Fried Lamb Riblets Recipe

Ingredients

for the Lamb Riblets:
1 standard rack of lamb (everything on)
½ Fresno chili, finely chopped
3 cloves garlic
1 big pinch dill, roughly chopped
¼ cup olive oil
kosher salt

for the yogurt sauce: makes 2 cups sauce
2 cups plain yogurt
couple of mint leaves
pinch of dill
1 clove of garlic (thinly diced)
⅓ large shallot (thinly diced)
⅓ lemon, zested & ⅓ of its juice
dash of cumin
2 scallions
kosher salt and freshly ground black pepper
olive oil

Directions

1. Clean up lamb chops. Take off the extra "stuff" that is by the bone toward the end of the bone. Don't cut your fingers off trying to do this. Be careful.

2. Take the riblets off (muscles/meat between the ribs) and start trimming again until you see another line of fat. Set these pieces aside to be marinated.

3. Place riblets in a bowl. Cut all trimmings to the same size.

4. Take Fresno chilies, garlic and dill and mix together to incorporate by hand. Add olive oil by drizzling in it. Mix together, then wrap up and allow to marinate in refrigerator overnight.

5. Thinly chop up shallots and garlic. Macerate both in a bowl with lemon zest and lemon juice. Add salt. Set aside for 5 minutes.

6. Stack and slice mint leaves finely and rough chop dill. Set aside together.

7. Char the scallions in a dry cast-iron skillet over medium heat until blackened, then drizzle with olive oil, chop roughly, and set aside.

8. Now go back to macerating sauce and add a small dash of cumin into bowl. Add scallions, dill, and mint into bowl along with yogurt, and mix it all together. Add another dollop of olive oil and mix together, and put in fridge until riblets have been cooked.

9. Fry the lamb riblets: Heat oil in deep pan to 375° F. Be careful, It will splatter. Leave meat in for about a minute. The meat should get to a nice golden deep brown color. Take out of fryer and let blot on a paper towel. Add salt. Take yogurt sauce and smear in bowl, then pile on the fried riblets. Enjoy!

From How-To: Make Fried Lamb Riblets