What are lamb riblets?
Lamb riblets are small pieces of rib from the breast of the lamb, often cut across the bones into strips. They are fatty and rich, with plenty of connective tissue, and they are usually an affordable cut. Like other tough, fatty cuts such as cross-cut beef shank, they do best with a long, gentle cook followed by a short blast of higher heat to crisp the outside.
What you need
- 2 to 3 pounds lamb riblets or lamb breast ribs
- Olive oil
- Salt and black pepper
- Garlic, rosemary, lemon, or a dry rub of paprika, cumin and oregano
- A baking dish or roasting pan, parchment and foil
- A rack inside the pan (optional) so the ribs are not sitting in rendered fat
Step-by-step
- Heat the oven to about 325F (165C).
- Dry and trim. Pat the ribs dry. If there is a thick, loose layer of fat, trim some of it.
- Season. Rub with oil, then salt, pepper, garlic and herbs or your spice blend. Marinating for a few hours or overnight adds flavor.
- Cook covered. Arrange the ribs in the pan in a single layer, cover tightly with parchment and foil, and bake until very tender. Roughly 1.5 to 2 hours is a common range, but the thickness of the ribs matters.
- Uncover and crisp. Remove the covering, raise the oven to about 400F (200C), and roast for another 20 to 25 minutes, turning or brushing with pan juices or a glaze, until browned and crisp at the edges.
- Rest for about 5 minutes, then serve.
Temperature and timing
For lamb, the USDA’s recommended minimum internal temperature for whole cuts is 145F (63C) with a rest. Riblets are a tough cut, though, and they are generally cooked far past that point until the meat is soft. Judge doneness by feel: a fork or knife should slide in easily, and the meat should begin to pull from the bone.
Cover with foil?
For this cut, yes, at least for the first part. Covering the pan traps steam and helps the connective tissue soften without drying out the meat. Finish uncovered so the surface browns. If you skip the covered stage, the ribs are more likely to be chewy.
Marinade and flavor ideas
- Greek style: lemon juice, garlic, oregano and rosemary with olive oil
- Warm spice: cumin, coriander, paprika and a little honey
- Sticky glaze: pomegranate molasses, honey and garlic, or a soy-ginger mix brushed on in the final stage
Because sugar burns, add sweet glazes during the uncovered stage.
Air fryer
An air fryer can finish riblets or cook smaller pieces. For tougher cuts, many cooks still pre-cook them gently first, either in the oven or covered in foil, and use the air fryer to crisp. Time and temperature depend on your model, so check often.
Lamb cutlets are different
Lamb cutlets are small, tender chops from the rack. They cook in minutes, usually in a hot pan or under a grill, and are best served pink. They are a different cut from riblets and should not get the long cook above. For skewered lamb, see how to cook lamb skewers in the oven.
Serving and leftovers
Serve with lemon wedges, yogurt sauce, roasted potatoes, flatbread or a crisp salad. Refrigerate leftovers within about two hours and reheat until hot. If you like slow-cooked meat on a bone, also try how to cook pork wings.
FAQ
What temperature should lamb ribs be cooked at? A low to moderate oven, about 325F to 350F, to start, then higher heat at the end to crisp.
How long do lamb riblets take in the oven? Often around 2 hours or more in total, depending on thickness. Test for tenderness.
Should I cover lamb with foil? For tough rib cuts, covering for the first stage helps keep them moist; uncover to brown.
Do I need to trim the fat? Trim thick, loose pieces, but leave some, since it adds flavor and moisture.