Servings: 4 to 6 as an hors d’oeuvre or appetizer
Lamb riblets (which are smaller than pork spareribs) make for deliciously unexpected finger food. They’re perfect party fare because you can roast them ahead of time and then run them under the broiler at the last minute to get even more caramelized flavor and crisp edges.
Make Ahead Tips
The riblets can be roasted, cooled, and refrigerated up to 2 days ahead. Bring to room temperature before broiling.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
What a great find!!! I came across lamb riblets in my supermarket recently and remembered this recipe from my subscription. Needless to say, I grabbed the riblets and ventured into making the riblets. A bit time intensive, so plan ahead, but well worth it. My entire family loved them, especially my 9 year old, who has become very finicky in his eating, but he loved these. In fact, he has asked me to make them for his upcoming birthday party. These have quickly become a family favorite.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.