into individual riblets.
Combine all sauce ingredients, starting with 1 1/2 cups hot sauce, in
a medium saucepan.
Warm mixture over medium heat, stirring occasionally. Taste and add
more hot sauce if desired.
Meanwhile, heat canola oil in a large heavy skillet over medium-high
heat. Use enough oil so there will be 11/2 to 2 inches of oil above
riblets when they're submerged.
When oil is hot enough, carefully place riblets one at a time in the
pan (they should sizzle going in).
Fry until crispy, approximately 5 minutes. Riblets should float to
the top when done.
Turn off burner under pan and, with a slotted spoon, carefully remove
riblets, placing them on several layers of paper towel to drain.
While they're still hot, stir the fried riblets into the sauce until
completely coated.
Place on a platter with any remaining sauce and serve immediately.
Serves 4.
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