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Adam's Lamb's picture
  Lamb breasts 2 , cut into riblets
  Water 1 Pint (600 milliliter)
  Malt vinegar 6 Tablespoon
  Plum jam 3 Tablespoon
  Tomato puree/Sauce 3 Tablespoon
  Honey 1 Tablespoon
  Lemon juice 2 Tablespoon
  Made mustard 1 Teaspoon
  Soy sauce 3 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
50 Minutes

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