|Lamb breasts||2 , cut into riblets|
|Water||1 Pint (600 milliliter)|
|Malt vinegar||6 Tablespoon|
|Plum jam||3 Tablespoon|
|Tomato puree/Sauce||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Made mustard||1 Teaspoon|
|Soy sauce||3 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Saffron rice||2 Cup (32 tbs) (for serving)|
Put the lamb riblets in a saucepan with the water and 4 tablespoons of the vinegar.
Bring to the boil, then cover and simmer for 20 minutes.
Drain the lamb.
Put the remaining ingredients, including the rest of the vinegar, in a saucepan and heat gently, stirring, until well combined.
Arrange the lamb riblets in a roasting tin and pour over the sauce.
Roast in a preheated moderately hot oven (200 C/400F, Gas Mark 6) for 40 minutes, basting the riblets with the sauce every 15 minutes.
Increase the heat to hot (230°C/450°F, Gas Mark 8) and roast for a further 10 minutes to crisp the coating.