Place the riblets in the fridge overnight to marinate for extra flavour and tenderness
| Created by | Spinneys |
| Prep time | 15 minutes |
| Marination time | 30+ minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Moderate |
| Calories | 714 |
| Fat | 42.1g |
| Saturates | 11.4g |
| Protein | 66g |
| Carbs | 16.5g |
| Sugars | 9.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven grill setting to 180°C, gas mark 4.
Mince the garlic. In a bowl, combine olive oil, garlic, cumin, paprika, salt and pepper. Coat the lamb riblets with the marinade, ensuring they are well covered. Set aside to marinate for at least 30 minutes.
In a separate bowl, whisk together tahini, lemon juice, honey, soya sauce and water until smooth. Adjust the water quantity to achieve the desired drizzle consistency. Set aside.
Grill the marinated lamb riblets in the oven for approx. 20-30 minutes, turning occasionally, until they are cooked to your preferred level of doneness and have a nice char.
Remove the riblets from the grill and place them on a serving platter. Drizzle over the tahini sauce. Scatter over a few sesame seeds and coriander.
Serve immediately.
