- 8 lb Grow and Behold Lamb Riblets
- 2 tablespoons turmeric
- 2 tablespoons cumin
- 2 tablespoons curry
- 1.5 teaspoons baharat
- 2 teaspoons toasted garlic
- 2 tablespoons chili powder
- 1 tablespoon black pepper
Combine ingredients for spice rub and mix well. Pat riblets dry, and coat generously with spice rub. Allow to sit in fridge overnight.
Preheat oven to 200F.
Arrange riblets in a single layer in a large roasting pan, bone side down. Add ½ cup of water to pan, and cover tightly with lid or aluminum foil, and place in oven.
After 1 hour, remove foil/lid, and return to oven. Roast another 4-5 hours. Remove pan from oven, and increase temperature to 450F. Baste riblets with the fat that has rendered out, and return to hot oven to brown for 10-20 minutes, until a crust has formed.
Serve hot with techina, arugula, and sauerkraut.
Can be prepared up to 4 days in advance. Cool completely, uncovered, then store in fridge wrapped in foil. Reheat, uncovered, at 170-200F.
