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Lamb Riblets - Tray Baked


Lamb Riblets - Tray Baked

key ingredient!

Fresh Fodder Tzatziki, Bitton Gourmet Chilli Oil, Saltbird Kaffir Lime & Chilli Salt


1.5kg Lamb Riblets
Bitton Gourmet Chilli Oil
Olive Oil
Saltbird Kaffir Lime and Chilli Salt
2 Lemons
2-3 Sprigs Rosemary
2-3 Cloves Garlic - Roughly Smashed with the Side of the Knife


In a large Baking Tray, drizzle the base with a mix of Olive Oil and Bitton Chilli Oil. We do a blend so the outcome is not too hot, but if its hot you like, omit the plain oil and only use the Bitton Chilli Oil.

Arrange the Riblets evenly in the tray.

Grate the skin of one Lemon over the Riblets. Cut the Lemon in half and squeeze the juice over the Riblets as well.

Season with Cracked Black Pepper and Saltbird Kaffir Lime and Chilli Salt, adding the sprigs of Rosemary and Crushed Garlic to the pan. (We don't even worry with pulling the skin off - just smash it a bit to let the flavour out!)

Cook at 180C for around 35-40 minutes, depending on your oven, turning a few times during the cooking.

Remove to drain onto paper towel once cooked and rest for 5 mins before serving up.

Arrange on a platter, drizzle with the juice of the second Lemon and Fresh Fodder Tzatziki.

These can be done on the BBQ too (which works just as well) but you may prefer the even and slower cooking on the oven as the Riblets come out a little more tender.