Cooking Suggestions For Lamb Riblets
I spotted some nice looking lamb riblets at a local market the other day, and they looked really good so I picked up a package.
I've never cooked these before, and I'm guessing since this is rib meat, I would need to take a different cooking approach than I would with lamb chops or a boneless leg meat, which I usually grill to a light medium.
Would a slow indirect at about 275-300 work, and what should I be looking for in terms of when to pull them?
Thanks in advance!