How to Make Fried Lamb Riblets: A Step-by-Step Guide

As a butcher at Bestia, I'm excited to share with you my recipe for fried lamb riblets that are sure to impress. The first step is to start with a standard rack of lamb, which we'll remove from all the bones and trim off any excess meat. This will give us a clean canvas to work with. Now, let's take a closer look at how to prepare our lamb riblets.

To begin, preheat your oil in a deep frying pan or a dedicated fryer to about 375 degrees Fahrenheit. While the oil is heating up, we'll start on the marinade for our lamb riblets. In a small bowl, mix together some kosher salt and a few grinds of black pepper. Add in a squeeze of fresh lemon juice and a bit of olive oil to help bring everything together. Now, let's talk about the importance of using fresh ingredients. I like to use fresh parsley and dill for this recipe, as they add a bright and herbaceous flavor that pairs perfectly with the richness of the lamb.

Now, it's time to prepare our marinade mixture. In a separate bowl, whisk together some olive oil, lemon juice, garlic (or not, depending on your preference), salt, and black pepper. If you're allergic to garlic like I am, don't worry – there are plenty of other options for flavoring your dish. For this recipe, we'll be using fresh herbs like parsley and dill to add a bright and refreshing taste to our lamb riblets.

To make the marinade mixture even more flavorful, let's take a closer look at what's going on here. The acidity from the lemon juice will help break down the proteins in the meat, making it tender and juicy. Meanwhile, the olive oil will add a rich and creamy element that complements the lamb beautifully. If you're not comfortable using raw garlic, don't worry – we can easily substitute it with some sautéed shallots or onions instead.

Now that our marinade mixture is ready, let's talk about how to prepare our lamb riblets. Take each piece of meat and coat it evenly in the marinade mixture, making sure to get both sides nice and coated. This will help create a flavorful crust on the outside while keeping the inside juicy and tender. If you're feeling extra adventurous, you can even add some chopped herbs or spices to the marinade for added flavor.

Once our lamb riblets are marinated, it's time to heat up our oil and fry them to perfection. Carefully place each piece of meat into the hot oil, making sure not to overcrowd the pan. This will help create a nice golden brown crust on the outside while keeping the inside juicy and tender. Fry for about 3-4 minutes on each side, or until the lamb reaches your desired level of doneness.

While our lamb riblets are frying, let's talk about how to make a delicious yogurt sauce to serve alongside them. In a small bowl, mix together some plain Greek yogurt, chopped fresh herbs like parsley and dill, and a squeeze of lemon juice. If you're feeling extra adventurous, you can even add some grated onion or garlic to the mixture for added flavor.

To finish off our dish, let's take a closer look at how to plate our fried lamb riblets with a dollop of yogurt sauce on top. Simply place a piece of lamb onto a plate, followed by a dollop of yogurt sauce and any garnishes you like (such as chopped herbs or scallions). This will help create a beautiful presentation that's sure to impress your guests.

And there you have it – our recipe for fried lamb riblets that are sure to delight. Whether you're a seasoned chef or just starting out, this recipe is perfect for anyone looking to add some excitement to their menu. So go ahead, give it a try, and don't be afraid to experiment with different flavors and ingredients until you find your perfect combination. Happy cooking!

"WEBVTTKind: captionsLanguage: enCuz people see me andthey don't think like,oh, she's,they don't look andthey see like,oh she's a butcher.How to make a friedlamb riblets.I'm Alia, I'm the butcherover at Bestia.And today,I'm gonna show you howto make fried riblets.So the first thing you'regonna need is lamb,cuz we're doing the friedriblets of lamb.This is a standardrack oflamb with everything on.For the marinade, you'regonna need a bout a halfof Fresno finely chopped,two to three clovesof garlic anda big pinch of dill justroughly chopped, abouta quarter of a cup or soof olive oil and salt.So this the lamb, we'rejust going to take allthat off to cleanthe lamb chops up nicely.First, I'll take offall the stuff that's onthe bones here.You're just going totake your knife andgo all the way downthe lamb, like this.The other day actually,I came up with thisidea for this dish.I was cleaning somelamb chops andI had all this meat.And I was I can'tthrow this away.I go, how am I going tocook this withall the sinewy?The deep fryer was on andI was like, okay,I'm just going to seehow this turns out andit was awesome.If I can saveit and use it andmake it awesomelike that's,that's whatI'm all about.So take this off and thisis what we're going tosave and deep fry here.Now we're going totake the riblets off,which is the, the musclebetween the ribs.So we can takeit like this andtake your knife and justkind of, just come downand I'm gonna stop righthere where you see this,this other line of fat,which you can take thisoff andput it right here andwe're gonna, this is whatwe're gonna marinade.So you wanna keep this,like this.And this is what I'msaying, this partpeople normally throwsaway, because it's like,it's called all thoseconnective tissuethat becomes reallytough when you cook it.But marinatingit overnight inpretty aggressive flavorsand then deep frying itis what makes ittender and edible.There we go.So, we're gonna takethe riblets andput them in the bowl.These are okay,these size,this size is really nice.If it's, if it's biggerthan that you can give ita little clean up, butthen these pieceslike this.I just want to cut theminto the same size asthese, so it allmarinates the same andit all cooks the same.Okay.So now, once wehave all this done,now we're gonnamarinate it.So Fresno, garlic, dill,which gonna throwthis all in there.It's a lot, these arevery aggressive flavors.But since I'm going to bemarinating it over night,I really want that.And lamb it's self has areally aggressive flavor,it's very gainy andso I think,it's important to pair itwith something like this,so it kind oflike tames it.And so once youput that in there,we're just going totake some olive oil anddrizzle that in there andthis is where you getyour hands dirty.If you didn't already getyour hands dirtybutchering it,you're gonna get yourhands dirty now.You're just gonnamix this up andreally try to massageall those chili andgarlic and dill intothe lamb, cuz this iswhere all the flavoris going to come from.Cuz you'redeep frying it,you get someflavor from that.But you're not gonna getmuch, because you're notsauteing it withanything else.So you want to put allthe flavor in now, sothat when youdeep fry it,you get, that's just likean added layer of flavor.And that's that forthe marinade, I'm justgonna wrap this up.Rinse my hands off.Wrap this up and putthat in the fridge andthat's going tomarinade overnight andthen we're gonna fry it.So with the fried lambriblets, I'm going tomake a yogurt sauceto serve with it.For about maybe, like twocups of complete sauce.We're gonna add intwo cups of yogurt,a couple mint leaves,a pinch of dill,about a third of theshallot, cuz it's huge.One clove of garlic,maybe about a third ofthis lemon zested plusa third of its juice.A dash of cumin and theseare charred scallions,I'm gonna useabout two of them.Salt andpepper to taste andthen a little pourof olive oil.You can tell mymeasurements are veryprecise.You just wannaget a really nice,thin dice onthis shallot.And we're gonna dothe same thing withthe garlic.I'm actually allergic togarlic, I found out andit was the, the worstnews slash weirdest newsI've ever gotten.My dadwould make allthese dishes with a lotof raw garlic in it.And after dinner, I, mythroat would be itchy andhe'd always geton my case,cuz he hatedthe sound that Iwould make when I'mclearing my throat.And soI blame it on my dad.Again,this is raw garlic.It's prettyintense as it.Same with the shallots,sowhat I'm gonna dois take it andmacerate it with a littlebit of lemon zest andjuice, because that willhelp kinda mellow itout a little bit.That's about whatwe're looking for forthis dish and then we'regonna take the juice.So, there we go.And I like, I like tolet this marinade,macerate in the juice forabout five minutes or so.While that's marinating,I'm just going to adda little bit of salt tokind of help alongthe process.Salt and acid bringsout the moisture inthe ingredients andthat's what I'm trying todo to helpmellow them out.I'm gonna setthis aside andwork on my otheringredients forthe yogurt sauce.The mint, just kind ofstack the leaves up toone another, so it makesit easier to cut smallwithout bruising it.And the dill, justgive it a rough chop.So let's putthis aside andthen theseare the scallions.I really like that smokygrilled flavor with lamb.But I'm not grilling,I'm frying it.So I wanted toget that kind ofthat smoky essence.So I just dry toastedthem in a cast iron fora bit, got a little bitof char on them andthen added in a littlebit of olive oil tokind of like helpwilt them andkinda caramelizethem a little bit.These are okay if there'sa little bit of texture,cuz this is what'sgonna give the dishthe sauce some texture.Now since these have beenmacerating for a bit,I'm going to add ina little bit of cumin andthis is just a,just a dash.Just one little swipe,like that andthen for the yogurt.There we go.So, we'll do that.Now we can add ouronions and our herbs andthen just mix thisall together.Andthis is when you can addyour olive oil, as well.I really likeolive oil in this,I like the flavorthat it adds.Okay.And then that's our sauceand this is gonna gounderneath the lamb andit's gonna be the littledipping sauce to go withthe fried lamb riblets.All right.So now, I'm gonnagrab the lamb out ofthe fridge.It's been marinatingovernight.All right.So here's the lamb andI've been heating thispot of oil to about 375,so carefully.Now this isgonna splatter,just dropping this in.The fryer.All right.It's fun, huh?SoI'm going to leave thisin for about a minute.I just wanna get a nicelike golden deepbrown color on it.So, this is perfect whenit looks like this.Soonce it comes out of thefrier, while it's hot.You want to seasonit with some salt.This is kosher salt andjust a goodsprinkling of it.And now,we take our yogurtsauce that we made.Just dollop this on thebottom, swish like that.And then you justtake your lamb andpile it in here,just like that.I like to garnishwith something thatmakes sense and so sincewe put dill in the andthe, and the yogurt sauceand in the marinade.We'll justdecorate this witha little bit of dill.There we go.That's the dish.Fried lamb riblets.All right.I'm gonna try oneof these, guys.I'll give myself pat onthe back for that one.Thank you forjoining me on my how-to.If you want tosee my recipes,click on the link below.\n"