Sticky lamb riblets with marmite and honey glaze

Lamb and Mutton SA
6 servings Prep: 20 mins, Cooking: 40 mins
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Sticky sweet with some yeasty salty pops - these lamb riblets are all the craze! Brought to you by Lamb & Mutton SA.

By Independent Contributor September 06 2021
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Ingredients (10)

4 tbsp honey
2 tbsp balsamic vinegar
1 tbsp marmite
1 garlic clove — crushed
2 tbsp tomato sauce
1/2 tsp Dijon mustard
2 tbsp brown sugar
2 tbsp olive oil
salt and black pepper — to taste
lamb riblets
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Mix the honey, balsamic vinegar, marmite, garlic, tomato sauce, mustard, brown sugar and olive oil together and blend well. Taste for seasoning and adjust if required to achieve a sweet and savoury flavour.

Marinate the riblets overnight if possible or at least an hour.

Pre-heat the oven to 180°C. Arrange the riblets in a single layer on a rack in a roasting pan lined with baking paper.

Spoon over half the marinade and bake for 20-25 minutes. Brush with the remaining marinade to form a glaze every 10 minutes. After 40 minutes, increase the temperature to 220°C and allow the ribs to caramalise.

Remove from the oven when the ribs are sticky and caramalised.

Serve with a coleslaw or green salad of your choice.

Riblets can also be prepared on a grill.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.

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