L.A. FARMS Free-Range Lamb Riblets with Sticky Chutney and Thyme

Experience the aromatic delight of L.A. FARMS Free-Range Lamb Riblets with Sticky Chutney and Thyme. Tender riblets coated in a harmonious spice blend roast to perfection, while a sweet and tangy glaze of dates, apple cider vinegar, honey, and thyme adds irresistible flavor. Fresh thyme leaves bring a burst of herbaceous freshness. Each bite reveals succulent, flavorful meat enhanced by the sticky chutney. This Halal lamb riblet recipe guarantees a memorable dining experience, leaving you yearning for more.

1 kg of L.A. FARMS Free-Range Lamb Riblets (approx. 2 packs)
30 ml L.A. FARMS Olive Oil
2 cloves of garlic, minced
5 ml ground cumin
5 ml ground coriander
5 ml paprika
Salt and pepper to taste

For the sticky chutney:
200 g pitted Medjool Natural Dates
120 ml apple cider vinegar
60 ml L.A. FARMS Raw Honey
15 ml fresh thyme leaves, chopped
2.5 ml ground cinnamon
1.25 ml ground ginger
Salt to taste

For garnish:
Fresh thyme sprigs

Preheat your oven to 190°C.

In a small bowl, mix together the minced garlic, cumin, coriander, paprika, salt, and pepper. Rub this spice mixture all over the lamb riblets, ensuring they are evenly coated.

Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Add the seasoned lamb riblets and sear them on all sides until browned, about 2-3 minutes per side.

While the riblets are searing, prepare the sticky chutney. In a saucepan, combine the chopped dates, apple cider vinegar, honey, thyme, cinnamon, ginger, and a pinch of salt. Stir well and bring the mixture to a boil over medium heat. Reduce the heat to low and let it simmer for about 5 minutes until the chutney thickens slightly. Remove from heat.

Once the lamb riblets are seared, brush them generously with the sticky chutney, reserving some for serving. Place the skillet or roasting pan in the preheated oven and roast for about 30-35 minutes, or until the lamb is cooked to your desired level of doneness.

Remove the lamb riblets from the oven and let them rest for a few minutes. Brush them with more sticky chutney before serving.

Serve the Free-Range Lamb Riblets with a side of sticky chutney and garnish with fresh thyme sprigs.